Spooky Sugar Cookie Recipe - Millstone

Spooky Sugar Cookie Recipe

Oct 2, 2026 | Millstone, Recipe

Spooky Sugar Cookie Recipe

SPOOKY SUGAR COOKIE RECIPE

HOMEBAKER RECIPE

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Servings: 36 cookies

INGREDIENTS

Cookies

  • 5 cups Millstone Cake Wheat Flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups soft unsalted butter
  • 2 cups granulated sugar
  • 4 eggs

Icing

  • 2 egg whites
  • 1 cup powder sugar
  • ½ teaspoon cream of tartar
  • Black gel food colouring
METHOD

For cookies

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream the softened butter and granulated sugar until light and smooth.
  3. Beat eggs into the wet mixture one at a time, mixing well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  5. Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or overnight until firm.
  6. Preheat the oven to 160°C. Line baking sheets with parchment paper.
  7. Let the chilled dough sit at room temperature for 10–15 minutes if needed to soften slightly.
  8. Lightly flour a work surface and rolling pin. Roll the dough to about ½ cm thick.
  9. Cut out cookies with a ghost-shaped cookie cutter and transfer to the prepared baking sheets, spacing them about 1 inch apart.
  10. Bake for 8–10 minutes, or until the edges are just set. Do not allow the cookies to brown.
  11. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

For icing

  1. In a large mixing bowl, beat the egg whites, powdered sugar, and cream of tartar on medium speed for about 4 minutes, or until stiff peaks form. If the icing is too thin, beat in up to ¼ cup additional powdered sugar.
  2. Divide the icing into two bowls: Leave one bowl white. Tint one bowl black.
  3. Transfer each colour to a piping bag fitted with a #5 round tip.
  4. Thin part of the white icing by stirring in about 1 teaspoon of water until it flows smoothly. Leave the remaining white icing thick for outlining.

Decorating cookies

  1. Outline each ghost with the thick white icing.
  2. Fill the centre with the thinned white icing and use a toothpick to spread the icing if needed.
  3. Let the cookies sit for 1–2 hours, or until the icing is dry.
  4. Add small black dots for the eyes and mouth. Let set for about 30 seconds.
  5. Allow the decorated cookies to dry completely for 2–3 hours before serving or storing.

BULK RECIPE

Prep Time: 20 minutes
Cook Time: 10-15 minutes
Servings: 108 cookies

INGREDIENTS

Cookies

  • 15 cups Millstone Cake Wheat Flour
  • 6 teaspoons baking powder
  • 3 teaspoons salt
  • 4 ½ cups soft unsalted butter
  • 6 cups granulated sugar
  • 12 eggs

Icing

  • 6 egg whites
  • 3 cups powder sugar
  • ½ teaspoon cream of tartar
  • Black gel food colouring
METHOD

For cookies

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream the softened butter and granulated sugar until light and smooth.
  3. Beat eggs into the wet mixture one at a time, mixing well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  5. Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or overnight until firm.
  6. Preheat the oven to 160°C. Line baking sheets with parchment paper.
  7. Let the chilled dough sit at room temperature for 10–15 minutes if needed to soften slightly.
  8. Lightly flour a work surface and rolling pin. Roll the dough to about ½ cm thick.
  9. Cut out cookies with a ghost-shaped cookie cutter and transfer to the prepared baking sheets, spacing them about 1 inch apart.
  10. Bake for 8–10 minutes, or until the edges are just set. Do not allow the cookies to brown.
  11. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

For icing

  1. In a large mixing bowl, beat the egg whites, powdered sugar, and cream of tartar on medium speed for about 4 minutes, or until stiff peaks form. If the icing is too thin, beat in up to ¼ cup additional powdered sugar.
  2. Divide the icing into two bowls: Leave one bowl white. Tint one bowl black.
  3. Transfer each colour to a piping bag fitted with a #5 round tip.
  4. Thin part of the white icing by stirring in about 1 teaspoon of water until it flows smoothly. Leave the remaining white icing thick for outlining.

Decorating cookies

  1. Outline each ghost with the thick white icing.
  2. Fill the centre with the thinned white icing and use a toothpick to spread the icing if needed.
  3. Let the cookies sit for 1–2 hours, or until the icing is dry.
  4. Add small black dots for the eyes and mouth. Let set for about 30 seconds.
  5. Allow the decorated cookies to dry completely for 2–3 hours before serving or storing.

Recipe sourced from: https://www.eatingonadime.com/how-to-make-and-decorate-ghost-sugar-cookies/#wprm-recipe-container-43289