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Spider Web Sugar Cookies

Makes about 24 cookies
Time 3 hr
Create these perfectly creepy cookies for Halloween with a simple decorative icing trick. Melted chocolate makes the spider webs and complements the sweet whole wheat cookies. Watch our how-to video.
Special Diets:
Ingredients
  • Cookies
  • 2 cups whole wheat pastry flour plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • Icing
  • 1/2 cup semisweet chocolate chips
  • 2 cups powdered sugar
  • 2 tablespoons plus 2 teaspoons reduced-fat (2%) milk
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 1/2 teaspoon pure vanilla extract
Method

To make the cookies, in a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, using an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well blended. Add flour mixture and beat on low speed just until combined. Divide dough in half and shape into 2 disks. Wrap in parchment or waxed paper and refrigerate until firm, at least 1 hour or overnight.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Working with one disk of dough at a time on a floured surface, roll out dough 1/4-inch thick and cut out cookies with a floured 3-inch round cookie cutter. Transfer to the prepared baking sheets, spacing them 1 inch apart. Repeat with remaining dough.

Bake until cookies are just golden around the edges, 10 to 12 minutes. Transfer cookies to a wire rack and let cool completely.   

To make the icing, melt chocolate chips in a microwave or a double boiler and let cool slightly. Transfer to a piping bag or a resealable plastic bag and set aside.   

In a medium bowl, whisk together powdered sugar, milk, corn syrup and vanilla until smooth (mixture will be quite thick but pourable). Transfer sugar icing to a separate piping bag or a resealable plastic bag. Cut open tip of piping bag about 1/4 inch wide. Working with 2 cookies at a time, pipe a circle of sugar icing and fill in with more icing, leaving a 1/2-inch border around edge of cookie (spread until smooth with an offset spatula if needed). Cut open tip of melted chocolate piping bag about 1/8 inch wide. Starting in center of cookie, pipe a spiral moving out toward edge of cookie. Use a toothpick to drag icing from center out toward edge to create a spider web. Let sit on the wire racks or baking sheet until icing is set.   

Cookies will keep in an airtight container at room temperature for up to 3 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Cookies
  • 2 cups whole wheat pastry flour plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • Icing
  • 1/2 cup semisweet chocolate chips
  • 2 cups powdered sugar
  • 2 tablespoons plus 2 teaspoons reduced-fat (2%) milk
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 1/2 teaspoon pure vanilla extract