Recipe: Spooky Spider Cookies

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Halloween is a great excuse for eating all those favorite candies and childhood treats, so why not choose the best of the best and put them all together at once? Arachnophobics beware!

What You Need:

A batch of your favorite cookies — I used a basic sugar cookie. (Editorial Note: Another great option to make these treats a little healthier is to use a healthier cookie — duh. Try these Pumpkin Peanut Butter Cookies from Family Fresh Cooking for an extra serving of veggies and protein. See recipe below!) 

Frosting or some type of spread to act like the glue — I used a basic pre-made chocolate frosting, but some other options might include a cream cheese/pumpkin puree spread with honey, and cinnamon, or peanut butter.

Candy, candy, and more candy — I used M&Ms for the eyes, black or red licorice twists for the legs, and candy corn for the antenna. For a healthier arachnid, a face made of fruits and nuts is a great alternative.

What To Do:

1. Spread frosting on the first cookie and stick licorice twists in place to look like legs.

2. Spread frosting on both sides of the second cookie and place it on top of the first cookie to make the body of the spider.

3. Add favorite candies for eyes, nose, mouth/fangs, and antenna.

4. Eat, then nap.

Pumpkin Peanut Butter Cookies via Family Fresh Cooking
Makes about 14

What You'll Need: 

2 ½ cups oat flour
1 teaspoon salt
1 ½ teaspoon pumpkin pie spice
1 teaspoon baking soda
15 oz unsweetened Pumpkin Purée
½ cup all natural Peanut Butter (crunchy or smooth)
1 teaspoon vanilla extract
5-6 droppers full of stevia drops or a few tablespoons of sugar or your favorite sweetener)

  What to Do:  

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Whisk together dry ingredients.
  3. In a separate bowl, combine all of the wet ingredients.
  4. Add wet and dry ingredients together (in a stand mixer, if you have one!) and mix slowly (with a paddle attachment if using the mixer).
  5. When batter is mixed, make balls of the dough and press into ¼-inch pancake shapes.
  6. Place onto cookie sheet with about a ¼-inch in between each cookie.
  7. Bake 10-12 minutes, or until bottoms are slightly browned.

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