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Perfect Spiderweb Halloween Sugar Cookies

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These easy spiderweb sugar cookies deliver a spooky-chic look with a simple chocolate glaze and toothpick technique. Perfect for Halloween parties, they require minimal effort and basic pantry ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) coconut oil or vegetable oil
  • Optional: ½ teaspoon black gel food coloring

Instructions

  1. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy—about 2 to 3 minutes. Scrape down the sides of the bowl once during mixing. Add the egg and vanilla extract, then beat for another minute until fully combined.
  2. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  3. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes, or up to 2 days.
  4. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll the chilled dough out to about ¼-inch thickness. Use a 3-inch round cutter to cut out cookies, re-rolling the scraps once. Place the cookies about 2 inches apart on the prepared baking sheets.
  5. Bake for 8 to 10 minutes, or until the edges are just barely golden. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring well after each, until the chocolate is fully melted and smooth. If using black gel food coloring, stir it in now.
  7. Take a completely cooled cookie and spoon about 1 teaspoon of the chocolate glaze into the center. Use the back of the spoon to gently spread it outward in a circular motion, leaving about a ½-inch border of plain cookie around the edge.
  8. While the glaze is still wet, dip a toothpick into the center of the chocolate circle. Drag the toothpick outward toward the edge of the cookie in a straight line. Repeat to create 6 to 8 spokes radiating from the center. Then, without cleaning the toothpick, drag it through the glaze in a circular motion around the center, connecting the spokes. Let the cookies sit at room temperature for about 20 minutes until the glaze is fully set.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Work in small batches when decorating—only glaze 2-3 cookies at a time. If the glaze thickens, microwave for 5 seconds. For a dairy-free version, use vegan butter and coconut oil. For gluten-free, use a 1-to-1 gluten-free baking blend.

Nutrition

Keywords: Halloween cookies, spiderweb cookies, sugar cookies, easy Halloween dessert, chocolate glaze cookies

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