Description
These Cobweb Halloween Cookies are festive, buttery sugar cookies topped with delicious chocolate and vanilla glazes crafted into a spooky spiderweb design perfect for Halloween celebrations. The cookies combine a soft, tender base with smooth, glossy icing for a fun and impressive treat that can be made ahead and stored easily.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Chocolate Glaze
- 2 cups chocolate chips
- 1 cup heavy whipping cream
- 1/2 cup butter
Vanilla Glaze
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 4-5 tbsp milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Ingredients: In a large mixing bowl, cream together the softened butter, shortening, and granulated sugar until the mixture is smooth and fluffy. Then beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt throughout the flour.
- Combine Dough: Gradually add the dry ingredients to the wet butter mixture and mix until fully incorporated forming a soft dough.
- Form and Flatten Cookies: Scoop out approximately 1.5 tablespoons of dough per cookie and roll into balls. Place them spaced on the prepared baking sheet. Use the bottom of a glass sprayed with non-stick spray to gently flatten each dough ball to about 1/4 inch thickness.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set and lightly golden. Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Make Chocolate Glaze: In a microwave-safe glass bowl, heat the butter and heavy cream together for 1 minute and 30 seconds. Add the chocolate chips and cover with a small plate. Let sit for 5 minutes, then whisk until smooth and shiny. Spoon 3-4 tablespoons into a small sandwich bag and cut a corner for piping.
- Make Vanilla Glaze: Melt the butter and mix in vanilla extract, powdered sugar, and enough milk to reach a smooth, spreadable consistency. Spoon 3-4 tablespoons into another small sandwich bag and cut a corner for piping.
- Create Cobweb Design: Spoon about 1 tablespoon of one glaze onto a cookie, then pipe the opposite glaze in concentric circles starting from the center outward without touching the previous ring. Use a toothpick to drag lines from the center to the edges through the circles creating a spiderweb effect. Work on 2-3 cookies at a time before icing sets. Alternate glaze colors for variety.
- Set and Store: Allow the icing to cool and set for several minutes. Store the decorated cookies in an airtight container. They can be made ahead of time and iced cookies can be stacked once fully set.
Notes
- Use non-stick spray on the bottom of your glass to flatten dough balls easily without sticking.
- Do not attempt to decorate too many cookies at once, as the icing sets quickly and can become difficult to manipulate.
- The cookies can be stored in an airtight container at room temperature for up to a week.
- If doubling the glaze recipe, prepare in separate batches to maintain smooth texture.
- These cookies freeze well before decorating; thaw and decorate before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
