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–+ servings
halloween spider cookies

Halloween Spider Cookies for Trick or Treat

Angela Milnes
Creepily delicious Halloween Spider Cookies are the perfect spooky treat for trick-or-treaters, featuring a rich, sweet icing and edible eyes for a fun, festive look!
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Course Dessert
Cuisine Party Food
Servings 12 Servings
Calories 487 kcal

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

Tap the Icing for a Smooth Finish: After filling the cookie with thinned black icing, gently tap the cookie sheet on the counter or use a toothpick to pop air bubbles and create a perfectly smooth surface.
Use a Fan for Faster Drying: Royal icing needs time to set, but placing the cookies under a gentle fan (on low speed) will help them dry faster and with a shinier finish.
Bake Similar-Sized Cookies Together: If baking multiple batches, group cookies by size on each tray. Smaller cookies bake faster, so this prevents some from overbaking while others are underdone.

Nutrition

Calories: 487kcalCarbohydrates: 85gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 118mgPotassium: 96mgFiber: 1gSugar: 60gVitamin A: 493IUVitamin C: 2mgCalcium: 53mgIron: 2mg
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