Halloween Ghost Cookie Stacks

Health score
4%
Halloween Ghost Cookie Stacks
45 min.
14
521kcal

Suggestions


Get ready to spook up your dessert table this Halloween with these delightful Halloween Ghost Cookie Stacks! Perfect for parties, gatherings, or just a fun family activity, these cookies are not only a treat for the taste buds but also a feast for the eyes. With a soft and chewy sugar cookie base, each stack is layered with rich and creamy frosting, making every bite a heavenly experience.

The fun doesn’t stop there! These cookie stacks are topped with whimsical fondant rounds that drape over the sides, transforming them into adorable ghostly figures. Using a simple black edible marker, you can bring your ghostly creations to life with playful faces that will charm both kids and adults alike. The combination of textures—from the soft cookies to the smooth frosting and the playful fondant—creates a delightful dessert that is sure to be the highlight of any Halloween celebration.

In just 45 minutes, you can whip up a batch of 14 servings, making it easy to share with friends and family. With a calorie count of 521 kcal per serving, these treats are indulgent yet manageable. So gather your ingredients, roll up your sleeves, and let’s get baking! Your Halloween festivities are about to get a whole lot sweeter!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.5 cup butter softened
  •  eggs 
  • 16 oz cream cheese frosting 
  • 24 oz rolled oats 
  • serving edible gold dust black

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • ziploc bags
  • rolling pin

Directions

  1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 70 balls, using about 1 teaspoon of dough for each. On ungreased cookie sheets, place balls about 2 inches apart.
  2. Bake about 5 minutes or until golden around edges but still soft in center. Carefully remove from cookie sheets to cooling racks; cool completely.
  3. Spoon frosting into decorating bag or resealable food-storage plastic bag with corner cut off. For each cookie stack, pipe frosting on 1 cookie; top with 4 more cookies, piping frosting in between each.
  4. On lightly greased work surface, knead fondant about 2 minutes to soften.
  5. Roll fondant with rolling pin until thin. With sharp knife, cut fondant into 14 (5-inch) rounds, using 5-inch-diameter bowl for pattern and rerolling scraps, if needed.
  6. Pipe more frosting on top of each cookie stack.
  7. Place 1 fondant round on top of each stack, draping over sides and adhering to frosting on top cookie. Use edible marker to draw ghost faces.

Nutrition Facts

Calories521kcal
Protein6.22%
Fat30.04%
Carbs63.74%

Properties

Glycemic Index
6.43
Glycemic Load
11.2
Inflammation Score
-4
Nutrition Score
11.376086891993%

Nutrients percent of daily need

Calories:520.5kcal
26.03%
Fat:17.56g
27.02%
Saturated Fat:6.28g
39.23%
Carbohydrates:83.83g
27.94%
Net Carbohydrates:78.93g
28.7%
Sugar:37.53g
41.7%
Cholesterol:29.12mg
9.71%
Sodium:222.63mg
9.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.18g
16.35%
Manganese:1.77mg
88.46%
Selenium:15.25µg
21.79%
Phosphorus:208.4mg
20.84%
Fiber:4.91g
19.63%
Magnesium:68.25mg
17.06%
Vitamin B1:0.25mg
16.43%
Iron:2.3mg
12.79%
Zinc:1.82mg
12.16%
Copper:0.2mg
9.94%
Vitamin B2:0.11mg
6.26%
Vitamin B5:0.6mg
6.02%
Folate:22.94µg
5.74%
Potassium:193.55mg
5.53%
Vitamin A:219.57IU
4.39%
Vitamin B3:0.7mg
3.48%
Calcium:29.95mg
2.99%
Vitamin E:0.43mg
2.83%
Vitamin B6:0.05mg
2.71%
Vitamin K:1.55µg
1.48%