Halloween Spider Web Cookies

Halloween Spider Web Cookies

Halloween Spider Web Cookies

Mooshu Trainers

Halloween Spider Web Cookies

The holidays are a wonderful time to get in the kitchen and make some memories baking with your kids. This is a super easy cookie to design from toddlers on up. I promise this has been tested with several eager little bakers. These make great Halloween gifts when wrapped in cellophane and tied with a raffia bow.
Follow these easy steps and your children will remember this fun time together as well as devour these yummy cookies.
Host a cookie decorating party for the holidays. Ask the children to come dressed up in their favorite costume and have a little photo booth ready for little cookie decorating breaks.
Mooshu Trainers have the sweetest Mary Janes to compliment any costume your little one has. Here are a couple of ideas to get you excited for dress up time! The best part for us parents is that costumes are in fashion every day of the week with our little tots.


Sugar Cookies (homemade or slice and bake) If you do use slice and bake, make sure to freeze your cut out spider webs for at least 15 minutes so they don’t lose their shape
Royal Icing Recipe (see below)
piping bags/tips (purchase at grocery store or craft store)
little bowls and spoons for runny icing for kids to use
black and pink food coloring

Directions for icing cookies:


1. Pipe a border with stiff consistency icing.

2. Fill in the cookie with runny consistency icing.

3. Next you will want to pipe 4-5 circles onto your cookie with a consistency of icing that is between stiff and runny while your icing is still wet.

4. Finally, while the icing is still wet, take a toothpick and start in the middle and drag out to each point to get the spider web effect.


How easy was that? You can either add a spider with stiff consistency icing or use fondant.

Royal Icing Recipe:

5 TBL of meringue powder
4 cups of powdered sugar
½ cup of water
1 TBL almond extract
Mix sugar and meringue powder with a little bit of water in a stand mixer on low. Add water little by little to achieve the desired consistency.
Use thick icing for piping borders and thinner icing for flooding.
Add almond extract.
Keep icing covered when not using to keep it from drying out.

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