Thumbprint Ghost Cookies
Delightful buttery cookies with a ghostly white chocolate drizzle and spooky eyes, perfect for Halloween or any festive occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips or fruit jam of your choice (like raspberry or strawberry)
- white chocolate melts (for ghostly coating)
- black icing or chocolate chips (for eyes)
Instructions
Preparation
- Gather all your ingredients and measuring tools. Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy (2-3 minutes).
- Add the vanilla extract and mix. Gradually incorporate the all-purpose flour, salt, and baking powder until combined.
- Chill the dough for about 30 minutes covered with plastic wrap in the refrigerator.
- Scoop tablespoon-sized portions of dough, roll them into balls, and place them on a lined baking sheet. Press down in the center for thumbprint indentations.
- Bake for 12-15 minutes until lightly golden. Cool slightly before transferring to a wire rack.
- Fill the thumbprints with chocolate chips or fruit jam and bake for an additional 2-3 minutes.
- Melt white chocolate melts in the microwave and drizzle over the cooled cookies.
- Use black icing or chocolate chips to create eyes on the cookies.
Notes
Store cookies in an airtight container for up to one week at room temperature. Freeze in a single layer for up to three months and thaw at room temperature before serving.