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Halloween Black & White Cobweb Cookies

Halloween Black & White Cobweb Cookies

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 18 - 3 1/2-inch cookies
  • Course: Dessert

These cobweb cookies are a must for a spooky and scrumptious Halloween. They’re deceptively easy to make and will be sure to delight guests at your next goblin party!

Reynolds Kitchens tip

Reynolds®Cookie Baking Sheets are pre-cut to fit your cookie sheet and lie flat.

Ingredients

  • For cookies:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (1 stick) butter, softened
  • 1 cup granulated natural cane sugar
  • Freshly grated zest of 1 lemon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • Reynolds® Cookie Baking Sheets
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  • For Icing:
  • 4 cups confectioner’s sugar
  • 4 tablespoons cold water
  • 4 teaspoons corn syrup
  • 1 teaspoon vanilla extract
  • Black food coloring
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Directions

Step 1

Preheat the oven to 375 degrees F. Line three sheet pans with Reynolds® Cookie Baking Sheets.

Step 2

Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.

Step 3

Add the butter, sugar, and lemon zest to a deep mixer bowl. Beat on medium speed until light and creamy, 3 to 5 minutes. Add the eggs and vanilla. Beat until fluffy and well mixed, 1 to 2 minutes.

Step 4

Pour in the milk and the flour mixture. Starting with the mixer on low speed and gradually increasing the speed to medium-high, beat until the batter is just mixed and there are no visible traces of flour.

Step 5

Drop 2 tablespoons of batter, spaced 3 inches apart (6 should fit on each sheet) onto the prepared baking sheets.

Step 6

Bake for 15 minutes, until the edges are lightly golden. Let cookies rest on the pan for 2 minutes. Transfer baking sheet with cookies on it to a wire rack and cool completely.

Step 7

Make the icing: Add confectioner’s sugar to a medium bowl and whisk to remove any lumps. Pour in water, corn syrup and vanilla extract. Whisk, adding more water one drop at a time, until it forms a smooth but still somewhat thick icing.

Step 8

Divide the icing evenly into two bowls. Color 1 bowl with the black food coloring. Spoon the black icing into a pastry bag fitted with a small round tip (or use a disposable freezer bag with one corner snipped off).

Step 9

Place a dollop of white icing on the flat side of each cookie. Use an offset spatula or the back of a spoon to spread it to the edges.

Step 10

Starting at the center of the cookie, pipe a black spiral on top of the white icing using the pastry bag.

Step 11

Using the tip of a toothpick, draw a line from the center of the cookie to the edge. Repeat this all around the top of the cookies to create a spider web decoration.

Step 12

Leave the cookies for at least two hours, allowing the icing to set.

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