Shortbread Ghost Cookies Recipes

Shortbread Ghost Cookies Recipes

October Recipes!

“Shortbread Ghost Cookies”

By: Amanda McCarthy ’19, staff writer 


  • 1 cup of softened butter
  • 1 cup of confectioners’ sugar
  • 2 cups of all purpose flour
  • ½ cup of cornstarch
  • Orange and blue food coloring
  • For frosting:
    • 1 ⅓ cup of confectioners’ sugar
    • ¼ cup of softened butter
    • 2 ½ teaspoons of 2% milk
    • 60 semisweet mini chocolate chips



  1. Preheat oven to 325°. In a large bowl, beat butter, confectioners’ sugar and cornstarch until blended. Gradually beat in flour. If desired, divide dough in half; tint one portion orange and the other blue. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. tulip-shaped cookie cutter.
  2. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
  3. In a small bowl, combine confectioners’ sugar, butter and milk; beat until smooth. Pipe eyes onto each ghost; top with chocolate chips. Let stand until set.