Spider Web Sugar Cookies

Spiderweb cookies

These spider web sugar cookies are super simple. With the help of a toothpick and some food coloring, it’s easy to achieve these spooky treats!

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Spiderweb cookies

Happy Halloween! I hope there are lots of treats in store for you today. I had the good fortune to be invited to my friend Mandy’s Halloween party this past weekend. Mandy loves this holiday and decorates more for Halloween than for Christmas. Tonight, I get see my 1 year old nephew dressed up like a cowboy. He will be my only trick or treater. We live in a neighborhood with a busy street and not too many kids. Growing up in the country we never had them either. Good for my nephew though, I go out of my way to get him something special since he’s the only one.

How to make spider web sugar cookies:

These cookies were left over from my recent sugar cookie project. I also had a ton of black royal icing left over. Luckily, I needed a teat to take to Mandy’s anyway.

Spiderwebs are super easy with royal icing, all you need is a toothpick:

  • Simply pipe and flood your background with whatever color you desire (I chose white and orange).
  • Then take black flood icing and make three circles to look like a bull’s eye. Then, starting from the inside, drag a toothpick through the black and background icing at regular intervals to the outside of the cookie.
  • Allow to dry overnight.
  • The spider bodies are a royal icing “blob” made with a Wilton #12 tip and the legs were piped with a Wilton #1 tip. If you can, give the spiders a few hours to dry a bit as well before taking them anywhere.

Sugar Cookies

Course Dessert
Cuisine American
Keyword sugar cookie
Prep Time 15minutes
Cook Time 8minutes
Chill Time 1hour
Total Time 23minutes
Author Heather

Ingredients

  • 1/2 cup shortening
  • 1/4 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour

Instructions

  • If using a stand mixer, fit with paddle attachment.  Cream together shortening and butter until completely mixed.
  • Add in the sugar and beat until light and fluffy.
  • Add in eggs, one at a time, and beat until combined.  Add in vanilla and beat until combined.
  • With the mixer on slow speed, add in the baking powder and flour.  Mix until just combined.  
  • Cover and chill dough for at least an hour.  
  • Turn out dough on a floured surface and roll dough 1/8″ thick.  Cut cookies with desired cookie cutters.  Place cookies on parchment lined cookie sheet and bake at 350 degrees for about 8 minutes or until bottom is brown and the brown is creeping up the edges.  The tops of the cookies should not be shiny at all.  
  • Allow to cool completely.  Frost and decorate as desired.

Notes

  • These cookies don’t spread too much, but if you don’t want any spreading, chill cut out cookies for 5-10 minutes before baking. This is more necessary for cut-outs with finer details.
  • The number of cookies this recipe makes obviously depends on the size of your cookie cutters.
  • This dough can chill in the fridge for up to 3 days and can be frozen for a couple of months. To freeze the dough, wrap in plastic wrap and then place in a freezer safe ziplock bag.

Royal Icing

Quick drying royal icing recipe perfect for sugar cookies and icing decorations.
Course Dessert
Keyword royal icing
Prep Time 15minutes
Total Time 15minutes
Author Heather

Ingredients

  • 10-12 tablespoons water
  • 6 tablespoons meringue powder
  • 8 cups powdered sugar 2 pound bag

Instructions

  • If using a stand mixer, fit with paddle attachment.  
  • Put powdered sugar and meringue powder in bowl.  Add 7 tablespoons water.  Start mixing on LOW speed until all ingredients are combined and moistened.  Scrape down the sides.
  • Add 2 more tablespoons water and mix to combine.   Scrape down the sides. Turn speed of mixer up to medium high.  Beat for 7 minutes.  
  • Turn speed of mixer up to medium high. Beat for 7 minutes.   Scrape down the sides.  If the icing is too thick, add more water 1 tablespoon at a time and beat to combine.  You can’t take the water out so don’t put too much in at a time.

Notes

Make sure your bowl and beater are really clean. This frosting does not like even a bit of grease to be near it.

Looking for more Halloween sweets? Maybe try these easy Oreo mummies or for something a little more grown up, try this caramel corn!

Happy Baking!