Description
Nutter Butter Ghost Cookies are a festive and colorful treat perfect for Halloween. These cookies feature a unique swirl of green and purple dough, rolled together to create a ghostly pattern that delights both kids and adults. Made with classic buttery cookie ingredients and gel food coloring, these baked cookies have a crisp edge and tender center, ideal for holiday parties or spooky snack times.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Coloring
- Gel food coloring (green and purple, recommended)
Instructions
- Make the Dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the butter mixture, stirring or mixing on low speed until a cohesive dough forms without any lumps.
- Divide and Color the Dough: Split the dough evenly into two portions. Add green gel food coloring to one portion and purple gel food coloring to the other. Knead each portion thoroughly until the color is evenly distributed throughout the dough.
- Chill the Dough: Wrap each colored dough portion tightly in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to handle and roll.
- Layer and Roll the Dough: After chilling, place the green dough on top of the purple dough and gently roll them together to adhere the layers. Trim any uneven edges to create straight lines and shape the layered dough into a log by rolling it carefully. Wrap the log in plastic wrap again and refrigerate for another hour to firm up further before slicing.
- Slice and Bake: Preheat the oven to 350°F (175°C). Remove the dough log from the fridge and slice it into 1/4 to 1/2-inch thick rounds. Place the slices on a parchment-lined baking sheet, spacing them apart. Bake for 13-15 minutes, or until the cookies are set around the edges but still slightly soft in the center.
- Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes to firm up. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Use gel food coloring for vibrant, concentrated colors without altering the dough’s consistency.
- Ensure the dough is well chilled before rolling and slicing to prevent sticking and maintain shape.
- Store the cookies in an airtight container at room temperature for up to one week.
- For more intense colors, add food coloring a drop at a time until desired shade is reached.
- Handle the layered dough gently to preserve the distinct colors and prevent blending.
