Ghost Gingerbread Cookies

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

Ingredients

• 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

Instructions

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.