Halloween spider cookies are a fun idea to make with the kids this Halloween. In fact, you could make all sorts of fun shaped cookies this year from spiders to bats to witches hats. I hope you enjoy this easy to follow recipe and have fun icing these super cute googely eyed spider cookies. Enjoy.
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💖 Why This Recipe Works
- Spider-Themed & Creative: Halloween Spider Cookies let you bring spooky fun to your baking with creative spider designs.
- Perfect Texture: These cookies have a delicious, chewy base that contrasts perfectly with the crunchy spider legs.
- Fun for All Ages: Both kids and adults will love the combination of festive decorations and tasty flavor.
🥚Ingredients for Your Halloween Spider Cookies
- 1 C of unsalted sweet cream butter, softened
- 1 ½ C Powder sugar
- 1tsp vanilla
- 1 egg
- 3 C of flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- Cookie Cutter: wrapped candy shaped
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🥚Ingredients for Your Spider Icing
- 4 egg whites
- ½ teaspoon cream of tarter
- ½ teaspoon vanilla
- 4 ½ C powder sugar
- Black gel food colouring
- 1 disposable piping bags fitted with a number 2 tip
- 1 squeeze bottles
- 1 package of small edible eyes
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Dairy-Free Delight: Swap in dairy-free butter and plant-based milk to keep things creamy without the dairy.
- Nutty Twist: Incorporate finely chopped nuts like almonds or hazelnuts into the dough for an extra crunch.
- Color Pop: Use different food colorings—orange, green, or purple—for the icing to match your Halloween theme.
🔪 How to Make Your Halloween Cookies
Preheat oven to 350 degrees.
Cover a cookie sheet with parchment paper and set aside.
Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy.
Using a large bowl, combined the flour, baking soda and cream of tartar.
Gradually add in the dry ingredients and mix on low speed.
Using your hands continue to mix until fully combined.
Lightly flour a cutting board and knead the cookie dough a couple of times.
Roll out the dough to about ¼ inch thick.
Cut out 12 spiders and place onto a cookie sheet.
Bake for 8 minutes or until lightly golden brown.
Repeat steps until completely out of dough.
Let cookies cool completely.
Royal Icing Directions:
Using the standing mixer, combine the egg whites, cream of tartar, vanilla and powder sugar and mix until combined and stiff peaks form.
Add in a few drops of the Black gel colour into the bowl and mix until combined.
Scoop some icing into the piping bag and set aside.
Add in a few tablespoons of water into the remaining black icing and mix until combined.
Pour the black icing into the squeeze bottle.
Using the black piping bag, pipe a outline around the center of the cookies.
Fill in with the thinner black icing.
Let cookies dry overnight.
Using the piping bag, pipe the legs on the sides of the circle in the shape of an L.
Pipe small dollops of black icing onto the back of the eyes and place onto the top part of the circle.
👩🍳 Expert Tips
- Use a cookie cutter to shape your dough into fun designs, like wrapped candies, to add a festive touch.
- For the spider's body, mini Reese's Peanut Butter Cups are perfect; their size and shape make them ideal for creating a realistic look.
- To pipe the spider legs, melted chocolate works best; it holds its shape and gives a glossy finish.
💭 FAQs
Definitely! You can bake the cookies up to 2 days in advance and store them in an airtight container. Decorate them the day before your event to keep them looking fresh!
Store them in an airtight container at room temperature for up to 5 days. If you're stacking them, separate the layers with parchment paper to keep the decorations intact.
Yep, if you’re in a hurry, store-bought icing will work fine. Just add a little black food coloring to give it that spooky spider look!
You can add extra details like spider webs around the cookies or drizzle them with red food gel to mimic “blood.” Get creative and make them as creepy as you like!
💖 Serving Suggestions
These are my favorite treats to serve with Halloween Spider Cookies:
- Spider Pretzels: Mini pretzels topped with chocolate candies and candy eyes. They're quick, easy, and add an extra arachnid touch to your spread.
- Witch’s Potion Smoothie: A blend of spinach, banana, and pineapple juice. It's green, it's healthy, and it's magically delicious.
- Monster Fruit Salad: A mix of melon balls, berries, and grapes, tossed together. It's a fruity feast that'll keep the little monsters coming back for more.
🍜 Related Recipes
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Halloween Spider Cookies for Trick or Treat
Equipment
- 1 Disposable Piping Bag Fitted With A Number 2 Tip
- 1 Squeeze Bottles
- Cookie Cutter Wrapped Candy Shaped
Ingredients
For Halloween Spider Cookies
- 1 Cup Unsalted Sweet Cream Butter Softened
- 1 ½ Cup Powder Sugar
- 1 teaspoon Vanilla
- 1 Egg
- 3 Cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cream Of Tarter
For Spider Icing
- 4 Egg whites
- ½ teaspoon Cream Of Tarter
- ½ teaspoon Vanilla
- 4 ½ Cup Powder Sugar
- Food Gel Coloring Black
- 1 Package Small Edible Eyes
Instructions
For Halloween Cookies
- Preheat oven to 350 degrees.
- Cover a cookie sheet with parchment paper and set aside.
- Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy.
- Using a large bowl, combined the flour, baking soda and cream of tartar.
- Gradually add in the dry ingredients and mix on low speed.
- Using your hands continue to mix until fully combined.
- Lightly flour a cutting board and knead the cookie dough a couple of times.
- Roll out the dough to about ¼ inch thick.
- Cut out 12 spiders and place onto a cookie sheet.
- Bake for 8 minutes or until lightly golden brown.
- Repeat steps until completely out of dough.
- Let cookies cool completely.
Royal Icing Directions
- Using the standing mixer, combine the egg whites, cream of tartar, vanilla and powder sugar and mix until combined and stiff peaks form.
- Add in a few drops of the Black gel colour into the bowl and mix until combined.
- Scoop some icing into the piping bag and set aside.
- Add in a few tablespoons of water into the remaining black icing and mix until combined.
- Pour the black icing into the squeeze bottle.
- Using the black piping bag, pipe a outline around the center of the cookies.
- Fill in with the thinner black icing.
- Let cookies dry overnight.
- Using the piping bag, pipe the legs on the sides of the circle in the shape of an L.
- Pipe small dollops of black icing onto the back of the eyes and place onto the top part of the circle.
Notes
Nutrition
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We will be making these, they look so simple and fun to make.