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® Tips
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
- For Icing:
- 4 cups confectioner’s sugar
- 4 tablespoons cold water
- 4 teaspoons corn syrup
- 1 teaspoon vanilla extract
- Black food coloring
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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