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Halloween Ghost Cookies

INGREDIENTS


  • ½ cup Maple Hill Unsalted Butter, room temperature

  • 1 cup brown sugar, packed

  • 1 egg

  • 1 egg yolk

  • 1 tbsp vanilla extract

  • 2/3 cup black cocoa powder

  • 1 1/3 cup all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 tbsp Maple Hill Whole Milk

  • Sugar, for rolling

  • Black writing gel, for decorating


White Chocolate Ganache:

  • 1 1/3 cup white chocolate chips

  • 1 cup heavy cream

  • 1-2 cups powdered sugar

Photo of Halloween Ghost Cookies

PREPARATION

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper.

  2. In a large mixing bowl, beat the butter and brown sugar on medium high speed until fluffy, about 2 minutes. Scrape down the sides as necessary.

  3. Add the egg, egg yolk and vanilla extract and mix to combine.

  4. In a small bowl, whisk together the cocoa powder, flour, baking soda, and salt. Add half the dry ingredients to the wet and 1 tbsp milk. Mix to combine, then add the remaining flour mixture and 1 tbsp milk.

  5. Using a 2 ounce cookie scoop, scoop cookie dough and roll into sugar. Place on prepared cookie sheets 2 inches apart.

  6. Bake for 8-10 minutes or until the edges are set and centers are still gooey. Allow to cool completely before adding the icing.

  7. Make the white chocolate ganache: in a small saucepan, bring the heavy cream to a simmer. Immediately remove from the heat and pour over the chocolate chips. Allow to sit for 5 minutes, then swirl the mixture starting in the center and work outward. Add ½ cup powdered sugar at a time until you reach a thick but spreadable consistency.

  8. Add a dollop of the white chocolate ganache to the center of each cookie (about 1 tsp). Use a toothpick to spread out the white chocolate, making a tail and 2 arms. Then, use the black writing gel to make 2 eyes and a mouth. Repeat to all remaining cookies and enjoy!

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