JUMBO SPIDERWEB COOKIES
Jumbo Spiderweb Cookies are a fun, plus quick and easy, Halloween treat for kids. They're big enough to share and made with the all-time BEST chocolate chip cookies recipe.
Provided by The Gracious Wife
Time 30m
Number Of Ingredients 6
Steps:
- Follow directions to prepare cookie dough HERE.
- When cookie dough is ready, form into a large ball and cut into 4 equal sections.
- Line each 8-inch cake pan with foil or parchment paper and lightly grease.
- Press cookie dough into each of the pans. Sprinkle extra chocolate chips on top, if desired. Press in gently.
- Bake in a 350° oven for 13-15 minutes, until lightly brown on the edges and set in the middle.
- Remove from oven and allow to cool.
- Once your cookies have cooled, draw 4 criss-crossing lines with the white icing like a star onto the cookie.
- Now draw on four scalloped circles connecting the lines, again with the white icing.
- Add one black chocolate wafer. You can attach it onto the still-wet web or use additional icing to attach it. Draw 6-8 black legs on with the black gel icing
- Dab a small amount of black gel icing onto the back of the candy eyes and carefully press onto the black wafer.
SPIDER WEB COOKIES
Bring a bit of elegance to the Halloween table with these spider web cookies. They're equal parts spooky and striking, making them the ideal choice for a sophisticated Halloween soirée.While these cookies may look fancy, they're truly so easy to make. All it takes is two icing colors and a toothpick to create the webbed effect. These cookies are so easy to execute that you can commission the kids to help out, too. It'll make a wonderful family activity (and maybe even distract the kids for long enough to keep them from jumping out of their seats). You can also get creative with the colors, perhaps switching out the black web for a ghoulish green or a mystical purple.We love the simplistic, modern design of these cookies, but if you want to amp up the spook factor, you can pipe a spider onto the web as well.
Provided by Zoe Denenberg
Categories Cookies
Time 1h
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Make Easy Sugar Cookies, cut into 4-inch circles. Make Royal Icing.
- Separate Royal Icing into 2 small bowls. Leave one bowl of icing white; use black food coloring to dye icing in second bowl black. Load half of the piping-consistency white icing and all of the black icing into respective piping bags, both outfitted with small round tips (#2). Mix additional tablespoons of water into remaining half-bowl of white icing gradually, until it reaches a flooding consistency. Load flooding-consistency white icing into piping bag (no need to fit the bag with a metal tip; simply snip the tip of the piping bag to create a small opening, approx. 1/8 inch).
- Outline perimeter of cookies with white piping-consistency icing. Let set for 1-2 minutes.
- Flood cookies with white piping-consistency icing. Do not let dry; immediately use black icing to pipe three concentric circles radiating out from the center of the cookie. Use a toothpick to drag 8 lines out from the center of the cookie, creating a webbed effect. Let dry for 1-2 hours.
HALLOWEEN SPIDERWEB COOKIES
Categories Cookies Dessert Bake Kid-Friendly Halloween Small Plates
Yield Makes 2 to 3 dozen cookies
Number Of Ingredients 5
Steps:
- Make thin icing: In large bowl, stir together 1 batch icing and 2 tablespoons water. Fit 1 pastry bag with #3-size tip and fill with thin icing.
- Color thicker icing: Divide second batch icing between 2 medium bowls. To icing in 1 bowl, gradually mix in black food coloring until icing is black. Fit second pastry bag with second #3-size tip and fill with black icing.
- Fit third pastry bag with #1-size tip and fill with remaining (thicker) white icing.
- Pipe border: Using pastry bag with #1 tip and thicker white icing, pipe around outer edge of 1 cookie. Repeat with remaining cookies and let set 2 minutes.
- "Flood" to fill center: Using pastry bag with #3 tip and thinner white icing, squirt pool of icing into center of 1 cookie, then spread to edge with small offset spatula. Repeat with second cookie, giving first time to set.
- Pipe circles: Returning to first cookie, using pastry bag with black icing, pipe concentric circles over white icing, beginning in center and ending almost at edge. Repeat with second cookie, giving first time to set.
- Form spiderweb pattern: Returning to first cookie, position tip of toothpick in center and drag through icing out to edge. Wipe tip and repeat 7 more times to make 8 evenly spaced, radiating lines like spokes of wheel.
- Next, position tip at edge, halfway between 2 lines, and drag inward to center to create another line. Wipe tip and repeat 7 more times to make 8 more lines between first 8.
- Repeat process with second iced cookie. Repeat with remaining cookies, working in batches of 2 to allow icing to partially set, but not harden, between steps. Let cookies dry, uncovered, at room temperature 10 hours or overnight. (Once dry, cookies will keep, layered between sheets of wax paper or parchment, in airtight container at room temperature 1 week.)
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