NO BAKE SPIDER COOKIES
Get in the Halloween mood without baking a thing! You can decorate store bought cookies to make these simple and ghoulishly fun raisin spider cookies.
Provided by Laura Bashar | Family Spice
Categories Dessert: Cookies
Time 1h30m
Number Of Ingredients 7
Steps:
- Add 1 cup powdered sugar into a small bowl with black food coloring.
- Add 1 cup powdered sugar into a second small bowl with purple food coloring (red and blue).
- Slowly add up to 2 teaspoon water into each bowl and stir with a fork or whisk until icing is smooth, but thick. You want it pourable, but not runny.
- In a third bowl add 1 1/2 cups powdered sugar and slowly add 2 to 2 1/2 teaspoon water.
- Stir with a fork or whisk until icing is smooth, but thick. You want it pourable, but not runny.
- Pour each icing into its own resealable bag and squeeze icing into one corner. Snip a tiny piece of the corner of the bag off and place each bag in a glass, cut tip side down.
- Place 1 cookie on work surface.
- Start with the white icing and pipe an outline of a circle along the edge of the cookie. Once outline is done, fill in center with white icing.
- Use a toothpick or bamboo skewer to spread icing evenly.
- Start at the center of the cookie and pipe a swirl of purple or black for the web. Turn and spiral the icing outwards towards the edge of the cookie.
- Using a toothpick or bamboo skewer, place the tip at the center of the cookie and drag it out through the icing toward the edge of the cookie. Continue doing this throughout the cookie until your web is formed and complete.
- While the icing is wet, place 1 raisin, for the spider's body anywhere on the cookie.
- Place 4 chocolate jimmies on one side of the raisin for the spider's legs and 4 more on the other side.
- Using white icing, add two tiny dots for eyes and let cookie dry.
- Continue icing the other cookies.
- Allow icing to cool completely before handling, about 1 hour.
Nutrition Facts : Calories 371 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cookie, Sodium 111 grams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SPIDER COOKIES
These old-fashioned cookies are known by several names, including "Spider Cookies". Easy, no-bake confections.
Provided by My Island Bistro Kitchen
Categories Snack
Number Of Ingredients 8
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.
NO BAKE SPIDER COOKIES
These cookies are perfect for Halloween parties.
Provided by BlessedBeyondCrazy.com
Categories Desserts
Number Of Ingredients 9
Steps:
- Cut licorice ropes into about 2-inch sections.
- In a saucepan add the sugar, cocoa, butter, and milk. Stir constantly and melt together over medium heat until it is to a full boil.
- Let the mixture boil for 1 minute then remove from heat.
- Quickly add the peanut butter, vanilla, and oats. Stir to combine.
- Drop by spoonful onto waxed paper. Shove the licorice sections into the cookies--four on each side for the spider legs.
- After about 5 minutes use fingers to shape cookies into perfect circles. Add candy eyes to each spider.
- Let finish cooling for about 10 minutes.
NO BAKE CHOCOLATE HAYSTACK COOKIES
So good and easy to make! My siblings and I made huge batches of these cookies Sunday afternoons, and they were usually gone by Tuesday! The time for boiling the mixture is listed at 5 minutes, but if you cook it a little less, the cookies are chewier.
Provided by Shawnee TX
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, milk, butter, cocoa (I tend to go a little heavy on the cocoa) and salt.
- Heat to boiling, stirring frequently.
- When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
- Remove pan from heat and mix in vanilla, oats and coconut.
- Drop by spoonfuls onto wax paper.
- Work quickly!
- Let cool.
- Alternate/optional additions, add any one with coconut: 1/2-3/4 cup mini marshmallows or 1/2 cup walnuts.
NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
CUTE SPIDER COOKIES
A sugar cookie with a chocolate spider on top - so cute, it's scary!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 19 g, TransFat 0 g
SCARY PEANUT BUTTER SPIDER COOKIES
These scary spider cookies are entertaining for little ones and adults to make together. From pushing chocolate candies into warm cookies, to drawing spider legs with chocolate and making silly eyes, there's plenty of fun for everyone.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 24 cookies
Number Of Ingredients 11
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.
SPIDER COOKIES
A spooky spin on the classic black-and-white cookie, these treats will weave a tangled web of fun on the Halloween dessert table. A novice-friendly decorating technique makes these Halloween cookies easy to pull off, while a juicy 'black widow spider' made of raspberry gummies and black licorice sets a polished trap.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 1 dozen
Number Of Ingredients 12
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 (NO BAKE--FOR THE KIDS)
Make and share this Spider Cookies (No Bake--For the Kids) recipe from Food.com.
Provided by Mimi in Maine
Categories Dessert
Time 20m
Yield 25 cookies
Number Of Ingredients 3
Steps:
- Melt in a pan the two bags of bits.
- Add the chow mein noodles (large can).
- Stir and drop onto wax paper and put in refrigerator till hard.
Nutrition Facts : Calories 94.6, Fat 5.2, SaturatedFat 3.5, Sodium 27.9, Carbohydrate 11.5, Fiber 0.2, Sugar 9.4, Protein 0.6
HALLOWEEN PEANUT SPIDER COOKIES
These cute spider cookies are so easy. They'll be the star at your next Halloween party! -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 38m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set., In a microwave, melt chocolate chips and shortening; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.
Nutrition Facts : Calories 138 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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