The spookiest holiday is nearly upon us, which means that it’s time to break out some tried and true Halloween recipe options that are sure to impress, and there is no shortage of choices. However, if you want something that’s themed, and also fast to throw together, then you’ve come to the right place. Spider cookies will be the most delicious and creepy weed cookies at the table this year, with an intense range of effects that are sure to keep you and your guests buzzing all night long.
Spider cookies recipe
Technically, you can make spider cookies using any type of base, so if you’re not a fan of plain vanilla, then you can switch things up a bit. The main reason we opted for this flavour is due to the colour contrast, which makes the spiders you’re going to shape really pop. Start with any soft and chewy cookie recipe you desire, just be sure to use cannabutter or oil to infuse it. From there, it’s simple to follow the steps to create your very own spider desserts.
Preparation time: 20 minutes
Cooking time: 13 minutes
Calories: 145 per serving
Servings: 20 spider cookies
Main cookie ingredients
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¾ cup rolled oats (or coconut)
- ¾ cup brown sugar
- ½ cup cannabutter
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 40 sprinkle eyeballs
- 40 Maltesers
- 200g dark chocolate
- 2 Baking sheets
- Parchment paper
- Large mixing bowl
- Electric mixer
- Microwave safe bowl
- Piping bag (with a fine tip)
Preheat the oven to 350°F, and prepare 2 baking sheets by lining them with parchment paper
Blend the cannabutter, sugar, egg, and vanilla extract together in a large bowl using an electric mixer at medium speed.
Slowly sift the flour, baking soda, and baking powder into the mixture, working it into the dough as you go, until it’s all been incorporated.
Next up, add the rolled oats, and give the dough one final mix until the crunchy bits are evenly distributed.
Scoop up the cookie dough 1 tablespoon at a time placing each one at least half an inch away from the others, so there is room for them to spread out a bit as they bake.
Once the trays are full, it’s time to pop them into the oven one at a time on the middle rack to bake for 13-15 minutes or until the outer edges of the cookies turn a light golden brown.
Allow the cookies to cool completely before moving on to decorating.
When the cookies are cool to the touch, it’s time to get started on the design! Begin by melting the dark chocolate in a microwave-safe bowl on high in 30-second increments, stirring as you go until all of the lumps are gone.
Transfer the hot chocolate into a piping bag and use a small amount to attach 2 of the Maltese chocolates onto each cookie, to create the body of the spiders.
Next, use the melted chocolate to draw legs on the spiders, by piping 8 individual lines, sprawled out on either side of the body.
Create the bottoms of the legs, by drizzling another small line, from the tip of the ones you just drew down to the serving tray the cookies now rest on.
Use the remaining chocolate to affix 2 eyes onto each spider, and then leave these delicious treats to set for at least 10 minutes prior to eating or storing them.
Storage tips and tricks
Always store these weed cookies in an airtight container at room temperature.
These tasty treats will stay fresh at room temperature for 4 days before they start getting stale.
Want a longer shelf life? No problem! Simply drop the cookies in a layer into freezer-safe baggies or containers, before storing them at sub-zero temperatures, where they’ll stay good for several weeks or even months. Just don’t forget to defrost them before taking a bite.
Spider cookies boast an intricate design that can be damaged by stacking them. So instead, we highly recommend storing these cookies in individual layers, no matter how many containers it might take.