Spiderweb Cookies Recipes

JUMBO SPIDERWEB COOKIES

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.

PUMPKIN SUGAR COOKIES

Steps:

• Preheat oven to 350°F. Whisk flour, cinnamon, ginger, nutmeg, baking soda, salt, and cloves in a large bowl.
• Using an electric mixer, beat the butter, granulated and brown sugars together until smooth. Add the pumpkin and beat to combine. Add egg yolks and vanilla and beat until light and fluffy, about 2 minutes.
• Reduce mixer speed to low and gradually add flour mixture and mix until evenly incorporated. Shape into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour.
• On a floured surface, roll the dough to a ¼-inch thick. Using a pumpkin-shaped cookie cutter, cut into shapes and transfer to a parchment lined baking sheet, spacing them 1½ inches apart. Freeze until firm, about 15 minutes.
• Bake until just beginning to brown at the edges, 10 to 12 minutes. Let cool slightly on baking sheets, then transfer to wire racks to cool completely.
• Using an electric mixer, beat egg whites and confectioners sugar on low speed until smooth and shiny. Divide icing into 2 or three bowls and tint with green or orange food coloring as desired. Transfer icing into a piping bag or a resealable plastic bag (snip the corner just before decorating). Decorate cookies as desired.

SPIDER WEB COOKIES

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.

HALLOWEEN SPIDERWEB COOKIES

Steps:

• Make thin icing: In large bowl, stir together 1 batch icing and 2 tablespoons water. Fit 1 pastry bag with #3-size tip and fill with thin icing.
• Color thicker icing: Divide second batch icing between 2 medium bowls. To icing in 1 bowl, gradually mix in black food coloring until icing is black. Fit second pastry bag with second #3-size tip and fill with black icing.
• Fit third pastry bag with #1-size tip and fill with remaining (thicker) white icing.
• Pipe border: Using pastry bag with #1 tip and thicker white icing, pipe around outer edge of 1 cookie. Repeat with remaining cookies and let set 2 minutes.
• "Flood" to fill center: Using pastry bag with #3 tip and thinner white icing, squirt pool of icing into center of 1 cookie, then spread to edge with small offset spatula. Repeat with second cookie, giving first time to set.
• Pipe circles: Returning to first cookie, using pastry bag with black icing, pipe concentric circles over white icing, beginning in center and ending almost at edge. Repeat with second cookie, giving first time to set.
• Form spiderweb pattern: Returning to first cookie, position tip of toothpick in center and drag through icing out to edge. Wipe tip and repeat 7 more times to make 8 evenly spaced, radiating lines like spokes of wheel.
• Next, position tip at edge, halfway between 2 lines, and drag inward to center to create another line. Wipe tip and repeat 7 more times to make 8 more lines between first 8.
• Repeat process with second iced cookie. Repeat with remaining cookies, working in batches of 2 to allow icing to partially set, but not harden, between steps. Let cookies dry, uncovered, at room temperature 10 hours or overnight. (Once dry, cookies will keep, layered between sheets of wax paper or parchment, in airtight container at room temperature 1 week.)

SPIDERWEB FLORENTINES

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.

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.

SPIDERWEB SUGAR COOKIES

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.

SPIDER WEB SUGAR COOKIES RECIPE

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.