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Easy Spider Web Cookies: Spooky Halloween Treat

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Soft, chocolatey cookies with a striking spider web design that are simple enough for kids to help make. A retired schoolteacher’s secret recipe that’s become a beloved Halloween tradition.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¼ cup cream cheese, softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ¼ teaspoon vanilla extract (optional, for icing)
  • Black gel food coloring
  • Miniature candy eyes (optional)

Instructions

  1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat softened butter and cream cheese until smooth (about 1 minute). Add sugar and beat until light and fluffy (about 2 minutes). Scrape down sides, then add egg and vanilla extract. Beat until just combined.
  3. Gradually add dry ingredients to wet mixture, mixing on low speed until a soft dough forms. Dough should be slightly sticky but not wet.
  4. Flatten dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 3 days).
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Lightly flour work surface and rolling pin. Roll chilled dough to ¼-inch thickness. Use a round cookie cutter (2.5-3 inches) or drinking glass to cut out circles. Gather scraps, re-roll, and cut again. Place cookies 2 inches apart on prepared baking sheets.
  7. Bake one sheet at a time in center of oven for 8-10 minutes, until edges are set and tops are slightly puffed. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  8. While cookies cool, make icing: whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until thick but slightly runny (like school glue). Add more milk if needed.
  9. Transfer icing to piping bag or zip-top bag and snip a tiny corner off the tip. On each cooled cookie, pipe a small dot of icing in the center, then pipe a spiral from center outward, leaving ¼ inch between rings.
  10. Using a toothpick or skewer, drag from center outward through icing rings to create web pattern. Wipe toothpick clean after each drag. Repeat 4-6 times around cookie.
  11. For spider: use black gel food coloring to draw a small oval body near edge of web, then add 8 tiny legs. Press candy eyes onto spider while icing is wet (if using).
  12. Let decorated cookies sit at room temperature until icing is firm (about 20 minutes).

Notes

Chill dough for at least 30 minutes to prevent spreading. For best results, chill cut-out cookies on baking sheet for 10 minutes before baking. Use a light hand with icing for delicate web pattern. Decorate 6 cookies at a time to prevent icing from setting before dragging toothpick. Cookies stay fresh in airtight container at room temperature for up to 5 days. Undecorated baked cookies can be frozen for up to 3 months.

Nutrition

Keywords: spider web cookies, Halloween cookies, easy Halloween treats, chocolate cookies, kid-friendly Halloween recipe, spooky cookies, soft chocolate cookies

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