I love ghosts.  If there is a plate of Halloween  cookies -chances are I am grabbing the ghost. Maybe it was years of lectures about horrible food dyes?  I’m not sure, but the other day when I (once again) attempted to make cut out cookies, I somehow ended up with lots of ghosts… and a few owls, spiders and webs.

May be I was too lazy to tint my frosting?


…maybe because the ghosts were so easy to do?

Anyways, for years I have had issues with cut out cookies. They either spread, puffed up, broke, didn’t hold thier shape or just plain tasted like sugared cardboard.

I have tried tons of recipes.

I finally decided that cut outs cannot be made in humid climates.

Until now.

I bought some new cutters at the big store with the star in it’s name, (because having 200 cookie cutters isn’t enough) and…

there was a recipe that came with it.

So, I tried it- and…

aren’t they the cutest?!

And my royal icing was on point! I never have luck like that. But,then- my luck changed and I  dropped a portion of a batch. So my living vacuums came in to help:

whoops. It’s okay, I needed to mop anyway…

to show I am not that lazy boring… I did make some orange and black icing.

But… I needed more ghosts, so I made ghost pops, too. No baking required:

When I was in high school, student council sold these for a buck. No, I wasn’t in student council- I just stole `their idea for ghost pops. (shhh…)

If you get one of those new Sharpies that don’t bleed, I am sure they would come out even better- with bolder faces. Just a tip-and no- Sharpie doesn’t know I exist.  And,no- I haven’t tried the new Sharpies that don’t bleed.Maybe next season….

I have these for now.

Now, the recipe is how it was printed on the back of the cutters but I cut the baking powder in half, and froze the dough for 15 minutes after the were cut out.


Sugar cookies cutouts: Recipe from Wilton

1 cup butter, softened

1 1/2 c sugar

1 egg

1 1/2 tsp vanilla

1/2 tsp almond

2 3/4 c flour

2 tsp baking powder*(I did 1 tsp)

1 tsp salt

Combine the butter and sugar until fluffy, add the egg and extracts, mix well.

Mix the flour, baking powder and salt, add to butter mixture- one cup at a time

Roll out on floured surface ,  ( I rolled mine rather thick-1/4″)  cut to shape

freeze 15 minutes

Bake at 400 for 6-8 minutes.

Makes 36. Unless you drop a batch. 😉


For the icing- please go here for an awesome tutorial. She’s my cookie idol. She makes those cookies you go “wow” over. Very inspiring.

Anyway, have a good day- this was supposed to be yesterday’s post, but it didn’t happen.

And, yes- I haven’t forgotten about my giveaway. 😉 This week. Promise.