As the weather cools down and our bodies enjoy the warmth of our homes, why not craft
some spooky treats? Let’s make some tasty lil ghosts! So go grab some pumpkin spice coco
and let’s get baking!

Sugar recipe by Sally’s baking recipes-
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling

and work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
Once you get all your ingredients gathered, preheat your oven to 350 F. Now it is time to
put them together. First cream (mix till fully combined and creamy) your butter and sugar. Then
add in your vanilla and egg and mix those together until fully combined. Next in a different bowl
mix your flour, salt, and baking powder, mix until combined fully. Now fold (mix by scooping with
a floppy spatula or flat wix head and mashing it down into itself) your dry ingredients with your
wet ingredients until you get a solid dough that is one mass. Place the dough in the fridge
covered with a cloth or plastic wrap on the bowl. Leave for two hours.

Now that the batter is ready, cover your counter with flour to keep the dough from
sticking. Now roll out your dough on your floured counter with a rolling pin- covered in flour to
prevent sticking- now it’s time to cut out the shapes. You can use cookie cutters or free hand it,
that is your choice. Once all the dough is in its shape, place them onto baking sheets not
touching each other. Place in the over for 11-12 min or until the edges are golden brown. Once
done baking, place the cookies onto a cooling rack so they will not melt into each other. Once
the cookies are cooled completely you can decorate them however you like!

Some fun ways to decorate your sweet treats would be with icing. I am not the best at
decorating so I just used royal icing and sprinkles. Not cute but it’s chill. You could use
buttercream or sprinkles or just leave them naked, that’s up to you. But now you got some tasty
cookies. Maybe next time we can make a nice cake or decent chocolate chip cookies.

Article by Bre Thompson
Photos by Bre Thompson
Recipes by Sallys Baking Addiction