How to Make Spooky Witch Finger Cookies
Don’t get caught being a basic witch this Halloween! Plain sugar cookies are boring, perfectly piped royal icing is better left for Martha, but gory witch fingers are where it’s at this Halloween! Easy to make with no expertise needed, serve these cookies at your Halloween party and watch friends cringe with delight. They’ll love the delicious taste of sugar cookies dipped in sweet royal icing and topped with a crunchy almond slice.
Witch finger cookies can be made in a pinch, but you’ll need to let them set up overnight, so be sure to give yourself at least a day to make them.
Supplies you’ll need for Witch Finger Cookies
- Witch finger cookie pan
- Electric Green Americolor Food coloring
- Royal icing mix
- Edible markers by AmeriColor
- Almonds (pumpkin seeds also work)
Make the cookie dough
In a large bowl cream together butter and sugar with an electric mixer at medium speed until blended. Add the egg and vanilla extract (or a flavoring of your choice) and beat until mixed well. Add in flour and salt and beat on medium speed until blended.
Bake the Witch Finger Cookies
Baking perfectly shaped witch finger cookies is an easy task with the Witch Finger Cookie Pan. No more misshapen finger cookies that resemble flattened sausages (have you seen the Pinterest fails?), this cookie pan makes witch fingers perfect every time!
Spray the finger cookie pan lightly with vegetable spray and press two teaspoons of dough into each cavity of the cookie pan. Bake for 8 to 9 minutes or until edges lightly brown. Let them cool on a cooling rack for about 30 minutes and you're ready for decorating!
Make Royal Icing
Royal icing is easy to make using our royal icing mix, just add water! Follow the package directions and mix accordingly for a thin consistency. If you’d rather make your own, use the recipe below, you only need a few ingredients.
Dip the Finger Cookies
Set a cooling rack over a sheet of parchment paper.
This will allow excess icing to drip off rather than puddle around the cookie, and the parchment will catch any drips, making clean up easier, just toss the royal icing dripped parchment in the trash when you're done ( royal icing crusts and hardens so you can't reuse the royal icing that's dripped off).
Dip the front of the finger cookies into the royal icing keeping your fingertips on the very edge of the cookie, and let the excess icing flow off leaving a thin coating of icing.
Then place the cookie onto the cooling rack, and Immediately place an almond slice onto the cookie to make a fingernail.
Let the Witch Finger Cookies Set.
Let them set out overnight uncovered to harden, leaving them out on the counter top is just fine since refrigerating them will keep the royal icing from hardening. It's best to give yourself two days to complete this project.
Decorate the Witch Finger Cookies
Use AmeriColor Edible Food Markers to decorate your witch fingers in a flash! Use a black edible marker to draw stitches and a red edible marker around the edges to draw on gory blood. Color around or on the almond slice, shade in cracks or color the entire almond slice in yellow.
Let the decorated witch finger cookies dry for 10 minutes to prevent smudging the edible marker decorations.
Serve Witch Finger Cookies at your Halloween party alongside raspberry pastry filling for dipping, and they go great with coffee or tea!
Mess-free edible markers make decorating a breeze, so easy to make and decorate- kids will love helping!
Ingredients for Witch Finger Cookies
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 large egg
- 1 teaspoon vanilla extract (or your favorite extract or emulsion)
Ingredients for Royal Icing
- 3 tablespoons (4 ounces) meringue powder
- 4 cups (about 1 pound) confectioners’ sugar
- 5 tablespoons warm water
Witch Finger Cookie Recipe
- Preheat oven to 375 degrees F. Lightly spray pan cavities with vegetable spray and wipe out the excess oil with a paper towel.
- In a large bowl, cream butter and sugar with an electric mixer at medium speed until well blended. Add egg and flavoring extract, beat until mixed well. In a separate bowl, combine flour and salt, whisk together; add to butter mixture. Beat on medium speed until well blended.
- Press two teaspoons of dough into each cavity of the cookie mold. Bake for 8 to 9 minutes until edges of cookies are lightly browned.
Let cookies cool in the pan on a cooling rack for about 5 minutes, remove from pan and let them finish cooling on the cooling rack for about 30 minutes before decorating.
Royal Icing Recipe
Using a mixer, beat all ingredients together at medium speed until stiff peaks form. Thin the icing for dipping: add one tablespoon of water to one cup of royal icing.
To make sure the icing is the correct consistency, stir with a spoon and let the icing run off back into the bowl. The royal icing that runs back into the bowl should hold its shape for a few seconds and then spread back out.
Add one to two drops of Electric Green AmeriColor Food Coloring to the icing and stir until incorporated and royal icing is evenly colored.