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Perfect Frosted Spider Web Sugar Cookies

spider web sugar cookies - featured image
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These buttery sugar cookies are topped with a creamy frosting and a stunning spider web design that looks way harder than it actually is. The toothpick drag method makes it foolproof, so you can create bakery-worthy Halloween treats in no time.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 ½ cups (420g) powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Black gel food coloring
  • White frosting base (same buttercream, left white)
  • Black frosting (about ¼ cup of buttercream, dyed black)
  • Toothpicks
  • Piping bags or zip-top bags

Instructions

  1. Make the cookie dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides. Add egg, vanilla, and lemon juice. Beat until combined, about 30 seconds. Gradually add dry ingredients, mixing on low until just combined. Dough will be soft but not sticky.
  2. Chill the dough: Divide dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days.
  3. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Roll and cut: On a lightly floured surface, roll one disk of dough to ¼-inch thickness. Use a round cookie cutter to cut out shapes. Re-roll scraps once. Place cookies 2 inches apart on prepared baking sheets. If dough gets soft, chill sheet for 10 minutes before baking.
  5. Bake: Bake for 8-10 minutes, or until edges are just barely golden. Centers should look set but not browned. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the frosting: In a large bowl, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low. Add heavy cream, vanilla, and salt. Beat on medium-high for 3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  7. Divide and color: Transfer about ¼ cup of frosting to a small bowl. Add black gel food coloring until deep black. Transfer black frosting to a piping bag or zip-top bag. Snip a very small corner off the tip.
  8. Frost the cookies: Spread a thin, even layer of white frosting on each cooled cookie. Let frosting set for about 5 minutes until slightly tacky but not wet.
  9. Create the web: Pipe a small dot of black frosting in the center of each cookie. Pipe 3-4 concentric circles around the dot, spacing them about ¼ inch apart. Working quickly, drag a toothpick from the center dot outward through the circles to the edge. Wipe toothpick clean, then repeat from the edge inward toward the center, spacing lines evenly around the cookie (6-8 lines total).
  10. Set and serve: Let frosting set for about 15 minutes before serving or stacking.

Notes

Use gel food coloring for deep black without thinning frosting. Work in batches: frost 4-5 cookies at a time before piping webs. Wipe toothpick clean between each drag for crisp lines. Dough can be refrigerated up to 2 days or frozen up to 3 months. Unfrosted cookies can be frozen for up to 3 months.

Nutrition

Keywords: spider web cookies, Halloween sugar cookies, frosted sugar cookies, spider web design, Halloween dessert, easy decorated cookies

Find it online: https://junomeals.com/perfect-frosted-spider-web-sugar-cookies/