How to Make It
Make Easy Sugar Cookies, cut with ghost-shaped cookie cutter. Make Royal Icing.
Load a piping bag with piping-consistency white icing; fit piping bag with small round tip (#2). Portion remaining Royal Icing into 2 small bowls. In first bowl, mix additional tablespoons of water into icing gradually, until it reaches a slightly loose flooding consistency. Load flooding-consistency white icing into a piping bag (no need to fit the bag with a metal tip; simply snip the tip of the piping bag to create a small opening, approx. 1/8 inch). In second bowl, mix black food coloring into icing until it’s dark and richly pigmented; load black icing into piping bag fitted with very small round tip (#1).
Outline ghost cookies with piping-consistency white royal icing. Let sit for 2-3 minutes, then flood cookies with flooding-consistency white royal icing. Let dry for 2-3 hours.
When white icing has completely dried, use black icing to pipe eyes and mouth.
Pipe a line of white icing onto the back of a piece of candy corn. Place the candy corn on the ghost cookie and pipe two thick lines halfway around the candy corn to resemble the ghost’s hands. Let dry for 1-2 hours.