Recipe Intro 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!
Prep time 20 minutes
Cook time 25 minutes
Yield: Serves or Makes 12
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
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.
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.
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.
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.
Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.