Best 2 Cobweb Cookies Recipes
Embark on a delightful baking adventure with our exquisite selection of cobweb cookies, a true testament to the artistry and creativity of culinary craftsmanship. These cookies, also known as spider web cookies, are a feast for the eyes and a treat for the taste buds. Discover the classic Vanilla Cobweb Cookies, a harmonious blend of buttery shortbread and delicate vanilla, or indulge in the decadent Chocolate Cobweb Cookies, where rich chocolate dough intertwines with a web of white chocolate. For a touch of elegance, the Raspberry Swirl Cobweb Cookies offer a vibrant burst of raspberry flavor, while the Pumpkin Cobweb Cookies capture the essence of fall with warm spices and a hint of pumpkin. Each recipe is meticulously detailed, guiding you through the process of creating these intricate cookies, from mixing and chilling the dough to weaving the intricate cobweb patterns. Let your creativity soar as you transform simple ingredients into edible masterpieces.
Here are our top 2 tried and tested recipes!
BAT AND COBWEB COOKIES
Just as setting out milk and cookies will appease a jolly elf, these gingerbread critters are sure to tame ornery beasts. Lemony royal icing cloaks the cookies with spider web and bat disguises. Use extra icing to give the bats staring eyes and to make chubby spiders.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Sift flour, baking soda, and baking powder together into a large bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until fluffy. Beat in ginger, cinnamon, cloves and salt. Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.
- Divide dough into 3 equal pieces, and flatten into disks. Wrap each in plastic wrap. Refrigerate 1 hour.
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Transfer dough to a parchment-lined baking sheet, refrigerate until firm, about 30 minutes. Use bat and cobweb cookie cutters to create shapes. Transfer to baking sheets, and refrigerate 15 minutes. Repeat with remaining disks.
- Bake cookies until crisp but not darkened, rotating sheets halfway through, 8 to 10 minutes. Transfer sheets to wire racks, let cookies cool completely before decorating with Royal Icing.
- Using desired base color (black for bats, white for cobwebs) and a pastry bag fitted with a very small plain round tip (such as #3), pipe icing on each cookie to form an outline. Fill in with more icing, and smooth with an offset spatula. Embellish before icing dries.
- Bats: Using colored icing, pipe three lines in an arc on the still-wet icing base. For each wing: Drag a wooden skewer across the width in alternating directions. Add eyes after icing has dried.
- Cobwebs: Pipe a spiral of black icing on the still-wet icing base. Pipe decorative dots on points of cookie. Using a wooden skewer, draw lines from the center outward, connecting the center of the web and the decorative dots. Add spiders to webs after icing has dried.
COBWEB COOKIES
It's frightening how simple it is to create these creepy Halloween cookies right on your stove top!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Beat all ingredients except powdered sugar in medium bowl with electric mixer on medium speed until smooth. Pour batter into plastic squeeze bottle with narrow opening. Heat 8-inch skillet over medium heat until hot; grease lightly.
- Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a star shape. To form cobweb, squeeze thin streams of batter to connect lines.
- Cook 30 to 60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown; remove from skillet. Cool on wire rack.
- Heat oven to 325°F. Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp (cookies will become crisp as they cool). Remove from cookie sheet; cool. Sprinkle with powdered sugar. Store cookies in container with loose-fitting cover.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
Tips:
- For the best results, use cold butter. This will help the cookies hold their shape while baking.
- Cream the butter and sugar together until light and fluffy. This will help the cookies be chewy and flavorful.
- Gradually add the eggs, one at a time, beating well after each addition. This will help prevent the cookies from becoming tough.
- Stir in the flour, baking powder, and salt until just combined. Do not overmix, as this can make the cookies tough.
- Wrap the dough in plastic wrap and chill for at least 30 minutes. This will help the dough firm up and make it easier to work with.
- Preheat the oven to 350°F (175°C) before baking the cookies.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Cobweb cookies are a delicious and festive treat that are perfect for Halloween parties or gatherings. They are easy to make and can be decorated in a variety of ways. With their chewy texture and sweet flavor, cobweb cookies are sure to be a hit with everyone who tries them.
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