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Chocolate Spider Web Sugar Cookies

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These chocolate spider web sugar cookies are a quick and easy Halloween treat that looks impressive but comes together in under an hour. With a soft, rich chocolate cookie base and a simple vanilla glaze spider web design, they’re perfect for last-minute parties and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract (optional)
  • Black gel icing

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy — about 3 minutes with a hand mixer on medium speed.
  3. Add the egg and vanilla extract. Beat on medium speed until fully incorporated, about 30 seconds.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft but not sticky.
  6. Use a cookie scoop to portion the dough into 1.5-tablespoon balls. Roll each ball between your palms until smooth, then place them on the prepared baking sheets about 2 inches apart.
  7. Bake for 9-11 minutes, rotating the pans halfway through. The cookies should look set around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cookies cool, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. The icing should be thick but pourable — add the third tablespoon of milk if needed.
  9. Once the cookies are completely cool, spoon a small amount of white icing onto the center of each cookie. Use the back of the spoon to spread it gently toward the edges, leaving a small border of chocolate visible.
  10. Let the white icing sit for 2-3 minutes. Using your black gel icing, pipe a small circle in the center of the white icing. Then pipe 3-4 concentric circles around it, spaced about ½ inch apart. Working quickly, drag a toothpick from the center circle outward through all the rings, like spokes on a wheel. Repeat this 6-8 times around the cookie.
  11. Allow the cookies to sit at room temperature for about 20 minutes, or until the icing is firm to the touch.

Notes

For best results, work in batches of 3-4 cookies at a time when adding the spider web design to ensure the white icing is still tacky. If the white icing sets too much, the toothpick won’t drag cleanly. You can freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, spider web cookies, chocolate sugar cookies, easy Halloween recipe, last-minute Halloween treat

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