Cute Ghost Cookie: Beginner-Friendly Tutorial

Directions

• 1

  Bake and cool cookies before decorating. Get Ann Clark's no-fail sugar cookie recipe here. Or, make some spooky tasty cookies using our Chocolate Chocolate Chip Cookie recipe. Make sure cookies are fully cooled. If they are warm, the icing will run off of them. Make royal icing. Learn how to mix different consistencies of royal icing here>>

  Prepare the following icing colors:
  

  Piping Consistency:
  White Black Flood Consistency:
  White Light Pink (make light pink by mixing a bit of Bright White food coloring into your Bubblegum Pink icing until you reach your desired shade)

  
• 2Using black piping consistency icing, pipe three dots representing the ghost's eyes and mouth.
  
• 3Using a small spatula or food-safe flat-bristled brush, smear the icing into a smooth, thin layer. Let this icing dry for 15-20 minutes before moving on to the next step.
  
• 4Outline the entire cookie with white piping consistency icing. Pipe 3 circles around the dried black icing to create the eyes and mouth. Let the piping consistency icing dry for 10-15 minutes before moving on to the next step.
  
• 5With white flood consistency icing, flood the entire base of the cookie, ensuring to leave the circles for the eyes and the mouth free of white icing. Gently move the icing around with a scribe tool or toothpick to ensure full coverage and to eliminate any air bubbles.
  
• 6

  While the white flooded base icing is still wet, pipe two small dots of light pink icing on the cheeks of the ghost. You could wait for the icing to dry to pipe the dots, this will make them stand out more.