It’s always fun to bake something spooky for Halloween! These spiderweb cookies are both delicious and easy to make. A simple frosting on chocolate sugar cookies makes a spooky treat that’s fun to eat!
Halloween is so fun – the costumes, the decorations, the treats, but it can be stressful and scary if you have food allergies. All of those candy treats, and so many of them containing allergens…it can really put a damper on the holiday.
I like to bake special things at this time of year. It makes it a little more fun, and I know that what I bake is safe for my child with food allergies.
If you’re in the same situation, give these spiderweb cookies a try! The chocolate sugar cookie base is easy to make, and you really don’t need special skills to make the creepy spiderweb design on each cookie.
I think you’ll love these delicious cookies! They’re the perfect Halloween dessert.
- Gluten Free Flour Blend – Namaste Perfect Flour Blend is what I always turn to for baking sugar cookies. This flour blend has a wonderful texture and the cookies always hold their shape.
- Unsweetened Cocoa Powder – I like Hershey’s Unsweetened Cocoa Powder, but if you have a different brand that you prefer, feel free to use that.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works well in this recipe. You could also use the Baking Sticks if you prefer.
- Powdered Sugar – Wholesome Sweeteners makes powdered sugar that is vegan and corn free, and that’s the brand I used to make this frosting.
Step by Step Instructions
- Place the vegan buttery spread in mixing bowl and mix until light and fluffy. Add the applesauce and mix to combine.
- Add the dry ingredients.
- Mix on low speed until the dough comes together.
- Pat the dough into two discs and wrap in waxed paper. Place in the refrigerator to chill for one hour.
- Roll the dough out with a rolling pin that is coated with cocoa powder. Use a round cookie cutter to cut out cookies.
- Place the rounds on cookie sheets that are lined with parchment paper.
- Bake at 350 degrees F for about 12 minutes.
- Mix up the frosting.
- Use a piping bag with the tip cut off to pipe on the spiderwebs.
- Allow the frosting spiderwebs to dry, then enjoy!
A round cookie cutter or biscuit cutter is needed to cut out the cookies. A disposable piping bag will make it easier to make the spiderweb design, but in a pinch you could use a ziploc bag.
Store leftover cookies in an airtight container. They should stay fresh for 4 or 5 days.
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Spiderweb Chocolate Sugar Cookies (Gluten Free, Vegan).
For the cookies:
For the frosting:
- 1 cup powdered sugar
- 1 Tablespoon water
- Put the vegan buttery spread, organic cane sugar, and brown sugar in a mixing bowl and mix on medium speed until light and fluffy. Add the applesauce and mix until combined.
- Add the gluten free flour blend, cocoa powder, and salt to the mixing bowl.
- Mix on low speed until the dough comes together – it will be thick.
- Form the dough into two discs and wrap in waxed paper. Chill in the refrigerator for one hour.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Put parchment down on a flat surface, and dust it with cocoa powder. Also dust the rolling pin with cocoa powder.
- Roll the chilled dough out to ¼ inch thickness and use a round cookie cutter to cut out cookies.
- Place the cookies on the cookie sheets and bake at 350 degrees F for about 10-12 minutes, switching positions halfway through baking time.
- Allow cookies to cool completely on the cookie sheets.
- Place the powdered sugar in a small bowl or cup and add some water. You want the frosting to be a somewhat thin consistency, but not runny.
- Spoon the frosting into a plastic piping bag, and cut off the very end of the bag. You just need a very small hole to pipe the webs on the cookies. You don't need a special piping tip for this recipe.
- Carefully pipe webs on the cooled cookies. Start with the straight lines, then use curved lines to connect the straight lines.
- Let the cookie sit for a few minutes so that the frosting dries. Enjoy!