Description
These Halloween Spider Cookies are a fun and festive treat perfect for celebrating the spooky season. Soft, buttery cookies are decorated with Maltesers, melted dark chocolate legs, and white icing eyes to resemble creepy crawly spiders. Easy to make with straightforward ingredients, these cookies combine a tender texture with playful decorations that kids and adults alike will enjoy.
Ingredients
Scale
Cookie Dough
- 150g butter
- ½ cup brown sugar (100g)
- ½ cup white sugar (110g)
- 1 egg
- 1 tsp vanilla essence
- 2 cups plain flour (300g)
- ¼ tsp salt
- 1 tsp baking soda
- 2 Tbsp cornflour
Decorations
- 140g bag Maltesers
- 100g dark chocolate, melted
- 1 small tube white icing
Instructions
- Melt Butter: In a large glass bowl, melt the butter in the microwave for 30 to 50 seconds until liquid but not too hot.
- Mix Wet Ingredients: Whisk the melted butter, then add the brown sugar, white sugar, egg, and vanilla essence. Stir thoroughly until the mixture is smooth and free of lumps.
- Combine Dry Ingredients: Sift the plain flour, salt, baking soda, and cornflour over the wet ingredients. Fold gently until just combined into a soft but thick dough. If the dough feels too warm or soft, chill it in the fridge or freezer until firm enough to roll.
- Preheat Oven: Set the oven to 170°C (fan bake) to preheat while preparing the cookies.
- Shape Cookies: Roll the dough into balls about 2 tablespoons (30-40g) each and place them evenly spaced on a lined baking tray. Slightly press them down to flatten.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes until the edges turn golden but the centers remain soft.
- Decorate with Maltesers: While cookies are still warm, gently press two Maltesers onto each cookie to form the spider’s body.
- Cool Cookies: Remove the cookies from the baking tray after 10 minutes and transfer to a wire rack to cool completely.
- Make Spider Legs: Pour melted dark chocolate into a small ziplock bag and cut a tiny hole at one corner. Pipe four chocolate legs on each side of the Maltesers on each cookie.
- Add Eyes: Use white icing to pipe two dots for eyes above the Maltesers, and add small chocolate dots inside the white icing to create spooky eyeballs.
- Set Decorations: Allow the chocolate legs and eyes to harden completely before serving.
- Store: Keep cookies in an airtight container for up to 1 week to maintain freshness.
Notes
- You can use a size 40mm cookie dough scoop for consistent cookie sizes.
- To make chocolate chip cookies instead, add 1 cup of chocolate chips to the dough and mix thoroughly before chilling.
- Candy eyeballs can be used as an alternative to white icing and chocolate dots, available at specialty baking stores.
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 160 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
