Alma Bax 
Halloween is the one time of year when it’s acceptable to be a little bit crazy. And what better way to show that you’re not afraid to get your hands dirty than with these spooky, sticky cobweb cookies? Whether you’re preparing for a costume party or relaxing at home in your favorite lunya loungewear, these cookies are the perfect addition to your Halloween celebration.
Cobwebs are a type of spider web that is used to catch prey. They are typically made from silk and built in a funnel-like shape.
Halloween Cobweb Cookies are eerily delicious and eerily scary! No food coloring in these sugar cookies with chocolate and vanilla frosting! In a matter of seconds, you can create a simple spider web design. Halloween goodies to die for!
These colorful, delicious Cobweb Cookies for Halloween are a hit with my kids. I had to name them cobweb cookies since I hate spiders and couldn’t imagine putting them on cookies. Ha! I appreciate that they’re made entirely of chocolate and vanilla frosting, with no artificial colors. I dislike the flavor of food coloring, so the prospect of not having to use it is appealing.
How to Make Perfect Sugar Cookies (with Pictures):
These cookies come together quickly thanks to three household ingredients. These ingredients appear in almost every cookie recipe I create, so they’re very flexible. I start by lining my cookie sheets with parchment paper. They’re offered in sizes that precisely fit a 12×16 cookie sheet, allowing cookies to bake without sticking and without the hassle of putting oil on the cookie pans!
A KitchenAid mixer is the second item on the list. Mine is fantastic! I have a Bosch as well, but I like to bake with my KitchenAid. Every mixer comes with a cookie paddle that you can connect to the top of the mixer. They’re simple to use and aid in consistent mixing of the components. In this recipe, I also use the metal whisk attachment to create the frosting. It cooks it in a flash! Put this on your wish list since it’s one of my most-used tiny appliances of all time!
A cookie scoop is the third item on the list! I used to measure and scrape cookie dough onto the pans using two spoons years ago. It wasn’t an ideal method, and I often ended out with oblong biscuits of varying sizes. I noticed each and every one of my friend’s cookies looked PERFECT when she brought them to a gathering. What’s her secret? An ice cream scoop! 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops are available. For this and most other cookies, I used the medium size- 1.5 tbsp. (However, I use the tiny cookie scoop when serving a big group.) People prefer a smaller cookie, particularly when there are numerous other sweets available. I used the middle scoop for this Sugar Cookie recipe.
Recipe for Halloween Cobweb Cookies
- 1/2 cup softened butter
- a half cup of shortening
- 3/4 cup sugar, granulated
- 1 egg
- 1 tsp vanilla extract extract extract extract
- 2 1/2 cups flour (all-purpose)
- 1 tblsp baking soda
- a half teaspoon of salt
Glazed in chocolate
- chocolate chips, 2 cups
- 1 cup heavy cream (whipped)
- 1 pound of butter
Glazed with Vanilla
- 2 TBSP butter, melted
- 1 tsp vanilla
- 2 c. sugar (powdered)
- 4-5 tablespoons of milk
Cobweb Halloween Cookies: How to Make Them
- Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking sheet.
- Cream together the butter, shortening, and sugar until completely smooth. Mix in the egg and vanilla extract. In a separate dish, combine the dry ingredients and whisk to combine.
- Mix together the dry ingredients with the butter mixture. 1.5 TBSP balls should be scooped out. Place on a baking sheet lined with parchment paper. Flatten each cookie dough ball with the bottom of a glass coated with non-stick spray until it is approximately 1/4 inch thick.
- Bake the cookies for 10 to 12 minutes. Allow to cool on the baking sheet for a few minutes before moving to a cooling rack.
- To prepare the chocolate glaze, microwave butter and whipping cream for 1 minute 30 seconds in a glass dish. Cover the bowl with a small plate and add the chocolate chips. Allow it rest for 5 minutes before whisking until all of the ingredients are combined and the chocolate is smooth and glossy. Fill a small sandwich baggie with 3-4 TBSP chocolate glaze. When you’re ready to pipe, cut the corner.
- Melt the butter for the vanilla glaze. Combine vanilla, powdered sugar, and just enough milk to create a smooth, spreadable glaze. Fill a small sandwich baggie with 3-4 TBSP vanilla glaze. When you’re ready to pipe, cut the corner.
