Simple Ghost Sugar Cookies

As much as I love this time of year, can we all agree that things get crazy hectic?

School is back in session, daylight is so much shorter, and there are a zillion holiday obligations, from class parties and school events to family meals and get togethers.

I love an adorable treat as much as the next guy, but sometimes it just isn’t happening. Between pick ups and drop offs and errand running and dinner making, there isn’t always time for complicated homemade treats.

That’s why these sugar cookies are perfect!

Everyone loves a good sugar cookie, and these taste like something you’d buy at a high end bakery. I’ve brought these to many an event only to be asked where I bought them. And then I smile and reply, “In my kitchen,” and feel like big news.

The cookies themselves are buttery and sweet and the vanilla glaze sets up firm, so these cookies can be packed or stacked with no mess. A few chocolate chips makes them look like a little ghost, with no special skills, tools, or cookie cutters needed.

These are such a fun, simple little project that even the kiddos can help with! Enjoy.


  • ¾ cup (1 ½ sticks) salted Challenge Butter, slightly softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder


  • 4 cups powdered sugar
  • ¼ cup water
  • ½ tsp almond extract
  • Chocolate chips and mini chocolate chips for the faces


  • 1
    Preheat oven to 400. Line a large baking sheet with parchment paper and set aside.
  • 2
    In a medium bowl, combine flour, and baking powder. Set aside.
  • 3
    In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, vanilla, and almond extract and beat until combined.
  • 4
    With the mixer on low, slowly add flour mixture and mix until a smooth dough forms.
  • 5
    Refrigerate dough for 1 hour.
  • 6
    Roll dough out to 1/4 inch thick on lightly floured counter or board. Cut using a 2 1/2 inch round cutter or glass and place on baking sheet 1 inch apart. Bake for six minute or until edges are just barely golden brown. Remove and let cool completely on wire rack.
  • 7
    Prepare glaze: In a large bowl, whisk together powdered sugar, water and almond extract until smooth. Dip cookies in the glaze face down, letting the excess drip off. Place back on a wire rack set over wax paper and gently place chocolate chips for faces. Let set for about an hour before serving.

Recipe By

Confessions of a Cookbook Queen

Kristan is a proud housewife and mother from Fort Smith, Arkansas. She describes herself as a cookbook queen and lover of all things sweet, pink and sparkly. She blogs at Confessions of a Cookbook Queen.