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Halloween Ghost Cookie Stacks


These festive cookie stacks are just as delicious as they are spooky! They would be great halloween party favors or take home gifts.

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Rate this recipe 4.5/5 (12 Votes)


  • 1 pouch Betty Crocker® sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 container Betty Crocker® Rich & Creamy cream cheese frosting
  • 1 (14-ounce) box rolled fondant
  • Black edible marker


Servings 12
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Heat oven to 375°F. In a 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. Place balls on an ungreased cookie sheet, about two inches apart.

Bake about 5 minutes or until golden around edges but still soft in center. Carefully remove from cookie sheets to cooling racks. Cool completely.

Spoon frosting into decorating bag or resealable food-storage plastic bag with corner cut off. For each cookie stack, pipe frosting on 1 cookie and then top with 4 more cookies, piping frosting in between each.

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 re-rolling scraps, if needed.

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.

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