Menu

Ghost Cookies

  • Save Recipe
Ghost Cookies
  • Prep 30 min
  • Total 4 hr 10 min
  • Servings 36
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
No need to be spooked about making rolled-out cookies. Follow Betty’s Tips for sweet success!
Updated Aug 14, 2006

Ingredients

Cookies

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine, softened
  • 1/4 cup shortening
  • 1 egg
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Assorted candies, if desired
  • String, if desired

Creamy Glaze

  • 3 cups powdered sugar
  • 4 to 5 tablespoons milk
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In large bowl, mix granulated sugar, brown sugar, peanut butter, butter, shortening and egg until well blended. Stir in flour, baking soda, baking powder and salt until blended. Cover; refrigerate at least 3 hours.
  • 2
    Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 1/8 inch thick. Cut with 3x2-inch ghost-shaped cookie cutter. On ungreased cookie sheet, place shapes about 2 inches apart. If cookies are to be hung as decorations, cut a hole at top of each cookie with end of plastic straw or sharp knife; cut out holes for eyes if desired.
  • 3
    Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4
    In medium bowl, mix glaze ingredients until smooth and spreading consistency. Spread glaze on cookies. Decorate with candies. Thread string through holes to hang cookies.

Tips from the Betty Crocker Kitchens

  • tip 1
    Place the dough between flat wooden or plastic rulers or between 1/8-inch-thick wooden dowels from a craft or home store. Roll the rolling pin over the rulers or rods to make the dough an even thickness.
  • tip 2
    Roll one part of the dough at a time, keeping the rest in the refrigerator. That way, the dough won’t become too warm or sticky to roll.

Nutrition

85 Calories, 3 g Total Fat, 1 g Protein, 13 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories
85
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
50 mg
Potassium
30 mg
Total Carbohydrate
13 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved