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Halloween Ghost Cookie Stacks

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  • Prep 25 min
  • Total 45 min
  • Servings 14
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Stacked sugar cookies get a spooky makeover with this fun decorating idea using cream cheese frosting, fondant, and black edible marker. Recipe by Deborah Harroun.
Created May 11, 2018
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  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 container Betty Crocker™ Whipped cream cheese frosting
  • 680 g rolled fondant
  • Black edible marker


  • 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 baking sheets, place balls about 2 inches apart.
  • 2
    Bake about 5 minutes or until golden around edges but still soft in centre. Carefully remove from baking 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. 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.
  • 5
    Pipe more frosting on top of each cookie stack. 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.

Expert Tips

  • Tip 1
    Substitute your favorite Betty Crocker® cookie mix for the sugar cookies, if desired.
  • Tip 2
    You can bake the cookies ahead of time and keep them in an airtight container, but don’t cover with the fondant until ready to serve.
  • Tip 3
    Look for fondant and edible markers at cake decorating stores. Some larger grocery stores will even carry these products.

Nutrition Information

No nutrition information available for this recipe
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