Can I make ghost cookies in advance?

Yes! Ghost cookies can be made up to 2 days ahead. Store them in an airtight container at room temperature. Avoid refrigeration as it can make the cookies too soft or cause condensation on the icing.

What if my icing is too runny or too thick?

If the icing is too thin, add a little more sifted icing sugar. If it’s too thick to pour, add water one drop at a time until it reaches a thick but pourable consistency. The key to great ghost shapes is balanced icing texture.

Can I use homemade cookies instead of store-bought ones?

Absolutely. While the recipe is designed for speed with store-bought cookies, feel free to use your favorite homemade chocolate chunk cookie or any sturdy cookie base. Just ensure they’re cool and firm before decorating.

Is there a dairy-free or vegan option for ghost cookies?

Yes. Choose vegan-friendly cookies and marshmallows (many brands now offer plant-based versions), and ensure your icing sugar is vegan-certified. You can also use melted dairy-free dark chocolate for decorating the ghost faces.

Ghost Cookies: Easy No-Bake Halloween Treats

Name: Ghost Cookies
Prep time: 25 min
Total time: PT-495528H51M44S
Cuisine: American
Ingredients: 175g icing sugar: Used to create the ghostly white icing that coats the marshmallows and cookies.; 5 tsp water: Mixed with the icing sugar to form a thick, pourable glaze.; 1 x 200g pack chocolate chunk cookies (about 9 cookies): Serves as the base for the ghost cookies, adding a rich and chewy texture.; 9 regular-sized marshmallows: Used as the ghost’s head and body, giving height and shape to the icing.; Black writing icing: Used to draw spooky eyes and mouths on each ghost.

Description

These adorable Ghost Cookies are spooky, sweet, and super easy to make — perfect for Halloween parties or a fun family treat. Using store-bought chocolate chunk cookies, marshmallows, and simple icing, you can whip up these festive no-bake goodies in under 30 minutes.

Ingredients

Scale

175g icing sugar: Used to create the ghostly white icing that coats the marshmallows and cookies.
5 tsp water: Mixed with the icing sugar to form a thick, pourable glaze.
1 x 200g pack chocolate chunk cookies (about 9 cookies): Serves as the base for the ghost cookies, adding a rich and chewy texture.
9 regular-sized marshmallows: Used as the ghost’s head and body, giving height and shape to the icing.
Black writing icing: Used to draw spooky eyes and mouths on each ghost.

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Instructions

Sift the icing sugar into a large mixing bowl.
Add 5 teaspoons of water and stir until a thick but pourable icing forms.
Place the chocolate chunk cookies on a baking sheet or wooden board.
Dip the bottom of each marshmallow into the icing and place one in the center of each cookie to secure it.
Using a spoon, pour icing over each marshmallow, allowing it to drizzle over the cookie and down the sides.
Let the icing set for 15–20 minutes at room temperature (or chill briefly in the fridge).
Use black writing icing to add ghost faces with eyes and a mouth on each marshmallow.

Notes

Ensure icing is thick enough to coat but not runny — add sugar or water to adjust.
Decorate ghost faces only after the icing has fully set to avoid smudging.
Store in an airtight container for up to 2 days at room temperature.
Use vegan marshmallows and cookies for a plant-based version.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 219 Kcal
Sugar: 33g
Sodium: 0.1g
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg