Description
Delightfully festive Cobweb Halloween Cookies featuring buttery sugar cookies topped with alternating vanilla and chocolate glazes piped into spooky spiderweb designs, perfect for Halloween celebrations or themed parties.
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 Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Wet Ingredients: In a large mixing bowl, cream together the softened butter, shortening, and granulated sugar until smooth and fluffy. Add in the egg and vanilla extract and continue mixing until well combined.
- Combine 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.
- Make Cookie Dough: Gradually add the dry ingredients into the wet mixture and mix until a uniform dough forms. Be careful not to overmix to keep the cookies tender.
- Shape Cookies: Scoop out dough balls measuring about 1.5 tablespoons each. Place them spaced apart onto the prepared baking sheet. Using the bottom of a glass sprayed with non-stick spray, gently press and flatten each dough ball to about 1/4 inch thickness.
- Bake Cookies: Bake in preheated oven for 10-12 minutes until edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Chocolate Glaze: In a microwave-safe glass bowl, heat the butter and heavy cream for 1 minute and 30 seconds. Add the chocolate chips and cover the bowl with a small plate. Let it sit for 5 minutes, then whisk until the mixture is smooth, shiny, and fully combined. Transfer 3-4 tablespoons of this glaze into a small sandwich bag and cut a small corner when ready to pipe.
- Prepare Vanilla Glaze: Melt butter and combine with vanilla extract, powdered sugar, and enough milk to create a smooth, spreadable glaze. Place 3-4 tablespoons of vanilla glaze into a small sandwich bag and cut a corner for piping.
- Create Cobweb Design: Spoon about 1 tablespoon of one glaze onto a cooled cookie. Pipe the opposite glaze in concentric circles of increasing size starting from the center, being careful not to touch adjacent circles. Using a toothpick, drag lines from the center outward through all the circles to create a spiderweb effect. Work on only 2-3 cookies at a time to decorate before the icing sets. Alternate starting glaze (vanilla or chocolate) for different cookies for contrast.
- Set and Store: Allow the icing to set completely for a few minutes. Once dry, store cookies in an airtight container. These cookies can be prepared ahead of time and are safe to stack after the icing has fully set.
Notes
- Flatten cookies with a non-stick sprayed glass bottom for even thickness and shape.
- Do not attempt to decorate too many cookies at once; the glaze sets quickly, and working in small batches ensures better design control.
- If needed, adjust milk quantity in vanilla glaze to achieve the correct consistency for piping.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- This recipe yields about 24 cookies depending on cookie size.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
