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Red Velvet Halloween Spider Cookies

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Red Velvet Halloween Spider Cookies are the perfect spooky treat with delicious red velvet cookies decorated with spider webs and chocolate chip spiders. These chewy cookies will look and taste amazing on your Halloween dessert table!

Red Velvet Halloween Spider Cookies on white cutting board with black netting background.

Red Velvet Halloween Spider Cookies

 

This delicious treat is perfect for Halloween parties for kids and grown-ups alike. The rich chocolate flavors and the spooky cookie decorations are always a hit!

If you need something cute, but short on time – try these easy Stuffed Halloween Chocolate Chip Cookies or fun Vampire Teeth Cookies. Both are great for a Halloween party, especially for the kid’s school parties. The kiddos love them!

Some of our favorite Halloween desserts are these spooky Halloween Chocolate Sprinkle Cookies and these tri-color Hocus Pocus Sugar Cookies.

Why You’ll Love this Recipe

  • These large bakery style cookies are ready in about 45 minutes.
  • Just what you should bake for Halloween celebrations or bake sales.
  • A wonderful sweet treat alternative to the endless Halloween candy.
  • These look stunning and taste amazing, perfect for indulging your friends and family.

Six decorated halloween cookies on a white cutting board.

 

Kitchen Tools

  • Stand Mixer
  • Paddle Attachment
  • Large Mixing Bowl
  • Large Bowl
  • 2 Baking Sheets
  • Parchment paper or Silicone Baking Mats
  • 3 ounce Cookie Scoop

Red Velvet Halloween Spider Cookies Ingredients

BUTTER: Use unsalted butter and cube it so it’s easier to work with.

SUGAR: White granulated sugar to add the perfect sweetness.

EGGS: You’ll need two large eggs at room temperature so they cream better.

VANILLA EXTRACT: I prefer to use pure vanilla extract, but in a pinch, you can use imitation vanilla.

RED FOOD COLORING: Red color food dye is what gives these a deep red coloring.

COCOA POWDER: Unsweetened cocoa powder to help give it that chocolate flavor to satisfy the chocolate craving.

BAKING SODA: Your leavening agent to help rise and work with cornstarch for that perfect texture.

CORNSTARCH: Speaking of ingredients that help texture, this is one of them!

SALT: I used kosher salt.

FLOUR: I used both cake flour and all-purpose flour. This is really a simple recipe for red velvet cookies, but you may not be accustomed to using both regular flour and cake flour. Using both, gives these cookies a fluffier and softer texture.

CHOCOLATE CHIPS: Semi-sweet chocolate chips make the perfect addition of extra chocolate and it’s the body for the cute spiders. Win-win!

COOKIE ICING: I used 3 tubes, one white, one back, and one red cookie icing tube. All need small round tips to help make decorating easier. If you can’t get these to make these spiders, you could substitute with Halloween sprinkles.

 

Halloween Spider Cookies Instructions

This recipe will make 9 large cookies.

STEP 1: In a large mixing bowl, add butter and sugar. Use the paddle attachment with a stand mixer to cream the butter and sugar together. Cream together on low speed for 30 seconds. Then on medium speed for 30 seconds. Increase to high speed for another 30 seconds. The butter and sugar mixture should be fluffy and light in color.

Sugar and cubed butter in a large mixing bowl.

 

STEP 2: Add one egg into the mixture and mix it in thoroughly. Repeat with the second egg. Make sure to mix each egg in separately.

STEP 3: Pour in the vanilla extract and blend.

STEP 4: Add in the cocoa powder and food coloring and mix everything together at low speed until all ingredients are well incorporated.

STEP 5: In a large bowl, add both types of flour, baking soda, cornstarch, and salt and then whisk it all together.

STEP 6: Carefully add the bowl of dry ingredients to the bowl of wet ingredients while the mixer is on low speed. Continue mixing until you have soft dough.

STEP 7: While the stand mixer is still running on low speed, mix in the chocolate chips. Be sure to set aside 20 chocolate chips for the spider bodies.

Red Velvet chocolate chip cookie dough in a large mixing bowl.

 

STEP 8: Place the bowl of dough in the refrigerator to chill for 20 minutes (uncovered).

STEP 9: Preheat the oven to 410 F and line 2 baking sheets with silicone baking mats or parchment paper. Set them aside.

STEP 10: Use a cookie scoop to make cookie dough balls weighing 6 ounces each. It’s easiest to use a 3 ounce cookie scoop (you’ll need 2 scoops per cookie). Roll the dough into tall balls.

Red velvet chocolate chip cookie dough balls on a cookie sheet with a silicone baking mat.

 

STEP 11: Place the dough balls on the two prepared baking sheets in rows of 4, staggering them, so they have room to spread out. Add 4 more chocolate chips to the top of each cookie by poking the tip of the chocolate chips into the dough. These will be the spider bodies.

STEP 12: Place one sheet of cookies in the oven at a time and bake at 410 degrees F for 9 to 11 minutes. The cookies will still be gooey in the center when they are done. Remove from the oven. Repeat with the second batch of cookies.

