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Black and White Spider Cookies
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SPONSORED in partnership with Bob's Red Mill
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!

Recipe

Prep time 15mins
Cook time 20mins
Yield: Serves or Makes 12
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For the cookies:

ingredients

  • 21/4 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:

ingredients

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

Method

  • 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.

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