Recipes Desserts Cookies Sugar Cookies Halloween Spider Web Sugar Cookies Be the first to rate & review! A little cocoa in the icing gives these spiderweb sugar cookies a little chocolate flavor.More Halloween Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Published on March 16, 2015 Save Rate PRINT Share Close Photo: Abby Hocking / Food & Wine Active Time: 1 hr 30 mins Total Time: 3 hrs Yield: 3 dozen 3-inch cookies Cook Mode (Keep screen awake) Ingredients Cookies 2 sticks unsalted butter, softened 1 cup granulated sugar 2 large egg yolks 1 teaspoon pure vanilla extract 1/2 teaspoon salt 2 1/2 cups all-purpose flour, plus more for rolling Glaze and Icing 2 large egg whites 2 teaspoons fresh lemon juice 3 cups confectioners' sugar, sifted Food coloring Directions In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until fluffy, about 2 minutes. Beat in the egg yolks, vanilla and salt, then beat in the 2 1/2 cups of flour at low speed. Divide the dough in thirds and pat into disks. Wrap each disk in plastic and refrigerate until chilled, about 30 minutes. Preheat the oven to 350° and line 3 baking sheets with parchment paper. On a lightly floured work surface, roll out one disk of dough inch thick. Using a 3-inch cookie cutter, stamp out cookies as close together as possible and transfer them to a baking sheet 1-inch apart. Bake the cookies in the center of the oven until lightly browned, 18 to 20 minutes. Let cool slightly, then transfer the cookies to a rack to cool completely. Repeat with the remaining disks of dough. Gather and reroll all of the dough scraps; stamp out and bake more cookies. In a medium bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar and whisk until smooth. Pour some of the icing into several small bowls and stir in food coloring; cover the bowls with plastic wrap. Add a few drops of water to the white icing to thin it slightly so it will glaze the cookies evenly. Using a pastry brush, coat all of the cookies with the white glaze. Let the glaze dry completely. Transfer the colored icings to piping bags fitted with tiny tips (or to sturdy, small, resealable plastic bags with a tiny bit of a corner snipped off) and pipe designs over the cookies. Let the icing dry completely before serving. Make Ahead The cookies can be stored in an airtight container between sheets of wax paper for up to 1 week. Notes To make the chocolate icing for the web detail, in the bowl of a stand mixer fitted with the paddle, beat 1 1/2 cups of sifted confectioners’ sugar with 3 tabelspoons sifted unsweetened cocoa powder and 2 large egg whites until thick and smooth, about 3 minutes. Add a few drops of water to thin out the icing if it is too thick. Rate It Print