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Spider Cookies
Credit:
The Morrisons
Recipe Summary
prep: 50 mins
total: 1 hr 20 mins
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup buttermilk
2 cups confectioners’ sugar
4 teaspoons Dutch-process cocoa powder
1 teaspoon fresh lemon juice
Black gummy raspberries and black licorice laces, for decorating
Cook's Notes
You can find the spooky edible decorations needed for this recipe at www.nuts.com.
Gallery
Spider Cookies
Credit:
The Morrisons
Recipe Summary
prep: 50 mins
total: 1 hr 20 mins
Yield: Makes 1 dozen
Gallery
Spider Cookies
Credit:
The Morrisons
Spider Cookies
Credit:
The Morrisons
Spider Cookies
Recipe Summary
prep: 50 mins
total: 1 hr 20 mins
Yield: Makes 1 dozen
Recipe Summary
prep: 50 mins
total: 1 hr 20 mins
Yield: Makes 1 dozen
prep: 50 mins
total: 1 hr 20 mins
prep:
50 mins
total:
1 hr 20 mins
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/3 cup buttermilk
- 2 cups confectioners’ sugar
- 4 teaspoons Dutch-process cocoa powder
- 1 teaspoon fresh lemon juice
- Black gummy raspberries and black licorice laces, for decorating
Directions
Whisk together flour, baking soda, and salt in a small bowl. Beat butter with granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg and vanilla; beat to combine.
Reduce speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, beating until just combined. Cover with plastic wrap; refrigerate until firm, at least 2 hours and up to 1 day.
Preheat oven to 350 degrees. Scoop dough into 1 1/2-inch balls; place on parchment-lined baking sheets, 2 inches apart. Bake, rotating halfway through, until bottoms are golden, 12 to 14 minutes. Let cool completely on sheets.
Meanwhile, in another small bowl, whisk together 1 cup confectioners’ sugar, cocoa, and 1/2 teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half of mixture to a resealable plastic bag; snip a small hole in one corner.
In another bowl, whisk together remaining 1 cup confectioners’ sugar and 1/2 teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half to another resealable bag; snip a small hole in one corner.
Working with a few cookies at a time, dip flat sides into remaining icing in bowls (some chocolate, some white), allowing excess to drip off. Transfer, flat-sides up, to a wire rack set over a rimmed baking sheet.
While glaze is still wet, pipe rings with alternate-color icings, starting in center and working your way to edges of cookies. Drag a toothpick from centers outward in 1/2-inch increments to create spider-web patterns. Place a raspberry candy on each cookie and decorate with licorice-lace legs, pressing into glaze to adhere.
Cook's Notes
You can find the spooky edible decorations needed for this recipe at www.nuts.com.
Cook’s Notes
You can find the spooky edible decorations needed for this recipe at www.nuts.com.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spider Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spider Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
