Black and White Spider Cookies


A Note from Feedfeed

All it takes is a toothpick, a zip-top bag & a little creativity for this super cute Halloween-inspired spider web design made with Bob's Red Mill Organic All Purpose Flour! p.s. We used black cocoa, not food dye for the icing!

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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 12

Recipe Card

For the cookies:


  • 2 1/4 cups Bob's Red Mill Organic Unbleached White All Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup full-fat sour cream
  • 1 teaspoon lemon zest

For the icings:


  • 5 cups confectioners' sugar
  • 1/4 cup plus 2 tbsp. whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons black cocoa powder


  • Step 1

    Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

  • Step 2

    Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.

  • Step 3

    In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs, vanilla extract, and lemon zest, and beat on high speed until combined, about 1 minute. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.

  • Step 4

    Using a greased 1/4-cup dry measuring cup, drop mounds of dough on prepared baking sheets-- 6 cookies per sheet. Bake for 18-20 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.

  • Step 5

    Make the icing: Whisk the confectioners' sugar, milk, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, and the cocoa powder. Whisk until combined.

  • Step 6

    Dip cookies in white icing. Using a piping bag or corner of a ziploc bag, pipe a swirl with the black icing on the cookies. Starting from the center and working out, drag a toothpick to create a spider web design.

  • Step 7

    Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.