📝 About This Recipe
These enchanting cookies combine a buttery, melt-in-your-mouth sugar cookie base with a hint of warm vanilla and almond. The stark contrast between the deep cocoa-infused royal icing and the crisp white webbing creates a visual masterpiece that is as delicious as it is spooky. Perfect for Halloween soirées, these treats utilize a simple 'wet-on-wet' icing technique to achieve a professional, bakery-style finish that will leave your guests spellbound.
🥗 Ingredients
The Cookie Base
- 1 cup Unsalted butter (softened to room temperature)
- 1 cup Granulated sugar
- 1 Large egg (at room temperature)
- 1.5 teaspoons Pure vanilla extract
- 1/2 teaspoon Almond extract (adds a professional flavor depth)
- 3 cups All-purpose flour (leveled)
- 3/4 teaspoon Baking powder
- 1/2 teaspoon Salt
Royal Icing & Decoration
- 4 cups Confectioners' sugar (sifted)
- 3 tablespoons Meringue powder (essential for stability)
- 6-8 tablespoons Warm water (added gradually)
- 1/2 teaspoon Black gel food coloring (use high-quality gel for deep color)
- 1/4 teaspoon White gel food coloring (optional, for a brighter white)
👨🍳 Instructions
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1
In a large bowl or stand mixer, cream together the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color (about 3 minutes).
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2
Add the egg, vanilla extract, and almond extract. Beat until fully incorporated, scraping down the sides of the bowl as necessary.
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3
In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together.
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4
Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This prevents the cookies from spreading and ensures a sharp edge.
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5
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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6
On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Use a 3-inch round cookie cutter to cut out circles and place them 2 inches apart on the prepared baking sheets.
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7
Bake for 10-12 minutes, or until the edges are just barely set and very lightly golden. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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8
Prepare the royal icing: Whisk the confectioners' sugar and meringue powder. Add 6 tablespoons of water and beat on high speed until stiff peaks form. Divide the icing into two bowls.
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9
Tint one bowl of icing with black gel coloring. Thin both the black and white icings by adding water drop-by-drop until they reach 'flood consistency' (the icing should disappear back into itself within 10-12 seconds when drizzled).
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10
Transfer the icings to piping bags fitted with small round tips (or snip a tiny corner off the bag).
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11
Pipe a black circle around the edge of a cookie, then fill in the center with black icing. Use a toothpick to smooth it out to the edges.
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12
While the black icing is still wet, pipe three or four concentric circles of white icing over the black base, starting from the center and moving outward.
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13
Immediately take a clean toothpick and place the tip in the center of the cookie. Drag the toothpick outward toward the edge. Repeat this 6-8 times around the cookie to create the web effect.
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14
Let the cookies sit undisturbed for at least 4-6 hours (or overnight) until the icing is completely hard and matte.
💡 Chef's Tips
Always use gel food coloring rather than liquid to ensure the icing consistency isn't ruined and the colors remain vibrant. If your dough gets too soft while rolling, pop it back in the freezer for 5 minutes to firm up the butter. Keep a damp cloth over your icing bowls when not in use to prevent a crust from forming. For the cleanest web lines, wipe your toothpick clean after every single 'drag' through the icing. If you don't have meringue powder, you can use pasteurized egg whites, but meringue powder is much safer and more shelf-stable.
🍽️ Serving Suggestions
Serve on a dark slate platter or a silver tray lined with faux spider silk for a dramatic effect. Pair with a 'Poison Apple' cider or a dark, spiced hot chocolate. Place a single plastic spider ring on the edge of the serving plate to enhance the theme. These make excellent party favors when individually wrapped in clear cellophane bags with a purple ribbon.