Buttery and crisp, these Halloween Ghost Cookies are topped with fluffy ganache and cheeky chocolate chip eyes. A frightfully tasty treat for your spooky table.
These Halloween ghost cookies are one of my favourite spooky treats to make at this time of year. Buttery shortbread bases are topped with whipped white chocolate ganache and finished with two tiny chocolate chip eyes. Simple, a little cheeky, and always fun to bring to the table. They are also one of my go-to Halloween desserts when I want something festive that everyone enjoys.
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.
What Makes These Ghost Cookies for Halloween Fun
- Buttery shortbread base that stays light and crisp
- Whipped white chocolate ganache, fluffy and sweet
- Mini chocolate chip eyes that bring each ghost to life
- Easy to prepare in stages, bake one day and decorate the next
- Perfect for Halloween parties, trick-or-treat trays, or edible gifts
Key Ingredients for Halloween Ghost Cookies
Butter
I love how butter gives the shortbread its rich flavour and tender bite. Without it, these cookies wouldn’t have that melt-in-your-mouth texture that makes them so addictive.
Flour
Plain flour may seem simple, but it keeps the shortbread light while still holding its shape. It gives a delicate crunch that balances perfectly with the soft ganache on top.
White Chocolate
I’ll be honest, white chocolate and I have a love–hate relationship. It can be tricky to work with, but when it behaves, it makes the ganache creamy and sweet without being too heavy.
Fresh Cream
Whipping the cream with the chocolate turns it into something soft, airy, and almost mousse-like. It makes the “ghost” topping light and fluffy when you bite into it.
Mini Chocolate Chips
This is my favourite part. Two little chips turn a simple cookie into a cheeky ghost staring back at you. They always make me smile, and my kids love adding them on top.
Find the complete list with measurements in the recipe card below.
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.
Expert Tips
- Keep the cream warm, not boiling, as excessive heat can cause the chocolate to split.
- Chill the dough and shaped cookies to help them hold their shape while baking.
- Pipe the ganache straight down and lift slightly to create the ghosts’ rounded shape.
- Best served on the same day they are decorated.
Ingredient Variations
- Swap white chocolate with dark or milk chocolate for a richer taste
- Add food-safe gel coloring for colorful ghosts
- Use candy eyes instead of chocolate chips for extra fun
Frequently Asked Questions
Yes. Bake the shortbread up to two days in advance and prepare the ganache the night before. Assemble and decorate on the day you plan to serve.
Chill the ganache overnight before whipping. Use cream that is warm, not boiling, when mixing with the chocolate to avoid splitting.
A resealable food bag with a corner cut off or a small spoon works fine. The ghosts will look more rustic but still fun.
Chill both the dough and the cut cookies before baking. This helps them hold their shape in the oven.
They keep in the fridge for up to two days. Store in a single layer only, as the whipped ganache is delicate and may collapse or ruin the bottom layer if stacked.
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!
More Spooky Treats to Try Next
Halloween Ghost Cookies
Buttery and crisp, these Halloween Ghost Cookies are topped with fluffy ganache and cheeky chocolate chip eyes. A frightfully tasty treat for your spooky table.
Ingredients
Shortbread Cookies
- 130 gms – 1 cup plain flour
- 115 gms – ½ cup butter at room temperature
- 30 gms – ¼ cup icing sugar/powdered sugar
- ½ tsp vanilla extract
- 1 pinch salt
Whipped White Chocolate Ganache
- 250 ml – 1 cup fresh cream to whip
- 125 gms – 4.5 oz. white chocolate chopped and melted
- 15 gms corn – 1/8 cup starch
- Mini chocolate chips for the eyes
Instructions
Shortbread Cookies
-
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.
-
Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
-
Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 4 cm rounds using a lightly floured cookie cutter.
-
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).
-
Bake in a preheated oven at 170°C / 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale.
-
Transfer them to a wire rack to cool completely.
Whipped White Chocolate Ganache
-
Heat the cream in a saucepan until warm.
-
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.
-
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.
-
The next day, whip the cold ganache with an electric whisk until light and fluffy.
-
Pipe the whipped ganache with a piping bag (and a round nozzle) onto the shortbread cookie bases and add the mini chocolate chip eyes.
-
Serve immediately.
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