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Halloween Ghost Cookie Stacks
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Prep Time:
25 minutes
Total Time:
45 minutes
Elevate sugar cookies with a spooky design using cream cheese frosting, fondant, and a black edible marker for a fun twist!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 1 box (24 oz) rolled fondant
  • Black edible marker
Instructions:
  • Preheat oven to 375°F. In a medium bowl, mix together cookie mix, butter, and egg until a soft dough forms. Roll dough into 70 balls, using approximately 1 teaspoon of dough for each ball. Place the balls about 2 inches apart on ungreased cookie sheets.
  • Bake for approximately 5 minutes until the edges turn golden while the center remains soft. Transfer the cookies from the baking sheets to cooling racks with caution and allow them to cool completely.
  • Transfer the frosting into a piping bag or a resealable food-storage plastic bag with a corner cut off. Pipe frosting onto one cookie, then stack four more cookies on top, piping frosting in between each layer.
  • On a lightly greased work surface, knead the fondant for about 2 minutes to soften it. Roll out the fondant with a rolling pin until it is thin. Using a sharp knife, cut the fondant into 14 rounds that are 5 inches in diameter, using a 5-inch-diameter bowl as a guide, and re-roll any scraps as needed.
  • Generously top each cookie stack with additional frosting. Gently place 1 fondant round on top of each stack, allowing it to drape over the sides and stick to the frosting on the top cookie. Decorate with ghost faces using an edible marker.

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