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Ghost Gingerbread Cookies

These boo-licious bites are guaranteed to vanish in a flash.

Serving Size:


Active Time:

1 hr., 15 min.

Total Time:

2 hrs., 45 min.


  • 2 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup butter, at room temp.
  • ⅔ cup packed dark brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2 cups confectioners’ sugar
  • 1 Tbs. corn syrup
  • 8 oz. white fondant, about 1 cup
  • Black food coloring
  • 36 black sugar pearls


  1. Heat oven to 350°F. Line baking sheets with parchment paper. Mix first 5 ingredients; reserve. On medium speed, beat butter and brown sugar until blended. Beat in egg and molasses. On low, gradually beat in flour mixture until dough forms; shape into disk. Wrap; chill 40 min. On floured surface, roll out dough to ¼” thickness. Using 3″ ghost-shaped cutter, cut out shapes. Place 2″ apart on baking sheets. Bake until set, 12–14 min. Transfer from baking sheets to racks; cool.
  2. Mix confectioners’ sugar, syrup and 1 Tbs. water until smooth; reserve 2 Tbs. Roll out fondant to ⅛” thick. Using ghost cutter, cut out shapes; reserve scraps. Using remaining icing, attach fondant to cookies. Tint reserved scraps black; roll out to ⅛” thick. Cut out small ovals; using reserved icing, attach ovals for mouths and pearls for eyes.

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