JUMBO SPIDERWEB COOKIES
Jumbo Spiderweb Cookies are a fun, plus quick and easy, Halloween treat for kids. They're big enough to share and made with the all-time BEST chocolate chip cookies recipe.
Provided by The Gracious Wife
Time 30m
Number Of Ingredients 6
Steps:
- Follow directions to prepare cookie dough HERE.
- When cookie dough is ready, form into a large ball and cut into 4 equal sections.
- Line each 8-inch cake pan with foil or parchment paper and lightly grease.
- Press cookie dough into each of the pans. Sprinkle extra chocolate chips on top, if desired. Press in gently.
- Bake in a 350° oven for 13-15 minutes, until lightly brown on the edges and set in the middle.
- Remove from oven and allow to cool.
- Once your cookies have cooled, draw 4 criss-crossing lines with the white icing like a star onto the cookie.
- Now draw on four scalloped circles connecting the lines, again with the white icing.
- Add one black chocolate wafer. You can attach it onto the still-wet web or use additional icing to attach it. Draw 6-8 black legs on with the black gel icing
- Dab a small amount of black gel icing onto the back of the candy eyes and carefully press onto the black wafer.
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.
SPIDERWEB SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown.
- To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing.
- To make the spiderwebs, spread white royal icing smoothly over the surface. Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward. Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design.
- With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.
OREO SPIDER WEB COOKIE PIZZA
Calling ghouls and goblins of all ages! This 'spooktacular' dessert features an OREO Cookie crust topped with a creamy combination of chocolate pudding and whipped topping. A chocolate spider web and a few cookie spiders add the perfect finishing touch.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 4h45m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 4 minutes; cool.
- Meanwhile, microwave semi-sweet chocolate and 1/2 cup whipped topping in microwaveable bowl on high 30 to 40 seconds or until chocolate is completely melted and mixture is well blended, stirring after 30 seconds. Cool slightly.
- Beat pudding mix and milk in medium bowl with whisk 2 minutes (pudding will be thick). Stir in remaining whipped topping; spread onto crust to within 1/2 inch of edge.
- Spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. Use to drizzle chocolate mixture in spiral motion over pizza. Gently drag toothpick through lines to resemble spider's web. Refrigerate 1 hour.
- Meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
- Place decorated cookies on pizza just before serving. Garnish with sprinkles.
SPIDER OREO COOKIES
Enjoy Spider Oreo Cookies for a fun and festive no bake Halloween treat. Kids will love these oreo spider cookies and they are super easy to make!
Provided by Desserts on a Dime
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Untwist each Oreo.
- Cut the black licorice into approximately 2 inch pieces. You will need 8 per Oreo (96 total).
- Place 4 pieces of the licorice on each side of the cookie with the majority of the filling on the Oreo cookie. Put some of the white icing on the bottom of the opposite cookie to help hold it back on top.
- Place the cookies back together.
- Use the icing to put the candy eyes on the Oreos to create the face of the spider.
- Enjoy!
Nutrition Facts : Calories 96 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SPIDER WEB COOKIE RECIPE
Pretzel Spider Cookies are a perfectly festive Halloween treat! Even the kids can help with this one, and they're always a hit!
Provided by Creative Team
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Melt the almond bark according to package directions. Spoon into a plastic sandwich bag and let sit for one minute.
- Meanwhile, set pretzels out onto wax or parchment paper into a radial formation (this is the base of your spider web).
- Make a small snip in one corner of the sandwich bag containing the melted almond bark. Drizzle enough almond bark on the center of the spider web to give it stability. Let dry.
- Once the pretzels are stable, create a spider web pattern by drizzling the melted almond bark around the pretzels in a circular motion.
- Squeeze a small amount of almond bark wherever you would like your spider to sit on the web, and place the candy spider on top. Let it set. Placing the spider in the center will add more stability to your pretzel web, but feel free to place them anywhere! If using decorating gel or chocolate, squeeze a blob into the middle, then use a toothpick to pull the legs out.
- Remove from wax paper carefully, and enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 124 kcal, Carbohydrate 17 g, Protein 1 g, Fat 6 g, SaturatedFat 5 g, Sodium 59 mg, Fiber 1 g, Sugar 14 g
SPIDER WEB COOKIES
Bring a bit of elegance to the Halloween table with these spider web cookies. They're equal parts spooky and striking, making them the ideal choice for a sophisticated Halloween soirée.While these cookies may look fancy, they're truly so easy to make. All it takes is two icing colors and a toothpick to create the webbed effect. These cookies are so easy to execute that you can commission the kids to help out, too. It'll make a wonderful family activity (and maybe even distract the kids for long enough to keep them from jumping out of their seats). You can also get creative with the colors, perhaps switching out the black web for a ghoulish green or a mystical purple.We love the simplistic, modern design of these cookies, but if you want to amp up the spook factor, you can pipe a spider onto the web as well.
Provided by Zoe Denenberg
Categories Cookies
Time 1h
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Make Easy Sugar Cookies, cut into 4-inch circles. Make Royal Icing.
- Separate Royal Icing into 2 small bowls. Leave one bowl of icing white; use black food coloring to dye icing in second bowl black. Load half of the piping-consistency white icing and all of the black icing into respective piping bags, both outfitted with small round tips (#2). Mix additional tablespoons of water into remaining half-bowl of white icing gradually, until it reaches a flooding consistency. Load flooding-consistency white icing into piping bag (no need to fit the bag with a metal tip; simply snip the tip of the piping bag to create a small opening, approx. 1/8 inch).
- Outline perimeter of cookies with white piping-consistency icing. Let set for 1-2 minutes.
