Cookie Spiders Recipes

SPIDER COOKIES

Steps:

• 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.

SPIDER COOKIES

Steps:

• In medium-sized saucepan, combine sugar, milk, margarine, and salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, uncovered, stirring occasionally.
• Remove from heat and add vanilla. Stir.
• In large bowl, combine rolled oats, coconut, and cocoa. Stir well to combine.
• Pour liquid ingredients over dry ingredients in bowl. Stir to combine. Mixture may seem soft but resist the urge to add more rolled oats which will make the cookies hard and chippy. Let mixture stand, undisturbed, for 15-20 minutes and it will begin to firm up.
• Drop by spoonfuls onto wax-paper lined baking sheet. Place in refrigerator for apx. 1 hour to firm up cookies.
• Store in airtight container. These cookies also freeze well.

SPIDER COOKIES

Steps:

• Melt the chocolate and butterscotch chips together in the microwave or in a double boiler.
• Mix in the chinese noodles and peanuts.
• Form (as best you can) into spiders (about a tablespoon) on a cookie sheet lined with waxed paper.
• Freeze until firm.
• Store in the freezer.

CHOCOLATE COOKIE SPIDERS RECIPE BY TASTY

Steps:

• Cut the black shoestring licorice into 60 small pieces, about 1½ inches (3.8 cm) long.
• Stick 4 pieces of black licorice into the cream filling on one side of a cookie, then stick 4 more pieces into the other side. Repeat with the remaining cookies and licorice.
• Using the frosting as an adhesive, stick the mini chocolate candies onto the cookies to create eyes.
• Enjoy!

SCARY PEANUT BUTTER SPIDER COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Separate the chocolate candy balls into larger and smaller balls. The larger balls will make up the spider bodies and the smaller balls the heads.
• Whisk together the flour, baking soda and salt in a small bowl. Cream the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and mix until thoroughly combined, about 1 minute. Add the peanut butter and mix until creamy, about 1 minute. Turn the mixer speed down to low and add half of the flour mixture. Beat on medium until incorporated, then turn the speed down to low again and add the rest of the flour mixture. Beat on medium until incorporated.
• Roll the dough by hand into 1-inch balls, place about 1 inch apart on the prepared baking sheets and bake, rotating the pans halfway through, until the cookies are light golden brown and have spread to about 2 inches wide, about 16 minutes. The cookies are done when they smell very peanut buttery and the tops feel dry and slightly firm when pressed with fingers.
• Meanwhile, melt the chocolate over a double boiler. Remove from the heat and let cool briefly so that it is slightly thickened but still pipe-able.
• When the cookies are done, remove them from the oven and transfer them to a cooling rack. Immediately push 2 chocolate candies directly into each hot cookie, putting a smaller chocolate ball toward the edge of the cookie and a larger chocolate ball directly behind it in the center of the cookie.
• When the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner to create a piping bag. Pipe 8 legs on each cookie, starting from the point where the 2 chocolate candies meet. Pipe the front 4 legs so that they curve up toward the head and the back 4 legs so that they curve backward beyond the body. Reserve the remaining chocolate in the piping bag for the pupils of the eyes.
• To make eyes, pipe two 1/4-inch circles on the "heads" of each spider with the cake decorating gel. Pipe a tiny dot of the reserved melted chocolate in the center of each to make the pupils.

CUTE SPIDER COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 24 (1 1/4 inch) balls; place on ungreased large cookie sheets 2 inches apart. Flatten slightly.
• Bake 8 to 10 minutes or until light golden brown. Cool on cookie sheets 2 minutes. Move to cooling rack to cool completely, about 30 minutes.
• Spoon vanilla frosting into small resealable freezer plastic bag; partially seal bag. Cut small tip from one corner of bag. Working from center to outer edge, pipe frosting to form spiral design on top of cookie. Working from center of spiral to outer edge, pipe several lines to form web design.
• Spoon chocolate frosting into small resealable freezer plastic bag; partially seal bag. Cut small tip from one corner of bag. Squeeze bag to pipe small circle of frosting on cookie. Turn peanut butter cup top side down on circle of frosting. Pipe 8 lines for spider legs around peanut butter cup; pipe 2 small dabs of frosting, and attach 2 eyeballs. Repeat decorating steps with remaining cookies (use photo as guide).
• Store covered at room temperature with waxed paper between layers.

COOKIE SPIDERS

Steps:

• Insert 8 licorice pieces into cream filling around side of each cookie for "spider's legs," using frosting to secure.
• Attach 2 jelly beans to each spider with frosting for the "eyes."

HALLOWEEN CHOCOLATE CHIP COOKIES WITH SPIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, salt, and baking powder in a large bowl and stir with a fork to mix ingredients well.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until smooth and fluffy. Add in flour mixture, 1 cup at a time, and mix in with a spatula until well incorporated. Fold in 1 1/2 cups chocolate chips until well combined.
• Drop cookies onto ungreased baking sheets. Pour 1/2 cup chocolate chips into a bowl. Push about 3 to 4 chocolate chips onto each cookie, tip-side down, to make the spider bodies.
• Bake in the the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack.
• Melt remaining 1/2 cup chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spoon melted chocolate into a piping bag with a small tip and draw little legs on each side of the spider bodies to create spider legs.

CREEPY SPIDERS

Steps:

• In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks., Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider.

CHOCOLATE SPIDERS

Steps:

• Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

SPIDER COOKIES

Steps:

• In saucepan over medium heat melt the chocolate chips and butterscotch chips.
• Remove from heat and add chow mien noodles, turning over until all coated.
• Add peanuts and turn over until all coated.
• Drop in tablespoon sized heaps on wax paper lined cookie tray.
• Refrigerate until hardened (overnight is best).

BLACK & WHITE SPIDER COOKIES

Steps:

• In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely., For icing, in a large heavy saucepan, combine water and corn syrup; bring just to a boil over medium heat. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth., In a small microwave-safe bowl, melt chocolate. Stir in 1 cup of icing and 1 tablespoon warm water until smooth. (Icings will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin if necessary.), Spoon chocolate icing over half of each cookie; spread evenly. Spoon vanilla icing over the remaining half of cookies; spread evenly. Let stand until set., Cut a small hole in the corner of a pastry or plastic bag; insert #2 round pastry tip. Fill the bag with remaining vanilla icing; pipe a spider web onto the chocolate half of each cookie., Using another bag, pipe spiders onto cookies with remaining chocolate icing. Let stand until set. Store in an airtight container.

SPOOKY SPIDER COOKIES

Steps:

• For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
• With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.