- To create a cobweb design, follow these steps: 1 TBSP glaze, spooned over a cookie Using the opposing glaze, pipe circles of different sizes onto the top. Begin by drawing a tiny circle in the center, then create 2-3 additional circles, gradually growing in size while being careful not to touch the lines of each circle. Begin by dragging a toothpick along the lines of each circle, starting in the center. Make a series of parallel lines all the way around the biscuit. Within minutes, the icing will have cooled and hardened. When the icing is still wet, it’s easy to make a spiderweb pattern, so don’t attempt to make many cookies at once. I discovered that you can only do two or three at a time. I spooned vanilla icing on three, then piped chocolate icing in circles and toothpick lines on the remaining three. Then I went on to the next batch of cookies, spooning chocolate frosting on top and piping vanilla lines. Continue glazing until all of the cookies have been glazed.
- Keep the container sealed. It’s possible to make cookies ahead of time! Once the frosting has hardened, the cookies may be piled.
Halloween Cookie Recipe with Cobwebs
Halloween Cobweb Cookies are eerily delicious and eerily scary! No food coloring in these sugar cookies with chocolate and vanilla frosting! In a matter of seconds, you can create a simple spider web design. Halloween goodies to die for!
Pin Rate for Printing
Dessert course: cookies
American cuisine
Time to Prepare: 20 minutes
Time to prepare: 10 minutes
30 minutes in total
2 dozen servings
Ingredients
- 1/2 cup softened butter
- a half cup of shortening
- 3/4 cup sugar, granulated
- 1 egg
- 1 tsp vanilla
- 2 1/2 cups flour (all-purpose)
- 1 tblsp baking soda
- a half teaspoon of salt
Glazed in chocolate
- chocolate chips, 2 cups
- 1 cup heavy cream (whipped)
- 1 pound of butter
Glazed with Vanilla
- 2 TBSP butter, melted
- 1 tsp vanilla
- 2 c. sugar (powdered)
- 4-5 tablespoons of milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking sheet.
- Cream together the butter, shortening, and sugar until completely smooth. Mix in the egg and vanilla extract. In a separate dish, combine the dry ingredients and whisk to combine.
- Mix together the dry ingredients with the butter mixture. 1.5 TBSP balls should be scooped out. Place on a baking sheet lined with parchment paper. Gently flatten each cookie dough ball with the bottom of a glass coated with non-stick spray until it is approximately 1/4″ thick.
- Bake the cookies for 10 to 12 minutes. Allow to cool on the baking sheet for a few minutes before moving to a cooling rack.
- To prepare the chocolate glaze, microwave butter and whipping cream for 1 minute 30 seconds in a glass dish. Cover the bowl with a small plate and add the chocolate chips. Allow it rest for 5 minutes before whisking until all of the ingredients are combined and the chocolate is smooth and glossy. Fill a small sandwich baggie with 3-4 TBSP chocolate glaze. When you’re ready to pipe, cut the corner.
- Melt the butter for the vanilla glaze. Combine vanilla, powdered sugar, and just enough milk to create a smooth, spreadable glaze. Fill a small sandwich baggie with 3-4 TBSP vanilla glaze. When you’re ready to pipe, cut the corner.
- To create a cobweb design, follow these steps: 1 TBSP glaze, spooned over a cookie Using the opposing glaze, pipe circles of different sizes onto the top. Begin by drawing a tiny circle in the center, then create 2-3 additional circles, gradually growing in size while being careful not to touch the lines of each circle. Begin by dragging a toothpick along the lines of each circle, starting in the center. Make a series of parallel lines all the way around the biscuit. Within minutes, the icing will have cooled and hardened. When the icing is still wet, it’s easy to make a spiderweb pattern, so don’t attempt to make many cookies at once. I discovered that you can only do two or three at a time. I spooned vanilla icing on three, then piped chocolate icing in circles and toothpick lines on the remaining three. Then I went on to the next batch of cookies, spooning chocolate frosting on top and piping vanilla lines. Continue glazing until all of the cookies have been glazed.
- Keep the container sealed. It’s possible to make cookies ahead of time! Once the frosting has hardened, the cookies may be piled.
Check out some additional Fall cookie favorites if you liked these Cobweb Halloween Cookies:
Because you have a big family, you take up many rows… well, pretty much everywhere, ha! My eldest son is taking the photo, and this is the end result as we rush to get on the ride before it starts. We must have gone on this ride at least five or six times. Thank goodness for quick passes!
Related Tags
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