Spooky and so easy to make : Ghost-shaped cookies

These cookies are absolutely delicious and perfect for spooky fun! These adorable ghost-shaped cookies have a soft, buttery almond flavor with a hint of lemon zest. They are perfectly sandwiched together with sweet cherry jam. The best part: They are super easy to make – no special cookie cutters required!

All you need is a heart-shape cookie cutter and a round piping nozzle! Simply cut the hearts in half and shape them a bit to create a perfect ghost look. It is that easy! I love calling them : “Spooky Boos” and trust me, the kids adore them too!

Crafting Spooky Heart Cookies: A Fun and Delicious Adventure!

Let’s dive into the delightful world of baking with a twist! First up, grab your rolling pin and roll out that dough until it’s beautifully smooth. Once you’ve got it just right, it’s time to cut out your heart-shaped cookies. Carefully slice each heart in half.

Now, here’s where the fun really begins. Keep one half whole, and for the other half, you’ll want to get a bit creative. Using the smaller side of a round nozzle, cut out two little eyes, and then use the larger side to create a mouth. How adorable!

With your cookie pieces prepped, pop them into the oven. But be sure to keep a watchful eye on them! You’ll want to pull them out just as they begin to turn a light golden color—overbaking is a definite no-no!

Once your cookies have cooled, it’s time for the best part: assembling them! Spread some heated jam on the side without the cutouts for a burst of sweetness. Then, dust the eye-cut-out half with icing sugar for that extra touch of charm. Finally, match the sides together, and voila! You’re all set for some spooky fun.

Have fun Baking!

Easy Ghost-shaped cookies

Makes around 30 sandwiched together cookies.

Ingredients

500ml All-purpose flour
250ml Almond, finely grounded
¾ Teaspoon salt
250ml Butter, Soften to room temperature
160ml Sugar, white
5ml Vanilla essence
2.5ml Almond Essence
1 egg, room temperature
Zest of 1 lemon
Icing sugar for dusting
Jam for filling (Any Flavor, But cherry really compliments the lemon)

Directions

Start by sifting together the all-purpose flour and salt add the ground almonds. Once mixed, set it aside for later.

In a separate bowl, beat together the butter and sugar until the mixture is light and fluffy. Next, gently add in the egg and mix until fully incorporated. Now, add the lemon zest and vanilla and almond essence.

Gradually add the flour mixture to the butter mixture. Stir well until everything is nicely combined. Then, shape the dough into a disk, wrap it in cling wrap, and place it in the fridge to cool for 1 hour.

While the dough is chilling, preheat your oven to 170˚C (340˚F). Don’t forget to line a baking tray with baking paper or spray it with non-stick baking spray.

Shaping & baking

After an hour, roll the dough out to a thickness of about ½ cm. Using a heart-shaped cookie cutter (I use a 7.5 cm cutter), cut out heart shapes. Next, slice each heart in half lengthwise.

Using a round piping tip, take the smaller side to cut out two eyes and the larger end for the mouth on one half of each heart, tilt and shape the point of the heart to give it a ghostly appearance. For the other half, gently tilt and shape the cookie —this will be the base. Make equal amount of tops and bottoms.

Bake the cookies in the preheated oven for 10-12 minutes, or pull them out just as they begin to turn a light golden color. Once baked, carefully transfer them to a cooling rack and let them cool completely.

Once cooled, dust the ghost halves (the ones with eyes) with icing sugar. Be careful not to touch the tops to avoid fingerprints! Next, scoop a few spoonfuls of jam into a microwave-safe bowl and heat it for a few seconds until it’s easily spreadable.

Spread the warm jam on the solid side of the ghost half. Finally, match the tops and sandwich them together.

Store your delicious ghost heart cookies in a single layer in an airtight container.

Enjoy your spooky treats!

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