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Crispy Halloween Sugar Cookies: Easy Spiderweb Recipe

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These crispy Halloween sugar cookies feature a buttery, snap-textured dough and are decorated with intricate royal icing spiderwebs. Perfect for parties, bake sales, or spooky season treats.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 ½ cups (420g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 3–4 cups (360-480g) powdered sugar (confectioners’ sugar), sifted
  • 3 tablespoons meringue powder
  • ¼ cup (60ml) warm water
  • Black gel-based food coloring

Instructions

  1. Cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy (3-4 minutes with mixer, 5-7 minutes by hand).
  2. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, cream of tartar, and salt.
  4. Gradually add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
  5. Divide dough into two balls, flatten slightly, wrap in plastic, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll dough to ¼ inch thickness on a floured surface and cut into shapes.
  8. Bake for 10-12 minutes until edges are lightly golden but centers look pale.
  9. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Beat meringue powder and warm water on high speed for 5 minutes until stiff peaks form.
  11. Gradually add powdered sugar and beat on low, then high for 5 minutes until thick and glossy.
  12. Divide icing and mix in black food coloring.
  13. Pipe a dot in the center of each cookie, then pipe concentric circles with gaps.
  14. Drag a toothpick from the center outward through the gaps to create the spiderweb effect.
  15. Let icing dry completely for 2-4 hours before handling or storing.

Notes

Ensure butter is softened but not melted to prevent spreading. Chill dough for at least 1 hour for crisp texture. Royal icing must be completely dry before stacking. Store in an airtight container at room temperature; do not refrigerate.

Nutrition

Keywords: Halloween cookies, sugar cookies, spiderweb cookies, royal icing, crispy cookies, holiday baking, easy dessert

Find it online: https://twirltaste.com/crispy-halloween-sugar-cookies-easy-spiderweb-recipe/