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By Maura Hernandez from The Other Side of The Tortilla

Though my specialty is home-cooked Mexican cuisine, I love lots of other international foods. As a result, I’m always trying something new in my kitchen. If …

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A Ghostly Sugar Cookie Recipe for a Crowd

Submitted by JDiazAsper on 10/30/2010 – 9:20 pm4 Comments

The leaves are turning different colors and the temperature is dropping in DC. In my house that means the the start of  sugar cookie baking season. I am a person who doesn’t see the point of pop tarts without frosting.  My sugar cookies tend to have frosting plus miscellaneous extra sugar. What’s the point of a plain sugar cookie? I like to use cookie molds to make fun shapes.

My daughters wanted cookies for soccer snacks this am so I went with ghost cookies for a spooky treat. In typical me fashion, I didn’t  give myself the time to make the hard core cookies so I used a few short cuts. The cold air outside really helped me speed this up too. Cold air is great for cooling of cookies and getting the frosting to set fast.

A few tips, warnings and confessions before we start the cookie making:

  • I make a mess when i make cookies so I always make tons to make the mess worthwhile. You can easily scale down.
  • I use non-dairy margarine and soy milk because my daughter has milk allergies. I think soy is easy to bake with and i promise you these cookies are good. They feel lighter and more sugary without the dairy. You can easily use regular butter and milk instead.
  • I don’t have the time or patience to freeze the dough like you are suppose to for sugar cookies so I don’t.
  • I have played with this recipe a bit and you should feel free to. Also cookie dough is funny and it can act different at different temperatures. You need dough that is easy to roll (not too sticky and not to stiff). Better to start with a bit sticky and add flour to the dough to make it easy to roll out. What you want is dough where you can use the cookie cutter and get the cookie on the bake sheet without too much work. If you are having to scrap it off or handle with too much care, it likely needs more flour.
  • This is a cookie no no but I use a cup of soy milk to cut down on the fat required because after 1 1/2 cups of fat it feels too much. Soy milk is high fat so make sure you use whole milk if you go the milk route. If you want a more buttery taste, skip the milk and add another cup of butter. I do the full butter version for the holiday cookies but if i start this in October I’ll need liposuction by the new year.

This recipe is for a crowd: about 60 cookies (sounds like a lot but I have only 12 left from this am after 2 soccer practices)

A Ghostly Cookie:
Milk and Dairy Free Sugar Cookie
Cookie Ingredients:
  • 6 cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup Earth Balance Margarine
  • 1 cup soy milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 8 cups confectioner sugar (roughly one two pound bag)
  • 3/4 cup water


  • Chocolate sprinkles for the eyes. I have used chocolate chips too (whole foods sales vegan ones).
  • Sugar to add a little extra sparkle

Step 1: Make the cookies

Dairy Free Sugar Cookies

  1. Put all the dry ingredients (except sugar) in a mixing bowl and sift (use a fork to fluff up a bit)
  2. Cream the margarine and sugar in a mixer till light and fluffy (or use a hand mixer). Add eggs and vanilla.
  3. Mix the dry into the wet ingredients and add the soy milk.
  4. Lay-out wax paper, use flour to make it less sticky and roll-out the dough. Feel free to add a bit of flout as you go to make the dough easier to roll-out.  Use a cookie cutter to cut out the cookies.
  5. Bake at 375 for about 10 to 12 mins depending on your oven.
  6. Let cool until cold before you frost. I cooled outside while my daughters kept a watchful eyes out for birds or other potential cookie predators. 

Step 2: Make the Frosting:

  1. Mix the confectioners sugar with water until you have a drippy but fairly thick frosting
  2. Either dip the cookie (be careful of fragile ghost arms) or use a knife to spread the frosting.

Step 3: Extra Snazz

  1. Use 2 chocolate sprinkles as eyes
  2. Sprinkle sugar on top to give the cookies a nice sparkle and crunch.
  3. Let frosting dry before you try to pile up or they will dent (about 1 hour unless you live in a cold climate and can cool outside)

These are a real crowd pleaser. It take about 2.5 hours to do. Your child’s smile as they hand out these are really worth the work.

You can more than half the time by just shaping flatten balls of dough and having the kids decorate. Split the royal icing into smaller bowls and add a bit of food colors for different colors. Offer tons of sprinkles and the kids will love it. You will see a few grown ups jump in there to decorate the cookies too.

Let me know what treats you make for the kids or the kid in you.

I did this recipe as part of the #SabrosoSaturday blog hop hosted by @MsLatina. Check out the great recipes!

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