Preheat oven to 350°F!

Roll out sugar cookie dough so it's about 1/4" thick. Cut out the ghosts using the tulip cookie cutter.

Cut out the pacmans with a circle cookie cutter, and then use another cookie cutter with a pointy bit on the circle. I used a heart cookie cutter here but any pointy bit will do.

Bake until the tops are golden brown, about eight minutes. Allow cookies to cool.

For the royal icing, mix together the egg white and lemon juice. Slowly add in the powdered sugar.

You want the thickness so that a thread of the icing will stay on the surface for a few seconds before melting back into the rest of the icing.

For each character color, scoop one-fourth cup of the royal icing into a bowl. You'll want to save some of the icing for the eyes later.

Dip a toothpick into the bottle of food coloring and stir into the icing. Food coloring can be pretty potent, so it's best to add the coloring slowly.

Scoop the icing into a sealable plastic bag. Seal the bag, and snip a teeny tiny bit off one of the corners.
Squeezing the bag gently, draw the outline of the ghost on the cookie. Fill in the outline. Repeat the whole coloring and bagging procedure for each ghost.

Allow the icing on the cookies to set. Should take about thirty minutes.

Once the icing is firm, add the two dots for the eyes.

Quickly add the tiny chocolate chips.

The ghosts will be all set and ready to eat in about fifteen minutes!