- Flood cookies with white piping-consistency icing. Do not let dry; immediately use black icing to pipe three concentric circles radiating out from the center of the cookie. Use a toothpick to drag 8 lines out from the center of the cookie, creating a webbed effect. Let dry for 1-2 hours.
SPIDER WEB SUGAR COOKIES RECIPE
Your kids will have so much fun helping make these cute spider web sugar cookies. They will be a hit at your Halloween party.
Provided by Momma Cyd
Categories Dessert
Time 34m
Number Of Ingredients 18
Steps:
- Mix margarine, eggs, and sugar until well blended.
- Add baking powder, vanilla, baking soda, salt, and sour cream and stir well.
- Add flour and gently combine. If it's too sticky, add just a little more flour and refrigerate for about 30 minutes.
- Roll out dough on a floured surface and cut with a circle cookie cutter (I used a 3 1/4 in diameter circle cookie cutter).
- Bake at 350 degrees for about 9 minutes (you do not want to overcook them).
- Combine all ingredients and mix well. If it is too thin, add more powdered sugar and if it is too thick, add a little more milk.
- Set aside about 1/2- 3/4 cup of frosting and color it black for the web.
- Color the remaining frosting orange.
- Frost each cookie and then pipe the black frosting as shown in the picture below.
- Then drag a toothpick from the center to the outside edge.
- Decorate each cookie with a web.
- Cut each malted milk ball in half. I tried to cut it a little off center so that one half was a little larger than the other half. The smaller half will be the spider head and the larger half of the malted milk ball will be the spider body.
- Soften the starburst in the microwave for about 5 seconds. Break off tiny pieces and roll into the eyes.
- Stick onto the head with a little bit of icing.
- Place the two halves of the milk ball into the center of the cookie.
- Then pipe on the legs with black frosting. You can add a tiny dot of black frosting to the red eyes if desired.
Nutrition Facts : Calories 206 kcal, Carbohydrate 28 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 31 mg, Sodium 149 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
SPIDERWEB FLORENTINES
Florentines may look as lacy and delicate as a spider web, but they're very simple to prepare. The heat of the oven does most of the work, transforming mounds of the easy-to-make dough into thin, crisp, nutty cookies. Just add a fanciful drizzle of chocolate and they'll disappear before you can say, "Boo!"
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h5m
Yield Makes 22 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Pulse together pecans and oats in a food processor until finely ground. Melt butter in a small saucepan. Add sugars and honey and cook over medium heat, stirring, until sugars are melted and mixture is simmering, about 3 minutes. Remove from heat and stir in pecan mixture, flour, salt, and cinnamon. Transfer to a bowl and refrigerate until firm, about 30 minutes.
- Mound 2 teaspoonfuls of dough, one on top of the other, to form each cookie; place 2 to 3 inches apart on parchment-lined baking sheets. Flatten stacked mounds to 1 3/4 inches in diameter. Bake until cookies spread and are golden throughout, about 10 minutes. Let cool completely. Repeat with remaining dough.
- Place chocolate in a bowl set over a saucepan of simmering water. Stir until melted; remove from heat. Pour chocolate into a parchment cone or resealable plastic bag; snip off a tiny corner. Pipe chocolate onto each cookie in a spiral, working out from center. Pipe lines from outside in and back again, all the way around. Let set at room temperature or in refrigerator before serving.
BAT AND COBWEB COOKIES
Just as setting out milk and cookies will appease a jolly elf, these gingerbread critters are sure to tame ornery beasts. Lemony royal icing cloaks the cookies with spider web and bat disguises. Use extra icing to give the bats staring eyes and to make chubby spiders.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Sift flour, baking soda, and baking powder together into a large bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until fluffy. Beat in ginger, cinnamon, cloves and salt. Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.
- Divide dough into 3 equal pieces, and flatten into disks. Wrap each in plastic wrap. Refrigerate 1 hour.
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Transfer dough to a parchment-lined baking sheet, refrigerate until firm, about 30 minutes. Use bat and cobweb cookie cutters to create shapes. Transfer to baking sheets, and refrigerate 15 minutes. Repeat with remaining disks.
- Bake cookies until crisp but not darkened, rotating sheets halfway through, 8 to 10 minutes. Transfer sheets to wire racks, let cookies cool completely before decorating with Royal Icing.
- Using desired base color (black for bats, white for cobwebs) and a pastry bag fitted with a very small plain round tip (such as #3), pipe icing on each cookie to form an outline. Fill in with more icing, and smooth with an offset spatula. Embellish before icing dries.
- Bats: Using colored icing, pipe three lines in an arc on the still-wet icing base. For each wing: Drag a wooden skewer across the width in alternating directions. Add eyes after icing has dried.
- Cobwebs: Pipe a spiral of black icing on the still-wet icing base. Pipe decorative dots on points of cookie. Using a wooden skewer, draw lines from the center outward, connecting the center of the web and the decorative dots. Add spiders to webs after icing has dried.
SPIDER WEB COOKIE PIZZA
Top this spider web cookie pizza with fruit and melted chocolate-it's perfect for a Halloween buffet! There's nothing scary about Spider Web Cookie Pizza, but it is definitely delicious.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 4 min.; cool.
- Meanwhile, microwave semi-sweet chocolate and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 30 to 40 sec. or until chocolate is completely melted and mixture is well blended, stirring after 30 sec. Cool slightly.
- Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in remaining COOL WHIP; spread onto crust to within 1/2 inch of edge.
- Spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. Use to drizzle chocolate mixture in spiral motion over pizza. Gently drag toothpick through lines to resemble spider's web. Refrigerate 1 hour.
- Meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
- Place decorated cookies on pizza just before serving. Garnish with sprinkles.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.6789 g, Sugar 0 g, Protein 1 g
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- Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening or spray with cooking spray. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread cream cheese mixture over crust.
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- In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder, vanilla, and water.
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