STEP 13: Let them cool on the cookie sheet for 30 minutes, so they continue slowly cooking. I combined the cookies on to one baking sheet after they were cooked. You can then transfer them to a wire rack for decorating.

Baked red velvet chocolate chip cookies on baking sheet with silicone mat.

 

STEP 14: Using the black cookie icing tube and tip, pipe lines on the sides of the chocolate chips on top to create spider legs. Take a look at the photos to see how to make the spider legs. I made about 3 spiders per cookie.

STEP 15: Using the red cookie icing tube and tip, pipe an hourglass shape in the center of the chocolate chip to make it look like a black widow.

STEP 16: Using the white cookie icing tube and tip, pipe a spider web coming off the edge of the cookie.

STEP 17: Let the icing harden before enjoying.

Tips and Variations

  • Make sure to make the dough balls more tall than round to make thick and chewy cookies.
  • When piping the spiderweb on the cookies, don’t pipe over any of the spiders or spider legs. The spider web will look as though it’s underneath the spiders.
  • Love your own frosting recipe? Make your own colored frostings and use a piping bag to decorate the cookies.
  • Instead of white frosting you can also use melted white chocolate in a piping bag to create the spiderwebs. This will add more chocolate flavor, but I think the easiest way to decorate these fun treats is to use the icing tubes.

Close up of a red velvet chocolate chip halloween spider cookie.

Storage

These Red Velvet Halloween Spider Cookies should be stored in an airtight container at room temperature for up to 2-3 days. They’ll need a layer of wax paper or parchment paper in between the cookie layers so they don’t stick together and mess up the design. These cookies will dry out, so I don’t suggest trying to store them longer than just a few days.

Make these fantastic Red Velvet Halloween Spider Cookies and serve up an extra special treat this spooky season!

Yield: 9

Red Velvet Halloween Spider Cookies

Red Velvet Halloween Spider Cookies on white cutting board with black netting background.

Red Velvet Halloween Spider Cookies are the perfect spooky treat with delicious red velvet cookies decorated with spider webs and chocolate chip spiders. These chewy cookies will look and taste amazing on your Halloween dessert table!

Prep Time 35 minutes
Cook Time 11 minutes
Chill Time 20 minutes
Total Time 1 hour 6 minutes

Ingredients

  • 2 sticks Unsalted Butter, cubed
  • 1 1⁄2 cups Sugar
  • 2 large Eggs (room temperature)
  • 1 teaspoon Pure Vanilla Extract
  • 2 teaspoons Super Red Food Coloring
  • 1 cup Cake Flour
  • 1 3⁄4 cup All-purpose Flour
  • 1⁄4 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • 1⁄2 teaspoon Kosher Salt
  • 2 cups Semi-sweet Chocolate Chips, divided
  • Icing: 1 tube of White cookie icing, 1 tube Black cookie icing and 1 tube Red cookie icing.

Instructions

  1. In a large mixing bowl, add butter and sugar. Use the paddle attachment with a stand mixer to cream the butter and sugar together. Cream together on low speed for 30 seconds. Medium speed for 30 seconds. Increase to high speed for another 30 seconds. The butter and sugar mixture should be fluffy and light in color.
  2. Add one egg into the mixture and mix it in thoroughly. Repeat with the second egg.
  3. Pour in the vanilla extract and blend.
  4. Add in the cocoa powder and food coloring and mix at low speed until all ingredients are well incorporated.
  5. In a large bowl, add both types of flour, baking soda, cornstarch and salt. Whisk it all together.
  6. Slowly add dry ingredients to the wet ingredients while the mixer is on low speed. Continue mixing until you have a soft dough.
  7. Mix in the chocolate chips on slow speed. Be sure to set aside approximately 40 chocolate chips for the spider bodies.
  8. Place the bowl of dough in the refrigerator to chill for 20 minutes (uncovered).
  9. Preheat the oven to 410 F and line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
  10. Use a cookie scoop to make cookie dough balls weighing 6 ounces each. It's easiest to use a 3 ounce cookie scoop (you'll need 2 scoops per cookie). Roll the dough into tall balls.
  11. Place the dough balls on two prepared baking sheets in rows of 4, staggering them. Add 4-5 more chocolate chips to the top of each cookie. These will be the spider bodies.
  12. Place one sheet of cookies in the oven at a time and bake at 410 degrees F for 9 to 11 minutes. The cookies will still be gooey in the center when they are done. Remove from the oven. Repeat with the second batch of cookies.
  13. Let them cool on the cookie sheet for 30 minutes. You can then transfer them to a wire rack for decorating.
  14. Using the black cookie icing tube and tip, pipe lines on the sides of the chocolate chips on top to create spider legs. Take a look at the photos to see how to make the spider legs.
  15. Using the red cookie icing tube to pipe an hourglass shape in the center of the chocolate chip to make it look like a black widow.
  16. Using the white cookie icing tube, pipe a spider web coming off the edge of the cookie.
  17. Let the icing harden before eating.

Notes

See the recipe post for additional insights for each step, variations and storage information.

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Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 212Total Fat: 18gSodium: 96mgCarbohydrates: 68g

Nutritional values are estimates and not exact.

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