Name: Ghost Cookies Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 58 min
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup black cocoa powder; 1/2 cup unsalted butter (melted and cooled); 3/4 cup brown sugar (packed light or dark); 1/4 cup white granulated sugar; 1 teaspoon pure vanilla extract; 1 large egg (room temperature); 1 egg yolk (room temperature); 1/3 cup white granulated sugar (for rolling); 1 cup white chocolate chips (use a good quality); 1/3 cup heavy cream; Black writing gel (for decorating, found in baking section); White food dye (optional, for white chocolate ghost)

If you're looking for a fun Halloween treat that's both spooky and delicious, this Ghost Cookies Recipe is just the thing! Dark, rich black cocoa cookies meet creamy white chocolate ghosts for a playful twist you'll want to make again and again.

Ghost Cookies - The image shows several round, dark brown to almost black cookies arranged on a wooden surface with a white marbled texture. Each cookie has one layer of smooth white icing shaped like a ghost, covering most of the top surface. On the white ghost icing, there are small black details forming two round eyes and an oval mouth, giving the appearance of a surprised or spooky ghost face. The texture of the cookie looks soft and slightly cracked, contrasting with the glossy smoothness of the icing. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ghost Cookies Recipe
Top Tip
How to Serve Ghost Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ghost Cookies Recipe

Why You'll Love This Recipe

Honestly, I fell in love with this Ghost Cookies Recipe the first time I tried making it. It’s not just a cookie—it’s a Halloween experience, blending spooky visuals with deep chocolatey flavor and a creamy white chocolate pop. Plus, it’s approachable even if you don’t bake often.

Perfect Balance: The bold black cocoa gives these cookies a deep flavor that’s perfectly offset by the sweet white chocolate ghost on top.
Visual Impact: These ghosts are not only adorable but surprisingly easy to decorate, making you look like a pro baker.
Fun for All Ages: Kids love helping with rolling the dough and decorating the ghosts, and adults appreciate the mature cocoa taste.
Great for Parties: They’re bite-sized and festive, making them perfect for Halloween gatherings or sweet gifts.

Ghost Cookies - Flat lay of rich black cocoa powder in a small heap, smooth unsalted butter partially melted with a glossy texture, light and dark brown sugar piled softly with crystalline texture, bright white granulated sugar sparkling under the light, fresh large whole egg and a separated golden egg yolk resting beside it, creamy white chocolate chips scattered delicately, and a small dollop of thick heavy cream with a silky surface, all arranged naturally with soft shadows and subtle highlights, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Ghost Cookies Recipe plays a key role. The rich black cocoa powder is the star that gives these cookies their hauntingly dark look. Meanwhile, the combination of brown and white sugar ensures just the right amount of chew and sweetness. Let me walk you through what you’ll need and why.

Ghost Cookies - Several dark black cookies with a rough texture are arranged on a wooden surface. Each cookie is decorated with a white ghost shape made of smooth icing, covering most of the top surface. The ghost figures have two small round black eyes and a small oval mouth, giving them a surprised expression. The edges of the icing are uneven, forming the raised arms and tail shapes of the ghosts, which add a playful and spooky look to the cookies. photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The base of the cookie, providing structure without weighing it down.
Baking powder & baking soda: These give your cookies that perfect rise and softness.
Salt: Enhances the chocolate flavor and balances sweetness.
Black cocoa powder: This is what gives the cookies their signature black color and deep chocolate taste — it’s not just regular cocoa!
Unsalted butter: Melted and cooled, it keeps the cookie tender and rich.
Brown sugar: Adds moisture and a touch of caramel flavor.
White granulated sugar: Provides a slight crunch and balances the sweetness.
Vanilla extract: Boosts the overall flavor with a warm, aromatic touch.
Egg and egg yolk: Eggs bind everything together while adding richness — the extra yolk makes the cookie extra tender.
White granulated sugar (for rolling): This sugar coating gives the cookies that beautiful sparkly exterior.
White chocolate chips: These melt into creamy ghosts on top — opt for a good-quality brand for the best flavor.
Heavy cream: Mixed with the white chocolate to help your ghosts hold their shape but stay smooth.
Black writing gel: Essential for adding the cute ghost faces — I found mine easily at Walmart’s baking aisle.
White food dye (optional): Sometimes I add a touch to brighten up the ghosts if my white chocolate looks a little dull.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch things up with this Ghost Cookies Recipe depending on the season or mood. It’s flexible enough for you to get creative, and personal touches always make baking more fun.

Variation: Once, I added a pinch of cinnamon to the dough for a cozy fall twist — it paired beautifully with the rich cocoa.
Dietary tweak: For a dairy-free version, swap the butter and heavy cream with coconut oil and coconut cream. The cookies still come out delicious and ghostly!
Seasonal touch: You can tint the white chocolate ghosts with pastel food dyes for spring or bright colors for a fun party theme.

