Spider Web Cookies
Spooky Spider Web Cookies perfectly capture the Halloween spirit! With a delicious chocolate cookie base, they're topped with vanilla buttercream frosting and white candy floss for a web with a creepy crawly spider on top!
Servings: 14
Ingredients
Chocolate Cookies
- ⅔ cup Butter softened
- ½ cup Brown Sugar 106g
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Black Cocoa Powder 35g
- 1 teaspoon Baking Powder
Buttercream Frosting
- ½ cup Butter Softened
- 3 cup Powdered Sugar
- 1 teaspoon Vanilla Extract clear
- 2-4 tablespoons Milk
Garnish
- Candy Spiders or Plastic Spiders
- Cotton Candy White or Beige in color
Instructions
Chocolate Cookies
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or use a silicone baking mat.
- Cream softened Butter with Granulated Sugar until light and fluffy. This will take about 2–3 minutes with an electric mixer. Ensure you scrape the sides of the bowl down with a rubber spatula as needed to include all ingredients.
- Continue to cream, adding brown sugar to the butter mixture, and cream for 2–3 more minutes.
- Add the Egg and Vanilla Extract and combine the ingredients together. The mixture should be light and fluffy.
- Add All-Purpose Flour, Baking Powder, and Black Cocoa Powder and combine. Do not overmix.
- Using a size #24 cookie scoop, or about 3 tablespoons, scoop cookie dough and place on a cookie sheet, allowing at least 2 inches apart for baking.
- Bake in a preheated 350-degree F oven for 8–10 minutes, or until the edges are set and the center is no longer glossy.
- Remove from oven and allow to cool on baking sheet for a few minutes before moving to a wire cooling rack
- TIP: To create round cookies, use a large circle cookie cutter and place it around one of the cookies while still hot. Swirl the cookie cutter around the hot cookie to shape it, forming a perfect circle. Repeat with the remaining cookies while hot.
Decoration
- In a large mixing bowl, combine softened Butter with Powdered Sugar and Vanilla Extract and mix until combined. The mixture will be thick.
- Gradually add Milk, 1 tablespoon at a time, until the desired consistency is reached. Frosting should be thick and sticky but not runny.
- Scoop a tablespoon or more of frosting on the cooled cookies and spread it evenly.
- Top it with a tuft of cotton candy, making a spider web. Add a Halloween candy spider or a plastic spider to the web for visual appeal! NOTE: Do Not Eat plastic spiders.
Notes
Storage
- Store: Store your cookies once they have cooled to room temperature in an airtight container until you're ready to decorate them. Cotton candy tends to melt on the frosting over time and loses it's visual appeal, so it's best to decorate them fresh before serving them. The cookies will last well at room temperature after decoration for up to 5 days from being freshly baked.
- Freeze: These cookies can easily be made ahead of time and frozen if you're looking to prepare for a Halloween party. Once the cookies have been baked and fully cooled, flash-freeze them in a single layer. Then put them in a freezer-safe container or into freezer bags with parchment paper between each one. Defrost them and add the frosting and decorations before serving.
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