Uhhhh Halloween!!!! Spooky day! How about some scary ghost cookies, these are some delicious scary and cute cookies, the cookie themselves are plain butter cookies with a hint of vanilla, covered in white chocolate and decorated with dark chocolate, like you can see in the photos it’s best if you have some cookie ghost molds to make these.
Also note that I should have left the cookie dough to get extra cold after I cut them with the molds, because if it’s not baked cold, then the designs and the cookies will not bake with a hard design, they will melt a bit before setting, and you don’t want that.
After baked, it’s just dip or brush with white chocolate and decorate with a thin pipping bag with dark chocolate, easy peasey! Let’s check the recipe!
Halloween Chocolate Ghost Butter Cookies
Delicious and crispy ghost butter cookies, perfect for any halloween party.
Ingredients
- Flour – 190gr (With no Baking Powder)
- Baking Powder – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Butter – 112g (With no Salt, at Room Temperature)
- Sugar – 100gr
- Egg – 1
- Milk – 1 Tbsp
- Vanilla – 1/2 teaspoon (Extract)
- White Chocolate – 80g
- Cooking Chocolate – 20g (Or Dark Chocolate)
Directions
- Combine in a bowl the flour, baking powder and salt, mix well.
- In a separate bowl add the soft butter, sugar, egg, milk and vanilla, whisk well until everything is well mixed.
- The dough will be slightly sticky, remove it to cling film and refrigerate for a few hours to set (or better yet overnight).
- Preheat the oven to 200ºC and line a baking tray with non-stick paper.
- Take pieces of dough and spread them out (if necessary sprinkle with a pinch of flour) and use cookie molds to cut them as you like, arrange them on the tray, remove the dough from the refrigerator little by little, then with the remaining dough you can cut them again and take them to the refrigerator for another batch or, if you’re in a hurry, take them to the freezer for about 15 minutes, just to set them again.
- This is important (and a step I skipped this time), after you cut the cookies, take them again to the fridge or freezer to let them cool down completely, if they are really cold or frozen when they hit the oven, they will bake perfectly.
- Take the cookies to the oven for about 8 to 10 minutes until golden brown (my cookies are small, if you make bigger ones they may need another 1 or 2 minutes), when they start to brown on the edges, they are baked, remove and let them cool.
- When they are cool, melt the white chocolate in the microwave, don’t put the chocolate for too long in the microwave, the best system is to put 10 seconds, remove and stir, and repeat the 10 seconds interval until melted (if you put 1 minute all at once you risk burning the chocolate, even if the increments total 1 minute), then brush all the cookies generously.
- Now do the same for the dark chocolate, if you don’t have a pastry bag or a precision piping bag, use a freezer bag put the melted chocolate inside, prick or cut a tiny hole on one end of the bag, roll it up, and you can design your cookies to your liking, let the chocolate set for a couple of hours and that’s it, enjoy.
This recipe for Halloween Chocolate Ghost Butter Cookies was originally created on BakeAfter.com. Esta receita de Biscoitos de Chocolate Fantasmas foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 68.8 calories; 4.2 g fat; 6.6 g carbohydrates; 1.1 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
