Spider Cookies
A fun, delicious cookie recipe featuring adorable spider designs, perfect for any occasion.
Ingrédients
Wet Ingredients
- 150 g butter, melted
- 100 g brown sugar 1/2 cup
- 110 g white sugar 1/2 cup
- 1 piece egg
- 1 tsp vanilla essence
Dry Ingredients
- 300 g plain flour 2 cups
- 1/4 tsp salt
- 1 tsp baking soda
- 2 Tbsp cornflour
Decorative Ingredients
- 140 g Maltesers for spider bodies
- 100 g dark chocolate, melted for legs
- 1 tube white icing for eyes
Instructions
Preparation
- Gather all your ingredients and tools, and preheat your oven to 170°C (340°F). Grease or line your baking trays with parchment paper.
- In a large mixing bowl, combine melted butter, brown sugar, and white sugar. Blend until smooth and creamy, then add the egg and vanilla essence, mixing well.
- In another bowl, sift together plain flour, salt, baking soda, and cornflour.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Roll the dough into golf ball-sized balls and place them on the prepared baking tray.
- Refrigerate the dough for about 30 minutes if it's too soft.
Baking
- Bake in the preheated oven for 12-15 minutes until lightly golden around the edges but still soft in the middle.
- Press a Malteser gently into the center of each cookie immediately after taking them out of the oven.
Decoration
- Melt dark chocolate and fill a piping bag. Pipe legs extending from the Malteser.
- Add two small dots of white icing on top of the Maltesers for the spider’s eyes.
Serving
- Let the cookies cool completely on a wire rack before serving. Display them on a platter or in a cookie jar.
Notes
Store in an airtight container for up to a week at room temperature or refrigerate for up to two weeks. For longer storage, freeze the cookies in a single layer and transfer to a freezer-safe container.