Gather With Friends And Family For a Night Of Baking Spooky Season Cookies

No holiday is ever complete without themed cookies to celebrate. If you haven’t had your spooky season baking party just […]

Gather With Friends And Family For a Night Of Baking Spooky Season Cookies

No holiday is ever complete without themed cookies to celebrate. If you haven’t had your spooky season baking party just yet, you still have time. However, grab one of these recipes on your way for the cutest Halloween treats.

The Cookie Monster Would Be Jealous


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Halloween Spider Cookies

What you’ll need:

  • Cookies

    • 2 cups all-purpose flour

    • 1 teaspoon baking soda

    • 3/4 teaspoon kosher salt

    • 1 stick butter, room temperature

    • 3/4 cup creamy peanut butter

    • 3/4 cup granulated sugar, divided

    • 1/2 cup light brown sugar

    • 2 large eggs

    • 1 1/2 teaspoons vanilla extract

    • 1 tablespoon whole milk

    • 16 Lindt Lindor dark chocolate truffles, wrappers removed


    • 1/2 cup chocolate

    • 1/2 teaspoon vegetable shortening


    • 32 mini candy eyeballs


    How to:

    1. Preheat oven to 375°F. In a mixing bowl, whisk together flour, baking soda, and salt until combined. Set aside.

    2. Combine butter, peanut butter, 1/2 cup granulated sugar, and brown sugar in the bowl of a heavy-duty stand mixer. Beat on medium-high until light and fluffy, 3 minutes. Scrape down sides of bowl and add eggs one at a time, beating for 1 minute after each addition. Add vanilla and milk; beat on medium-high until airy and doubled in volume, about 2 minutes. Add flour mixture to wet ingredients and incorporate on low speed until just combined, about 1 minute.

    3. Place remaining 1/4 cup granulated sugar in a small bowl. Portion dough into 1 1/2-inch balls and roll in granulated sugar. Place sugar coated dough balls 2 inches apart on a parchment paper-lined baking sheet.

    4. Bake for 8 minutes, remove from oven, use the round side of a rounded 1/2 tablespoon measuring spoon to press a crater into the center of each puffed dough ball (the dough will crack and create a rounded crater around the measuring spoon). Return to the oven and bake until light golden brown, 3-5 minutes. Transfer to wire racks to cool completely, about 30 minutes.

    5. Melt chocolate and shortening together in a microwave-safe bowl by microwaving in 30 second intervals on 30% power, stirring between each interval, until completely melted. Transfer melted chocolate to a pastry bag fitted with a small round piping tip. On one cookie, pipe 2 sets of 4 lines originating in the crater and running parallel to each other on either side of the cookie for the illusion of spider legs. Repeat with remaining cookies. Place one chocolate truffle in each crater. Use remaining melted chocolate in piping bag to adhere the candy eyeballs onto the faces of each truffle.

Laura Bush’s Cowboy Cookies

What you’ll need:

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon baking soda

  • 1 tablespoon ground cinnamon

  • 1 teaspoon salt

  • 1 1/2 cups butter, room temperature

  • 1 1/2 cups granulated sugar

  • 1 1/2 cups light-brown sugar, packed

  • 3 eggs

  • 1 tablespoon vanilla extract

  • 3 cup semisweet chocolate chips

  • 3 cups old-fashioned rolled oats

  • 2 cups sweetened flake coconut

  • 2 cups chopped pecans

How to:

  1. Heat oven to 350°F.

  2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

  3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.

  4. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

  5. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.

  6. Bake in 350°F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.

Apple Pie Cookies

What you’ll need:


  • 1/2 cup butter, room temperature

  • 2 tablespoons vegetable shortening

  • 1 cup granulated sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1/2 cup whole milk

  • 1 (15-oz.) can apple pie filling


  • 1 cup powdered sugar

  • 1/2 teaspoon ground cinnamon

  • 4 teaspoons whole milk, more or less as needed

How to:

  1. Combine butter, shortening, and sugar in the bowl of a stand mixer. Beat to combine, about 2 minutes. Add egg and vanilla and mix for another 2 minutes. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients with half of the milk; mix until just combined. Add remaining dry ingredients and milk, and beat until just incorporated. Scrape down sides of bowl ensuring that ingredients are evenly distributed. Wrap dough in plastic wrap and chill for 30 minutes.

  2. Empty pie filling onto a cutting board, and use a large knife to chop the apple pieces until they are small chunks. Transfer filling to a bowl; set aside.

  3. Preheat oven to 375°F. On a well floured surface, roll the dough out to 1/8-inch thickness. (Note: the dough will be very soft and sticky, so be sure to generously and regularly flour the surface under the dough if it begins to stick.) Using a 3-inch round cutter, cut out 14 circles. On a parchment paper-lined baking sheet, place 7 of the circles. Scoop 1 tablespoon of the apple pie filling into the center of each circle on the baking sheet, leaving a 1/4-inch ring around the circle with no apple filling. Lift the other circles from the work surface and place them directly on top of the circles with the apple filling. Gently press the sides together and use a fork to crimp around the edges. Reroll the remaining dough and repeat process of cutting, filling, stacking, and sealing cookie rounds. (Note: apple pie filling will be left over; either discard or reserve for another use.) Transfer baking sheet with cookies to refrigerator for 15 minutes.

  4. Bake until just beginning to brown and dough has cooked through, 12 to 14 minutes. Allow to cool completely before icing.

  5. Combine powdered sugar, cinnamon, and milk in a bowl. Stir, adding more milk if necessary until the icing is thick but easily spreadable. Spread a spoonful of the frosting on each of the cookies.

Peanut Butter Cornflake Cookie

What you’ll need:

  • ½ cup granulated sugar

  • ½ cup light corn syrup

  • ½ cup chunky peanut butter

  • 3 cups cornflakes cereal

How to:

  1. Line a large baking sheet with wax paper. Place the cornflakes in a large bowl.

  2. In a small saucepan over medium-high heat, bring the sugar and corn syrup just to a boil, stirring with a small spatula to dissolve the sugar, about 2-3 minutes. Remove from the heat and stir in the peanut butter until incorporated.

  3. Pour the peanut butter mixture over the cornflakes and use the spatula to gently toss to coat. Working quickly, drop spoonfuls of the mixture onto the paper, and let them set, about 10 minutes, before serving.

All recipes courtesy of Southern Living.