Double Decker Ghost Cookies

These double decker ghost cookies are a favorite of mine. They were quick to make and I think they're super cute too.

I cut the ghosts using a mini-cutter from a Halloween set that my mom gave me more than 15-years ago. No worries though, mini-cutter sets are still easy to find in stores today and online. Two stores where I've had good luck finding the sets are Michael's and Cost Plus World Market.

When making double decker cookies, my one tip is to cut the top cookies about half of the thickness of the base cookies— This just keeps the cookie from looking too bulky. The ghosts are 1/8-inch thick and the base cookies are 1/4-inch thick.

Here's how I made them:

Outline and flood base cookies and set them aside to dry completely.

Outline and flood ghost cookies with white icing and while the icing is still wet, drop on the eyes and mouth using black medium consistency icing and a #2 tip. Let the ghosts dry completely before moving onto the next step.

Once the base cookies and ghost cookies are dry, adhere them together using piping consistency royal icing as glue. A little goes a long way, so don't add too much or it will squish out and ruin the look. Use an edible ink marker to write "Boo!" and pipe a border.

Wait for the royal icing "glue" and border dry completely before packaging.

Mini Halloween Cookies

Only four colors of royal icing are needed to make this assortment of mini Halloween cookies.

The mini ghost, pumpkin and bat cookie cutters came from a Halloween set my mom bought me more than 10 years ago. I'm pretty sure she found it at World Market. I've seen similar sets at Fred Meyer and Michael's.

The cutter I used for the cobweb is just a 1.5 inch square cutter. You could also use a small round cutter. These cookies are so easy to make and because they are small — one batch of cookie dough makes at least 60 cookies.

Here's how to make them:

My favorite design is the cobweb.

Bake small square or round cookies.

Outline and flood the cookie with white icing.

While the white icing is still wet, use flood consistency black icing to pipe two circles and a dot.

Use a skewer or toothpick to pull the icing from the center to each of the four corners. Be sure to wipe clean your skewer or toothpick between swipes.

Pull the icing four more times in between each of the corners. The result is simple but spectacular.

To make the ghost, outline and flood the cookie with white icing. Then immediately add flood consistency black icing for the eyes and mouth. That's all there is to it!

To make the bat, outline and flood the cookies with black royal icing. I use a skewer to ease the icing to the edges.

Add two white eyes and you're done.

To make the pumpkins, outline and flood the cookie with orange royal icing.

Add a little green stem. The pumpkins add a nice pop of color to your mini cookie assortment.