This recipe combines the rich, buttery taste of traditional shortbread with fun and festive Halloween flair. The cookies are easy to make, require just a few ingredients, and bake up beautifully. The spiderweb decoration adds a spooky visual that makes them stand out on any Halloween dessert table. Plus, they store well, making them perfect for baking ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter
Powdered sugar
Vanilla extract
Salt
Royal icing or chocolate (for spiderweb design)
Black or dark brown food coloring (optional)
Directions
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and powdered sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Roll the dough into a ½-inch thick slab and cut into circles using a cookie cutter or glass.
Place cookies on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are just turning golden. Remove from the oven and let cool completely.
Prepare royal icing or melted chocolate for decorating. Tint some of the icing dark with food coloring if desired.
Pipe a spiral starting from the center of each cookie outward, then drag a toothpick from the center to the edges at even intervals to create a spiderweb effect.
Let the icing set before serving or storing.
Servings and timing
This recipe yields about 20 cookies, depending on size. Prep time: 20 minutes Bake time: 15 minutes Cooling and decorating time: 30–45 minutes Total time: About 1 hour 15 minutes
Variations
Chocolate shortbread: Add cocoa powder to the dough for a rich, dark twist.
Spiced shortbread: Mix in a pinch of cinnamon, nutmeg, or clove for fall flavor.
Citrus zest: Add orange or lemon zest for a bright contrast to the sweet icing.
Mini cookies: Make bite-sized versions for party platters or treat bags.
Drizzle instead of piping: Use melted dark and white chocolate to make a more abstract spiderweb design.
Storage/Reheating
Store the cooled and decorated cookies in an airtight container at room temperature for up to 5 days. For longer storage, place undecorated cookies in the freezer for up to 2 months. Let them thaw completely before decorating. Do not microwave decorated cookies, as the icing may melt or become tacky.
FAQs
Can I use store-bought icing?
Yes, store-bought royal icing or decorating gel can work well for the spiderweb design.
Do I need to chill the dough?
Chilling isn’t necessary for this recipe, but you can refrigerate it for 20–30 minutes if the dough feels too soft to roll.
Can I make these cookies in different shapes?
Absolutely. While circles work best for spiderwebs, you can use pumpkins, skulls, or other Halloween shapes and decorate accordingly.
How do I get clean lines for the spiderweb?
Use a piping bag with a small round tip or a squeeze bottle for control, and work on completely cooled cookies.
Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend made for baking. The texture may be slightly more delicate.
How far in advance can I make these?
You can bake the cookies up to 3 days ahead and decorate the day of or the day before serving.
What’s the best butter to use?
Use high-quality unsalted butter for the best flavor and texture.
Can I add food coloring to the dough?
Yes, gel food coloring works best if you want to tint the shortbread dough for extra festive flair.
How do I store decorated cookies without smudging the icing?
Let icing dry completely (6–8 hours or overnight) before stacking with parchment between layers.
Can kids help decorate these?
Definitely! The spiderweb design is simple enough for kids to do with some supervision and adds a fun hands-on element.
Conclusion
Spiderweb shortbread is the perfect combination of classic comfort and Halloween creativity. With its buttery texture and striking decoration, it’s a festive favorite that’s simple to make yet spooky enough to impress. Whether you’re baking with family or hosting a party, these cookies will be a hauntingly good addition to your Halloween celebrations.
Spiderweb Shortbread is a buttery Halloween treat featuring classic melt-in-your-mouth shortbread cookies topped with a spooky spiderweb icing design. Perfect for parties or festive baking, these cookies are simple yet striking.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:1 hour 15 minutes
Yield:About 20 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 tsp salt
Royal icing or melted chocolate (for decorating)
Black or dark brown food coloring (optional)
Instructions
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until smooth and creamy.
Add vanilla extract and mix until incorporated.
Gradually mix in the flour and salt until a soft dough forms.
Roll the dough out to about 1/2-inch thick and cut into circles using a cookie cutter or glass.
Place the cookies on the prepared baking sheet and bake for 12–15 minutes, until the edges are just turning golden.
Remove from oven and allow to cool completely on a wire rack.
Prepare royal icing or melt chocolate for decoration. Tint some icing with black or dark food coloring if desired.
Pipe a spiral from the center of each cookie outward using dark icing, then drag a toothpick from the center to the edge at intervals to create a spiderweb pattern.
Allow icing to fully set before serving or storing (6–8 hours recommended).
Notes
Use gel food coloring for vibrant icing without altering consistency.Let icing dry completely before stacking or storing cookies.Store in an airtight container for up to 5 days at room temperature.Undecorated cookies can be frozen for up to 2 months.Add citrus zest or spices to the dough for flavor variations.
