Ghost Cookies
Yield: 16 Ghost Cookies Prep Time: 40 minutes Total Time: 2 hour 10 minutes
Ingredients
2 Half Batches of Chocolate Chip Cookies
1 Batch of American Buttercream
Gel Food Coloring (Orange, Black, Pink, Green)
Recipe
Make half a batch of chocolate chip cookie dough and STOP after Step 5. Set the dough aside.
Make half a batch of the cookie dough again BUT add orange food coloring at Step 3.
At Step 6, use a spoon to scoop up a small amount of one of the dough’s. Push the dough into the cookie scoop’s cup. Continue to do this alternating between the normal and orange dough until the cookie scoop is filled.
Proceed to follow the remaining steps.
While the cookies chill after baking, make a batch of American Buttercream.
Divide the finished buttercream into 5 bowls leaving one bowl with more buttercream than the rest. The biggest bowl of buttercream will be the white color for the ghost. Dye the remaining 4 bowls so that you have Orange, Black, Pink, and Green buttercream.
Layout a piece of parchment paper onto a flat tray. Fill a piping bag with the white buttercream and a Wilton #2A piping tip. Pipe a large dot onto the sheet and use an offset spatula to drag the icing down. This creates the ghost’s body. Continue to make 16 ghost bodies.
Fill 4 piping bags with the dyed buttercream and add a Wilton #2 tip to each. Have fun decorating your ghosts!
Laila’s Tip: How I used these colors - Black buttercream for eyes and mouth. Pink buttercream for blushed cheeks. Orange buttercream and green sprinkles for pumpkins. I also filled a piping bag with white buttercream and a Wilton #5 tip to make small ghost arms holding the pumpkins.
Place the ghosts into the freezer for 10 minutes.
Pipe a small dot of buttercream onto each cookie. Peel the ghosts off the parchment paper and press each down on top of the buttercream dot.