Scarily Good Cookies for Your Halloween Bash

cobweb cookies for Halloween

I'll tell you a secret: I think Halloween is the most fun holiday to celebrate with kids. Costumes, pumpkin carving, parties, and trick-or-treating are a blast, and Halloween is much less stress to prepare for than other holidays with big expectations around dinner or gifts. There is just something fun about seeing everyone in costume, too.

That's not to say some of the best parts of other holidays can't be part of Halloween! Such as, say, baking cookies. I love baking and decorating cookies with my kids, and these black and white cobweb cookies are delicious, easy to make, and fun to decorate. You can bake them on cookie baking sheets, which help them bake evenly. You can keep the cookies there to decorate, which means very little mess to clean up. For a Halloween treat, that isn’t scary at all!


Halloween Black & White Cobweb Cookies

Easy to make, these Black & White Cobweb Cookies will be sure to delight guests at your next goblin party or trick-or-treaters at your door! Cookie baking sheets will make sure your cookies are baked evenly and spook away any mess!

Prep Time: 10 minutes | Bake Time: 15 Minutes | Decorating Time: 18 to 20 minutes | Total Time: 43 to 45 minutes

Makes 18 - 3 1/2-inch cookies

For the cookies:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (1 stick) butter, softened
  • 1 cup granulated natural cane sugar
  • Freshly grated zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup milk

For the vanilla icing:

  • 2 cups confectioner’s sugar
  • 2 tablespoons cold water
  • 2 teaspoons corn syrup
  • 1/2 teaspoon vanilla extract

For the chocolate icing:

  • 3/4 cup bittersweet chocolate chips
  • 3 tablespoons butter, cut into pieces
  • 1 tablespoon corn syrup


  1. Preheat the oven to 375F. Line three sheet pans with Reynolds® Cookie Baking Sheets.
  2. To make the cookies, whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. Add the butter, sugar, and lemon zest to a deep mixer bowl. Beat on medium speed until light and creamy, 3 to 5 minutes. Add the eggs and vanilla. Beat until fluffy and well mixed, 1 to 2 minutes. Pour in the milk and the flour mixture. Starting with the mixer on low speed, and gradually increasing the speed to medium-high, beat until the batter is just mixed and there are no visible traces of flour.
  4. Drop batter by 1/4 cupfuls (an ice cream scooper works great for evenly shaped cookies). Place 3 inches apart (6 should fit on each sheet) onto one of the prepared baking sheets. Bake 15 minutes, until the edges are lightly golden. Let cookies rest on the pan for 2 minutes, then transfer parchment with cookies on it to a to a wire rack, and cool completely.
  5. To make the vanilla icing, add confectioner’s sugar to a medium bowl, and whisk to remove any lumps. Pour in 2 tablespoons water, 2 teaspoons corn syrup, and vanilla extract. Whisk, adding more water one drop at a time, until it forms a smooth, but still somewhat thick, icing (you may not need all of the water depending on the humidity).
  6. To make the chocolate icing, add the chocolate and butter to a microwave safe bowl. Cook on high power in 30-second intervals, stirring in between, until melted (a 1,000-watt microwave takes about 60 seconds). Stir in the remaining tablespoon of corn syrup.
  7. To frost the cookies, spoon the chocolate icing in a pastry bag fitted with a small round tip (you can use a disposable freezer bag for this, too. Just snip off one corner to pipe out the icing). Place a dollop of vanilla icing on the flat side of each cookie. Use an offset spatula or the back of a spoon to spread it to the edges. Using the pastry bag, pipe a chocolate swirl on top of the vanilla icing.
  8. Starting at the center of the cookies, use the tip of a toothpick or metal skewer to draw a line to the edge. Repeat this all around the top of the cookies to create a spider web decoration. Let the cookies set on the parchment and don’t worry about any icing that drips off the sides. Leave the cookies for at least two hours, allowing the icing to set.

Reynolds Kitchens Tip: Not only do parchment cookie baking sheets lay flat and perfectly fit standard cookie sheets, they ensure your cookies are baked evenly and provides a no-hassle, easy clean-up surface for decorating.

Moms, what is your favorite part of celebrating Halloween with your kids?

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