These Spooky Spider Web Thumbprint Cookies with Icing are the most delicious Halloween treat that are just as fun to decorate as they are to eat! I couldn’t resist making a spider web version of these cookies after creating a patriotic version over the summer. The cookie recipe is absolutely incredible and they are easy to make, with endless possibilities for adapting them to different holidays.

These spooky thumbprint sugar cookies have:

A soft, chewy, and sprinkle filled sugar cookie base.
A sweet and simple to make vanilla icing.
A spooky spider web design with spider sprinkles.

Fact: Halloween is better with freshly baked cookies!

Thumbprint sugar cookies made with orange and black sprinkles, filled with a vanilla icing and decorated with black candy melts in a spider web shape with a candy spider sprinkle.

Recipe used for the Spooky Spider Web Thumbprint Cookies with Icing:

Sprinkle Thumbprint Cookies by The Rose Wife

This sugar cookie recipe is adored by myself, as well as the entirety of my friends and family. So much so that they have requested they be made again and remember exactly when they had them last! Somehow this sugar cookie doesn’t taste like a typical sugar cookie. It has texture from the sprinkles, a sweet and creamy icing, almond flavor that adds a yummy twist, and a chewy base that makes it so difficult to resist eating them all in one sitting. (side note – these freeze well!)

I also love how adaptable this recipe is. You can use sprinkles or nonpareils in the base. You can color the icing to any festive shade you’d like. The icing crusts over on the top so you have freedom to make designs with chocolate or candy melts without the colors bleeding. If you are looking for a recipe that a self-proclaimed cookie connoisseur or the pickiest eater on the block will go crazy for – this is the one!

Check out my post here where I made a patriotic version of this recipe with red and blue candy melts.

Tips for making the thumbprint sugar cookie dough:

Use imitation almond flavor if concerned about a nut allergy:

Whether you or someone you know has a sensitivity to nuts, or you want to play it safe when giving these cookies out, using almond flavor (and not almond extract) solves this! I have a sensitivity to nuts myself, and have been using McCormick imitation almond flavor in all of my bakes that call for almond. I haven’t noticed any difference from the flavor you get from pure extract.

Use a cookie scoop:

To ensure all cookies are the same size and bake evenly, a cookie scoop is such a game changer. If you are on the search for some, I absolutely love these cookie scoops to ensure the cookies are all the same size. I measured 1 oz dough balls using the smallest scoop and the recipe made 26 cookies.

a glass bowl filled with sugar cookie dough with orange and black nonpareils and black flowers surrounding it

Substitute nonpareils for sprinkles:

This step is completely optional but I cannot recommend it enough for the texture it gives! I am huge on texture when it comes to food and these orange and black nonpareils add a delectable crunch to every bite. I used the same 1/2 cup amount the recipe calls for.

Make the well/indentation while the cookies are piping hot:

Immediately after pulling the cookies from the oven, use your tool of choice to press down into the cookie surface. If they start cooling down even a little, they will crack as you press into them.
I used the back of a tablespoon to make the indentation and the size was perfect!

freshly baked thumbprint sugar cookies made with orange and black nonpareils on a parchment lined cookie sheet with an indentation made in the top

Tips for making the vanilla icing:

To keep the icing bright white, use clear vanilla flavor.

Since the glaze is the main “white” component of the cookies, I want to keep it as bright as can be to contrast the dark black web design. To do this, I used Watkins clear vanilla flavor. This is the vanilla flavoring Christina Tosi uses in her famous Milk Bar cake (details on this here) for the actual cake, crumbs, and frosting. It gives a delicious, childhood birthday cake flavor that you just can’t get from pure vanilla bean extract or paste.

Sieve your powdered sugar:

Taking the extra few seconds to sift the powdered sugar helps ensure a super silky and smooth glaze without any lumps!

Everyone is going to come to your door trick or treating this year once they hear you’re baking up a batch of these cookies! Adults and children alike will undoubtedly fall in love with this spider web adorned treat as soon as they take their first bite. Whether you are taking part in a cookie gift exchange, need to bake something fun for a party, or want to try out a new recipe to get into spooky mode – I can’t recommend these enough!

These Spooky Spider Web Thumbprint Cookies with Icing might just become a yearly tradition in your household like they have in mine. From the vanilla and almond flavors, to the chewy and texture filled base, to the sweet vanilla icing, every aspect of these cookies meld together in perfect harmony. With a bag of black candy melts and some candy spider sprinkles, they can be made Halloween ready in no time! Be sure to check out my video below for a visual of how I piped the spider web design.

Please let me know if you bake up a batch and get creative with your own spooky design. Remember – A Halloween party without cookies is simply a horror story!

If you like this recipe, I think you’ll also love:

Behind the Scenes Video:

Spooky Spider Web Thumbprint Cookies with Icing

Recipe by AshleyCourse: DessertsCuisine: American

Servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

These Spooky Thumbprint Cookies have a soft and chewy sugar cookie base, a vanilla icing, and a festive, easy to make spider web design!

Ingredients

1 batch Sprinkle Thumbprint Cookies by The Rose Wife
For Decorating:
Orange and black nonpareils
Black candy melts
Spider sprinkles
Helpful Tools/Ingredients to have:
Medium cookie scoop
Clear vanilla flavor

Directions

Prepare the sugar cookie dough and use a medium cookie scoop to form the dough balls.
Bake the sugar cookies and as soon as you pull them out of the oven, make an indent in the top of the cookie. You want them to be piping hot when doing this, or else the edges will start to crack when you press into them. I used the back of a tablespoon to make the indent.
Allow the cookies to fully cool on a wire rack.
Once the cookies are cool, prepare the vanilla glaze filling. I like to use clear vanilla flavor to keep the filling bright white.
Allow the filling to set. The top will dry, but it doesn’t fully harden so be careful when handling/transporting.
Fill a piping bag or ziplock bag with melted black candy melts, and pipe spider web designs. Check out my video here for a visual of how I did it!
While the spider web is still wet, add your spider sprinkles.
Allow the candy melts to fully dry, and enjoy!

Notes

Make the well/indentation in the cookie as soon as they are pulled from the oven. If they have a chance to cool, they will crack as you press into them.
Use clear vanilla flavor to keep the icing bright white.
Sieve your powdered sugar to ensure the glaze will be smooth and without lumps.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,