Not So Spooky Spider Cookies

101

By Bree Hester

Prep Time:

20m

Bake/Cook Time:

9m - 11m

Yield:

24 spider cookies

These slightly spooky treats will be the hit of your Halloween party. Rich chocolate cookies rolled in chocolate sprinkles with pretzel legs complete with candy eyeballs make a cute centerpiece for your treat table.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg
2 teaspoons vanilla extract
1/2 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups all-purpose flour*
1/2 cup chocolate sprinkles
48 thin pretzel sticks, broken in half
24 malted milk balls
48 candy eye balls

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
Cream butter and sugar until light and fluffy using an electric mixer, about 3 minutes.
Add egg and vanilla. Beat until combined.
Add cocoa, baking soda, baking powder, and flour.
Shape dough into 1-inch balls. Roll in chocolate sprinkles. Add 4 pretzel sticks to each side of the cookie, making 8 legs.
Place on baking sheets, 2 inches apart. Bake for 9 to 11 minutes. When the cookies come out of the oven, place a malted milk ball in the center of each cookie. Add candy eyeballs while the cookies are still warm.
Let rest on sheets for 3 minutes, then transfer to wire racks to cool completely.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bree Hester @bakedbree.com.

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