Halloween officially kicks off the holiday season for me, which means themed desserts and new vegan recipes! This year I’m upping my game for my two kids, baking spooky treats like these spiderweb Halloween sugar cookies!
Halloween is nearly my favorite holiday, so I am committed to mastering the art of decorating desserts and creating spooky treats for my kids. As my children get older, I want to amaze them with my decorating skills. These Halloween sugar cookies are a vegan recipe that include spooky spiderwebs on top. They are super easy to make and decorate as a family. My daughter helped a ton, as seen in our recipe video!
This vegan sugar cookie recipe is my go to for cookies and I spookified them for Halloween! You can technically use any base of cookies you like, but I find that sugar cookies are perfect for adding decoration. You need a good flat cookie and one that goes well with both white and dark chocolate. I would stay away from chocolate chip or oatmeal cookies because the flavors dont compliment as well.
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The big thing to remember when making these cookies is that they must be cooled completely before decorating. A hot or warm cookie will melt your chocolate topping and ruin the design. I made my cookies a day in advance, stored them in the refrigerator over night, and then decorated them the next day.
In regards to decorating, take your time, have fun, and don’t stress over making it perfect. You want to ensure that you have a thick layer of dark chocolate across the entire cookie surface. When applying the white chocolate spiderwebs, I highly recommend using a pastry bag. It will make it much easier to design your circles. After applying your circles to your cookies, use a toothpick to swirl and design your spiderwebs. I made two circles per cookie, but add more if you think it will enhance your design.
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A brief aside on baking with non-dairy chocolate chips. Read the labels on the the different brands before purchasing, because Trader Joe’s chocolate chips were previously non-dairy. I don’t know if they still are. Not all chocolate chip brands actually add milk. Finding chocolate chips that are vegan friendly is pretty easy.
I’ve also found that if you simply have fun decorating your cookie, then they will look absolutely fabulous! My daughter was able to help and she loved swirling and making her own spiderwebs. You can add additional toppings if you want, but I chose to keep mine simple with chocolate.
Spooky Halloween Sugar Cookies
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Decorating: 15 minutes
- Total Time: 35 minutes
- Yields: 24 spiderweb cookies
- 2 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt
- 3 tablespoons red sprinkles
- 1 cup organic cane sugar
- 1/2 cup neutral vegetable oil (I use safflower oil)
- 1/4 cup water
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 cup non-dairy chocolate chips (melted)
- 1 cup non-dairy white chocolate chips (melted)
- Mix your dry ingredients in a large bowl. This includes the flour, baking powder, baking soda, salt, and red sprinkles.
- In a separate bowl whisk together your wet ingredients until smooth. This includes your oil, sugar, water, apple cider vinegar, and vanilla extract.
- Add your wet ingredients into the dry ingredients and stir until well combined. Cover and put in the refrigerator for one hour.
- Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper, or use silicon mats if you prefer.
- Measure out each cookie into two tablespoons of batter. Place on your baking sheet and press down. You want these cookies flat so you can fully decorate them.
- Bake for 8-10 minutes. I put both cookie sheets into my oven together and they needed 10 minutes. The cookies will puff up a bit and be slightly brown on the bottom. Let them cool for two minutes, then transfer to a drying rack. Let cool completely.
- Store in an airtight container for up to 5 days, or refrigerate for longer freshness.
- Bake your cookies prior to decorating and ensure they cool completely. Lay them on a cutting board or a flat surface you want to work on.
- Melt your dark chocolate, either in a double boiler or a microwave safe bowl. I melted mine for one minute in the microwave.
- Stir the chocolate and using a spatula, spread it evenly on the top of all the cookies.
- Melt your white chocolate in a double boiler or a microwave safe bowl. Again, I melted mine for one minute in the microwave.
- Transfer your melted white chocolate to a pastry bag. Make at least two circles on your cookies. Then, using a toothpick, connect the circles and create your own spiderwebs!
- Put your cookies in the fridge for at least five minutes prior to eating so the chocolate cools and hardens. I live in Los Angeles, so this was absolutely necessary.
Meet Our Baker:
Mandi Mellen is Lead Editor, Staff Writer, and Featured Host at BuzzChomp. She’s an Actress, Writer, Director and Producer. Get lost in her Youtube comedy channel PillowTalk TV. Follow her on Twitter, Facebook, and Instagram.
Photo Credit to Yours Truly
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