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Halloween Ghost Cookie Stacks

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Halloween Ghost Cookie Stacks
  • Prep 25 min
  • Total 45 min
  • Servings 14
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Stacked sugar cookies get a spooky makeover with this fun decorating idea using cream cheese frosting, fondant, and black edible marker.
By Deborah Harroun
Updated Oct 9, 2012

Ingredients

Steps

  • 1
    Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 70 balls, using about 1 teaspoon of dough for each. On ungreased cookie sheets, place balls about 2 inches apart.
  • 2
    Bake about 5 minutes or until golden around edges but still soft in center. Carefully remove from cookie sheets to cooling racks; cool completely.
  • 3
    Spoon frosting into decorating bag or resealable food-storage plastic bag with corner cut off. For each cookie stack, pipe frosting on 1 cookie; top with 4 more cookies, piping frosting in between each.
  • 4
    On lightly greased work surface, knead fondant about 2 minutes to soften. Roll fondant with rolling pin until thin. With sharp knife, cut fondant into 14 (5-inch) rounds, using 5-inch-diameter bowl for pattern and rerolling scraps, if needed.
  • 5
    Pipe more frosting on top of each cookie stack. Place 1 fondant round on top of each stack, draping over sides and adhering to frosting on top cookie. Use edible marker to draw ghost faces.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute your favorite Betty Crocker® cookie mix for the sugar cookies, if desired.
  • tip 2
    You can bake the cookies ahead of time and keep them in an airtight container, but don’t cover with the fondant until ready to serve.
  • tip 3
    Look for fondant and edible markers at cake decorating stores. Some larger grocery stores will even carry these products.

Nutrition

Nutrition Facts are not available for this recipe
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