Halloween Ghost Cookies

I’ll be honest, white chocolate has always been a little tricky for me, so I tested this recipe several times before I managed to perfect the ganache. Once I did, it became a keeper. If you enjoy these cookies, you may also like my Fiamme di Cioccolato (Chocolate Flames), made with dark chocolate and equally delightful for entertaining.

How to Make Halloween Ghost Cookies

Shortbread Cookies

Step 1: Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes, or until the mixture is very smooth. Add the vanilla extract. Then reduce the speed to low and add the salt and flour, mixing only until just incorporated.

Step 2: Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.

Step 3: Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 4 cm rounds using a lightly floured cookie cutter.

Step 4: Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).

Step 5: Bake in a preheated oven at 170°C / 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale.

Step 6: Transfer them to a wire rack to cool completely.

Whipped White Chocolate Ganache

Step 1: Heat the cream in a saucepan until warm.

Step 2: Pour half the warm cream onto the cornstarch and mix until completely dissolved, then sieve it and add it to the remaining cream. Cook for one minute. Make sure to stir well so you do not get any lumps.

Step 3: Now add the melted white chocolate and mix well. Cook for another minute. Then transfer it to a bowl, cover it with cling wrap (so that the cling wrap touches the ganache), and keep it in the fridge overnight.

Step 4: The next day, whip the cold ganache with an electric whisk until light and fluffy.

Step 5: Pipe the whipped ganache with a piping bag (and a round nozzle) onto the shortbread cookie bases and add the mini chocolate chip eyes.

Step 6: Serve immediately.

Extra Help from the Kitchen

Keep the Cream Warm, Not Hot – Warm cream helps the chocolate melt smoothly. Avoid boiling, as excessive heat can make the mixture split.

Chill the Dough Before Baking – Refrigerating the dough and shaped cookies helps them keep their form and bake evenly.

Pipe the Ganache Straight Down – Hold the piping bag upright and lift slightly to create neat, rounded ghost shapes.

Decorate and Serve the Same Day – The ganache looks its best when freshly piped, so serve the cookies soon after decorating.

Variations and Twists

Use Dark or Milk Chocolate for a Richer Taste – Replace white chocolate with dark or milk chocolate to create a bolder, less sweet version. The deeper flavour pairs well with a hint of vanilla and gives your ghosts a beautiful glossy finish once set.

Add Gel Colouring for Playful Ghosts – Stir in a small amount of food-safe gel colouring while the chocolate is still melted to make pastel or vibrant ghosts. It’s a fun option for themed parties, especially around Halloween or birthdays.

Decorate with Candy Eyes for Extra Fun – Swap the chocolate chips for candy eyes to make the faces more expressive. They add a playful touch and are great if you’re preparing these treats with children.

Enjoy These Ghost Cookies for Halloween

I always get excited when I bake these little boo cookies. They are simple to make, and they never fail to bring a smile to the table. The shortbread is buttery and tender, the whipped ganache is light and sweet, and those chocolate chip eyes give them such a cheeky look. They are exactly the kind of easy Halloween cookies I love sharing during this season.

If you prefer something more classic, you can never go wrong with Tiramisù or Salted Caramel Panna Cotta.

Have a spooky and delicious Halloween!