@teresamando: Cause Y not ⛰️🛣️

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Thursday 08 October 2026 12:52:20 GMT
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Inspired by wispy autumn clouds and a silvery moonlit sky, I baked these delightful Friendly Ghost Cutout Sugar Cookies! There’s nothing quite like the fun of decorating spooky little characters with colorful sprinkles and sweet royal icing for an autumn party. 👻 These cookies feature large, smiling ghost shapes coated in smooth white royal icing, complete with pink cheeks, glossy black eyes, cute candy buttons, and festive sprinkles. Each bite offers a buttery, golden-baked shortbread crumb that melts seamlessly under a rich, sugary blanket of sweet vanilla royal icing. It’s a wonderfully magical experience! ✨ GET YOUR COOK ON with NancyG! **Recipe Basics:** *   Yield: Serves 4 to 6 (approx. 8 large cutout cookies) *   Measurements: USA Standard **Ingredients:** *   3 cups All-purpose flour *   1 teaspoon Baking powder *   ¼ teaspoon Salt *   1 cup Unsalted butter, softened *   1 cup Granulated white sugar *   1 Large egg *   2 teaspoons Vanilla extract *   2 cups White royal icing *   1 cup Assorted Halloween sprinkles and candy buttons *   ½ cup Black and pink decorating icing **Instructions:** 1.  **Whisk Dry Ingredients:** In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 2.  **Cream Butter and Sugar:** In a large bowl, beat softened butter and granulated sugar with an electric mixer until smooth and fluffy. 3.  **Add Wet Ingredients:** Beat in the egg and vanilla extract until fully incorporated. 4.  **Roll and Cut:** Gradually mix dry ingredients into the wet mixture until dough forms. Roll on a floured surface, cut out ghost shapes, and place on a parchment-lined baking sheet. 5.  **Bake and Cool:** Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden. Cool completely. 6.  **Decorate:** Flood cookies with white royal icing. While wet, add candy buttons, sprinkles, and pipe black eyes, mouth, and pink cheeks. Let dry completely before serving. **Chef’s Notes & Nutrition (by NancyG):** *   **Decorating Tip:** Use clean tweezers for precise placement of delicate sprinkles and candy buttons. *   **Storage:** Store in a single layer in an airtight container at room temperature for up to 4 days. *   **Nutritional Facts (estimated per serving):** Calories: 390, Fat: 16g, Protein: 4g, Carbs: 58g Enjoy baking these adorable treats! #TheRecipeCollector #NancyGCookOn #GhostCookies #HalloweenTreats #BakingFun
Inspired by wispy autumn clouds and a silvery moonlit sky, I baked these delightful Friendly Ghost Cutout Sugar Cookies! There’s nothing quite like the fun of decorating spooky little characters with colorful sprinkles and sweet royal icing for an autumn party. 👻 These cookies feature large, smiling ghost shapes coated in smooth white royal icing, complete with pink cheeks, glossy black eyes, cute candy buttons, and festive sprinkles. Each bite offers a buttery, golden-baked shortbread crumb that melts seamlessly under a rich, sugary blanket of sweet vanilla royal icing. It’s a wonderfully magical experience! ✨ GET YOUR COOK ON with NancyG! **Recipe Basics:** * Yield: Serves 4 to 6 (approx. 8 large cutout cookies) * Measurements: USA Standard **Ingredients:** * 3 cups All-purpose flour * 1 teaspoon Baking powder * ¼ teaspoon Salt * 1 cup Unsalted butter, softened * 1 cup Granulated white sugar * 1 Large egg * 2 teaspoons Vanilla extract * 2 cups White royal icing * 1 cup Assorted Halloween sprinkles and candy buttons * ½ cup Black and pink decorating icing **Instructions:** 1. **Whisk Dry Ingredients:** In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 2. **Cream Butter and Sugar:** In a large bowl, beat softened butter and granulated sugar with an electric mixer until smooth and fluffy. 3. **Add Wet Ingredients:** Beat in the egg and vanilla extract until fully incorporated. 4. **Roll and Cut:** Gradually mix dry ingredients into the wet mixture until dough forms. Roll on a floured surface, cut out ghost shapes, and place on a parchment-lined baking sheet. 5. **Bake and Cool:** Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden. Cool completely. 6. **Decorate:** Flood cookies with white royal icing. While wet, add candy buttons, sprinkles, and pipe black eyes, mouth, and pink cheeks. Let dry completely before serving. **Chef’s Notes & Nutrition (by NancyG):** * **Decorating Tip:** Use clean tweezers for precise placement of delicate sprinkles and candy buttons. * **Storage:** Store in a single layer in an airtight container at room temperature for up to 4 days. * **Nutritional Facts (estimated per serving):** Calories: 390, Fat: 16g, Protein: 4g, Carbs: 58g Enjoy baking these adorable treats! #TheRecipeCollector #NancyGCookOn #GhostCookies #HalloweenTreats #BakingFun

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