Create the cutest shortbread ghost cookies with a candy corn surprise this Halloween. This easy recipe blends buttery shortbread with a sweet twist, perfect for spooky celebrations.

Get ready for a spooky treat! These shortbread ghost cookies have a special surprise waiting for them, and it’s not the kind that’ll scare you. The buttery, rich shortbread provides the perfect backdrop for our candy corn surprise. Read more below on how to create these ghostly Halloween treats. Kids (and adults) will gobble these spooktacular treats holding candy corn! You might just have to make the ghost cupcakes to to along with these ghostly cookies.

Remember to watch the video in this post to see how to to make the indent for the ghost to hold the candy corn! This is a neat aluminum trick we used in our Easter bunny cookies holding egg!

Ghost Cookies Holding Candy Corn – Ingredients:

2 sticks (1 cup) unsalted butter (softened or room temperature)
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon kosher salt
candy corn
aluminum foil
parchment paper
3″ ghost cutter

Instructions:

Prepare the Dough: Use a stand or hand mixer to cream together the butter and sugar on medium speed until the mixture is light and fluffy. In a separate medium-sized bowl, whisk together the flour and salt. Turn the mixer to low and gradually add the flour mixture to the butter mixture. Once incorporated, increase the speed until the dough forms a ball and pulls away from the sides of the bowl.
Chill the Dough: Divide the dough into two equal parts, shaping each into a disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat the Oven: While the dough is chilling, preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to ensure that the cookies won’t stick.
Roll and Cut the Dough: Take the dough disks out and place between two large pieces of parchment paper. This takes away the need to add additional flour. Roll the dough out between the paper to 3/8″ thick or around that size. Not too thin or it will break. Using a 3″ ghost cookie cutter, start cutting out your ghostly shapes and place them onto the prepared baking sheet.
Insert Aluminum Foil: Scrunch a piece of aluminum foil into a small ball and place in the center of each ghost shape. Gently fold the arms of the ghost over the aluminum foil. This will create a space for the candy corn to be inserted later. If you wish, you can also use the flat end of a bamboo skewer or toothpick to gently press two eyes into each cookie.
Bake the Cookies: Place the baking sheet in the oven and bake for 18-20 minutes. The cookies should be set and only very lightly golden at the edges. Remove from the oven and allow them to cool on the baking sheet for a few minutes.
Insert Candy Corn: Once the cookies have cooled enough to handle, gently remove the aluminum foil from the center of each ghost. Insert a piece of candy corn into the space you’ve created. If you want the candy corn to adhere well, add a tiny bit of cookie icing as glue and let it dry.
Cool and Serve: Transfer the cookies to a cooling rack and let them cool completely.

Makes 18-20 ghost cookies

Final Thoughts

Enjoy your spooky treat! Whether you’re planning a Halloween party or just want a fun snack, these shortbread ghosts are sure to be a hit. The combination of buttery shortbread and sweet candy corn makes for a delightful taste with every bite. Happy Haunting!

Ghost Cookies Holding Candy Corn Recipe

Agnes Hsu

Create the cutest shortbread ghost cookies with a candy corn surprise this Halloween. This easy recipe blends buttery shortbread with a sweet twist, perfect for spooky celebrations.

Print Recipe Pin Recipe

Servings

Ingredients

2 sticks (1 cup) unsalted butter (softened or room temperature)
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon kosher salt
candy corn
aluminum foil
parchment paper
3" ghost cutter

Instructions

Prepare the Dough: Use a stand or hand mixer to cream together the butter and sugar on medium speed until the mixture is light and fluffy. In a separate medium-sized bowl, whisk together the flour and salt. Turn the mixer to low and gradually add the flour mixture to the butter mixture. Once incorporated, increase the speed until the dough forms a ball and pulls away from the sides of the bowl.
Chill the Dough: Divide the dough into two equal parts, shaping each into a disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat the Oven: While the dough is chilling, preheat your oven to 325°F. Line a baking sheet with parchment paper to ensure that the cookies won’t stick.
Roll and Cut the Dough: Take the dough disks out and place between two large pieces of parchment paper. This takes away the need to add additional flour. Roll the dough out between the paper to 3/8" thick or around that size. Not too thin or it will break. Using a 3" ghost cookie cutter, start cutting out your ghostly shapes and place them onto the prepared baking sheet.
Insert Aluminum Foil: Scrunch a piece of aluminum foil into a small ball and place in the center of each ghost shape. Gently fold the arms of the ghost over the aluminum foil. This will create a space for the candy corn to be inserted later. If you wish, you can also use the flat end of a bamboo skewer or toothpick to gently press two eyes into each cookie.
Bake the Cookies: Place the baking sheet in the oven and bake for 18-20 minutes. The cookies should be set and only very lightly golden at the edges. Remove from the oven and allow them to cool on the baking sheet for a few minutes
Insert Candy Corn: Once the cookies have cooled enough to handle, gently remove the aluminum foil from the center of each ghost. Insert a piece of candy corn into the space you’ve created. If you want the candy corn to adhere well, add a tiny bit of cookie icing as glue and let it dry.
Cool and Serve: Transfer the cookies to a cooling rack and let them cool completely.

Video

Keyword ghost cookies

Tried this recipe?Let us know how it was!

Agnes Hsu

Agnes Hsu is a mom of three and has been inspiring parents and kids to get creative with easy activities and family friendly recipes for over 10 years. She shares her love for creative play and kids food to her 2MM+ followers online. Agnes' commitment to playful learning and kindness has not only raised funds for charity but also earned features in prestigious nationwide publications.

Cutest Ghost Cookies Holding a Candy Corn

By using this site, you agree to our Terms of Use. This post may contain affiliate links. Read our disclosure policy.

Follow us on Instagram for more fun food ideas for kids!

Create the cutest shortbread ghost cookies with a candy corn surprise this Halloween. This easy recipe blends buttery shortbread with a sweet twist, perfect for spooky celebrations.