Ghost Cookies

Ingredients:

• 4 large egg whites, room temp
• ½ tsp cream of tartar
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• Mini chocolate chips or melted chocolate for eyes

Instructions:

1. Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
2. Beat egg whites with an electric mixer on medium speed until they get foamy. Add the cream of tartar.
3. Increase speed to high and slowly add sugar — about 1 tablespoon at a time. Keep mixing until stiff, glossy peaks form (about 7-10 minutes). Add the vanilla and mix just until combined.
4. Transfer meringue to a piping bag fitted with a large round tip. Pipe small ghost shapes onto your prepared baking sheets.
5. Add eyes using mini chocolate chips (pointy side in) or dot on melted chocolate after baking.
6. Bake for 1.5 hours. Then turn off the oven and let the cookies sit inside (oven door closed) for another hour to dry out.
7. Store in an airtight container at room temp. They’ll stay crisp for up to a week.

Ingredient Swaps & Substitutions

Cookie Dough:

• Sugar: Stick with granulated sugar for proper texture.
• Butter: Salted is fine — just skip added salt. Vegan butter works too.
• Cream Cheese: Use full-fat block style.
• Egg: Use a flax egg or vegan substitute if needed.
• Flour: AP flour works best, but gluten-free blends are okay.
• Cornstarch: Optional, but helps create a soft cookie.
• Eyes/Mouth Sprinkles: Use black sugar pearls, mini chips, black buttercream, or fondant.

Buttercream Frosting:

• Butter: Salted or vegan both work — omit added salt.
• Cream: Use whipping cream, coconut cream, or any milk substitute.
• Vanilla: Other extracts (almond, lemon) are okay too.
• Food Coloring: Gel gives vibrant color, but liquid works in a pinch.