Step-by-Step: How I Make Ghost Cookies Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by whisking together all your dry ingredients—flour, black cocoa powder, baking powder, baking soda, and salt—in a large bowl. This helps everything combine evenly and prevents any clumps of cocoa ruins. Trust me, a smooth mix here is the bedrock of a great cookie.

Step 2: Whisk the Wet Ingredients

In another bowl, whisk together your melted butter, brown sugar, white sugar, vanilla extract, egg, and egg yolk. Make sure your butter is cooled so it doesn’t scramble the eggs. Whisk until smooth and shiny—that sheen means you’re on the right track!

Step 3: Combine & Chill the Dough

Slowly add the dry ingredients to the wet, folding gently until just combined. Avoid overmixing—this keeps the cookies tender. Wrap the dough in plastic wrap and chill it for about 30 minutes; it’s easier to roll and the flavors develop even more.

Step 4: Roll, Sugar Coat & Bake

Preheat your oven to 350°F (175°C). Roll dough into 1-inch balls, then roll each in the extra granulated sugar to coat. Place on a parchment-lined baking sheet allowing some space between, because these spread just a bit. Bake for 8 minutes until the edges are set but centers still soft. Let cool completely before decorating.

Step 5: Make and Pipe the White Chocolate Ghosts

While cookies cool, melt your white chocolate chips gently with heavy cream to a smooth, pipeable consistency. If you need, add a little white food dye to brighten. Transfer to a piping bag or ziploc with a tiny corner cut off, and pipe ghost shapes on each cookie. Let them set for about 20 minutes.

Step 6: Add Faces with Black Writing Gel

Use the black writing gel to add eyes and spooky smiles—this part is so fun to personalize. If you mess up, gently wipe with a damp cloth and try again. Once your ghosts look perfect, let the decorations set fully before storing or serving.

Top Tip

I’ve made these Ghost Cookies Recipe a dozen times now, and a few little tricks have made all the difference to my results. If you follow these tips, you’ll save time and get that perfect spooky look and taste every time.

Butter Temperature: Be sure your melted butter is cooled before mixing — too hot and it cooks the eggs, leading to grainy dough.
Chill the Dough: Don’t skip chilling — it makes rolling easier and helps the cookies keep their shape without spreading too much.
Melt White Chocolate Gently: Use a double boiler or microwave in short bursts, stirring frequently, to avoid burning your white chocolate ghosts.
Practice Your Faces: Before piping faces on the cookies, try a few test runs on parchment. It helped me get comfortable with the gel and avoid smudges.

How to Serve Ghost Cookies Recipe

Garnishes

I usually keep it simple with these because the ghost design is the star. Sometimes, I sprinkle edible glitter or a hint of powdered sugar on the baking sheet before piping the ghosts to give an extra “moonlit” shimmer effect that’s just magical.

Side Dishes

Pair these with a cup of spiced chai or hot cocoa for a cozy combo. If you're serving at a party, some simple pumpkin punch or apple cider really complements the flavors and theme.

Creative Ways to Present

For parties, I love arranging the ghosts on black matte platters or Halloween-themed trays, and adding small decorative pumpkins and autumn leaves around. You can even stick a little flag toothpick in each cookie with fun Halloween messages for a festive touch!

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully in an airtight container at room temperature for up to 4 days. I like to store them in a single layer to avoid squashing the white chocolate ghosts. If they soften a bit, just let them come to room temp before serving.

Freezing

I usually freeze the baked and decorated cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. They can last up to a month — just be gentle when thawing so the ghosts stay intact.

Reheating

If you want warm cookies, pop them in a preheated 300°F oven for about 5 minutes. Avoid microwaving, which can make the white chocolate melt unevenly and lose shape.

Frequently Asked Questions:

What makes black cocoa powder different from regular cocoa?

Black cocoa powder is highly alkalized, which gives it a much darker color and a smoother, less acidic flavor compared to natural cocoa powder. It’s what provides these cookies with their dramatic black color and deep chocolate taste.

Can I decorate the ghosts ahead of time?

Yes! You can pipe the white chocolate ghosts and add faces with the black gel a day ahead. Just store the cookies in an airtight container at room temperature to keep them fresh and avoid refrigeration, which might cause the chocolate to become dull.

How do I avoid the cookies spreading too much?

Chilling the dough before baking is key to preventing your cookies from spreading too much. Also, making sure you measure the flour accurately and avoid over-mixing will help keep them nice and thick.

Can I make these gluten-free?

You can try substituting with a gluten-free all-purpose flour blend that includes xanthan gum. The texture might be slightly different, but freezing the dough before baking can help maintain the shape and taste. I recommend testing a small batch first.

Final Thoughts

Making the Ghost Cookies Recipe has become a favorite yearly tradition for me. The fun of decorating coupled with the rich, unique taste of black cocoa makes it a winner every time. I hope you have as much joy baking and sharing these spooky sweet treats as I do—there’s really nothing like biting into a cookie that’s both creepy and utterly delicious!