Hi, I am Lilly Mathuse and these ghost cookies have become a proper favourite in our busy kitchen. I started making these easy halloween sugar cookies when Ellie wanted something special for a playdate, and they stuck.
They are basically butter cookies cut into ghost shapes with jam in the middle and a dusting of sugar on top. They are simple, forgiving, and quick to pull together if you plan ahead. Chill time is the only real waiting part, but that gives you time to tidy up, read a story, or make a cup of tea.
Why I like them: the dough is easy to work with, the jam gives a bright contrast, and children love the little faces. Honestly. You do not need fancy equipment to get good results, and the whole process is one my daughter can help with without too much chaos.
Beat 250 grams butter until smooth.
Add 120 grams sugar and beat until fluffy.
Add 1 egg white, vanilla sugar, and a pinch of salt and mix well.
Gradually stir in 350 grams flour and knead into a smooth dough.
Using your hands, knead the dough into a soft ball, wrap it in plastic wrap, and then refrigerate for at least 2 hours, or better, overnight.
Roll out the chilled dough to a thickness of 3 millimeters (⅛ inch).
Using a large heart cookie cutter, cut out shapes from the dough. Cut each shape in half. Use a straw to make the eyes and a mouth in half the cookies. Gently tilt the tapered end of each cookie to give it a ghost-like appearance.
Carefully transfer the cookies to a parchment-lined baking sheet. Transfer the baking sheet to the fridge for 15-20 minutes. Roll out the leftover scraps and repeat.
Preheat the oven to 400 °F (200 °C).
Bake the cookies for about 8 minutes or until the edges just start to brown.
Let cool on the baking sheet for about 5 minutes or until they are cool enough to handle but still warm.
Spread about 1 teaspoon of jam over half of the cookies with no face. Cover with a cookie with a face.
Sift confectioners' sugar over the cookies.
Serve and enjoy! Store the cookies in a single layer in an airtight container at room temperature for up to 3 days.
Grab a large mixing bowl, an electric mixer or a wooden spoon, a rolling pin, and a baking sheet lined with parchment paper. Use a large heart shaped cutter for the base and a straw for the eyes and mouth so the jam can show through. If you do not have a heart cutter, see the cookie cutter ideas below for simple workarounds. A small spoon or an offset spatula helps spread the jam, and a sifter makes the sugar look even and neat. If you are tight on space, a clean tea towel works for cooling instead of a rack. Actually, scratch that. A cooling rack is nicer if you have one.
Keep the butter at room temperature before you start so it creams easily. That makes the dough light and the cookies less likely to be dense. Chill the dough for at least two hours. It is a pain sometimes, but chilled dough is so much easier to roll and cut thin without tearing.
Use a jam that is not too runny for these jam filled cookies so the layers do not get soggy. Strawberry or raspberry work well, or apricot if you want something a bit brighter. When you cut the faces with a straw, do it on half the cookies so you can sandwich them and let the jam peek through the holes.
If the dough cracks while rolling, sprinkle a few drops of water and knead gently until it comes together. I have done worse, trust me. Chill shaped cookies for 15 minutes on the tray before baking if your kitchen is warm. That helps them keep their shape.
Boo Berry Jam Surprise: Swap in blueberry or blackberry jam for a darker, moodier filling that looks like midnight inside the ghosts. Make sure it is seedless so it spreads smoothly.
Citrus Specter Twist: Add a teaspoon of lemon or orange zest to the dough for a fresh lift. It cuts through the butter and pairs nicely with apricot jam.
Nutty Haunt Edition: Stir in fifty grams of finely ground almonds or hazelnuts for a slightly textured crumb and a toasty note. If allergies are a concern, skip the nuts and keep the classic version.
These are great on a black tray with extra sifted sugar to make a foggy scene for parties. Pair with warm apple cider or hot chocolate for kid friendly treats, or serve with strong tea for adults. For a themed table, wrap a few in cellophane and tie with orange ribbon for easy gifts.
They also work as a quick dessert after soup or with a cheese board because they add a sweet, crisp counterpoint. When I am rushed I will plate them with yogurt and fresh berries for a breakfast feel that still seems a little festive.
How do I make linzer cookies if I do not have a heart cutter? Use a round glass or biscuit cutter and pinch one end to create a tapered ghost shape. Ellie once helped me freehand them and they looked charmingly knobbly. I have been there when cutters vanish into the same black hole that eats tiny toy wheels and socks.
Can I use a different filling as a royal icing alternative? Yes. Instead of piping icing try Nutella, lemon curd, or simply thicker jam as a royal icing alternative. Spread thin so you do not end up with a mess and the cookies stay crisp.
What if my dough cracks while rolling? Sprinkle a very small amount of water, knead gently until smooth, and chill briefly. Working fast in a cool room reduces the chance of cracking.
How long do these jam filled cookies last? Store in an airtight container at room temperature for up to three days. For longer storage, freeze assembled cookies in layers separated with parchment and thaw at room temperature when you need them.
These make fun spooky treats for kids and they are flexible enough to suit a range of tastes. I keep the recipe simple because life with a small child and a dog who pretends bananas are dangerous does not leave room for faff. Try one variation, see what your family grabs for first, and then tweak as you like. Happy baking for halloween.
With Halloween upon us, these cute Halloween Ghost Linzer Cookies are the spookiest and tastiest little treats. Give this recipe a go, and please come back to leave us a rating and a comment!
Easy to make and delicious! Great! Thanks for sharing!
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