Witch fingers & monster cookies: scary cookie recipes for Halloween


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Are you looking for spooky and delicious ideas for your Halloween party? These cookies will make your guests’ eyes pop. And the best part: most of our Halloween cookies are really easy to make. We hope you have fun baking and munching on them!

1. Crispy witch fingers

Witch fingers are one of the classic Halloween cookies! They look wonderfully spooky and frighteningly real. The fingernails are made of almond kernels or flakes, which you attach with jam or melted chocolate.

Witch finger cookies for Halloween.
Credit: AdobeStock

You need these ingredients:
For about 30 witch fingers

  • 1 egg
  • 250 g soft butter
  • 125 g icing sugar
  • 350 g flour
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch of salt

For decoration

  • 100 g whole almonds
  • Strawberry, blackberry or currant jam or melted chocolate coating

Here’s how to bake the witch’s fingers:

Mix all the ingredients together in the order given and knead everything into a smooth dough. Wrap the dough in cling film and place it in the fridge for half an hour.

In the meantime, heat the unpeeled almonds in a pan of water for 3-5 minutes. The almonds can then be easily peeled. Preheat the oven to 170 degrees top/bottom heat and line a baking tray with baking paper.

Divide the dough into about 30 equal-sized balls (about 1 tablespoon of dough per portion). Roll out the balls to the length of your fingers and form a curve in the middle and at the top for the finger bones. It doesn’t have to look completely even, after all it’s supposed to represent the crooked fingers of a witch. Score a few thin folds of skin (e.g. with a toothpick) and you’re done.

Press the tips of the witch’s fingers lightly and brush them thinly with jam. Stick a peeled almond onto each fingernail and place it in the oven for 20-25 minutes.

Also delicious: Spiderweb cake: delicious, spooky, wonderfully chocolatey

2. Colorful monster cookies

You can really make your children happy with these colorful Halloween cookies. If you prefer something less scary or more chocolatey, just choose chocolate chips like Smarties or M&Ms instead of the edible monster eyes.

Tip: We decided on a moist peanut butter dough. But you can also use any other cookie dough for the monstrous Halloween cookies. The main thing is that the dough is not too dark. Otherwise the food coloring won’t come through so well. So anything but chocolate dough will work – except if you color the Halloween cookies black!

Colorful monster cookies with eyes.
Credit: AdobeStock

You need these ingredients:
For about 15 Halloween cookies

  • 1 egg
  • 80 g cane sugar
  • 80 g sugar
  • 120g butter
  • 120 g peanut butter
  • 150 g flour
  • 1 teaspoon Baking powder
  • 1 tsp vanilla extract
  • 1 pinch of salt

For decoration

Here’s how to bake the monster cookies:

Mix all ingredients in the order given to form a smooth dough. Preheat the oven to 175 degrees top/bottom heat and line a baking tray with baking paper.

Divide the dough into three equal portions. Color each portion with a few drops of food coloring. Roll the dough into 15 small balls. Place the dough balls on the baking paper and press them flat with a fork. Leave enough space between the Halloween cookies (approx. 2 cm on all sides).

Distribute the sugar eyes (or chocolate chips) as desired on the cookies and press them lightly into the dough. Bake for 10 minutes until the Halloween cookies are golden brown. Allow to cool and enjoy.

3. Simple gingerbread bats

Shortly after Halloween, the pre-Christmas season basically starts. So why not combine Christmas gingerbread with spooky bats? The recipe for the gingerbread is incredibly simple and even vegan! Then you can cover the bats completely with chocolate and add two little sugar eyes – done!

Bat-shaped cookies for Halloween.
Credit: AdobeStock

You need these ingredients:
For about 20-30 Halloween gingerbread cookies

  • 500g flour
  • 1 pack of baking powder
  • 200 g brown sugar
  • 50 g baking cocoa (unsweetened)
  • 50 ml sunflower oil
  • 250 ml milk
  • 1 tbsp gingerbread spice

For decoration

  • 300 g dark chocolate
  • Sugar Eyes

Here’s how to prepare it:

For the gingerbread, first mix the dry ingredients in a bowl. Then add the oil and milk and knead well until you have a smooth dough. Roll this out on a floured work surface.

Preheat the oven to 180 degrees top/bottom heat.

Then use a bat cookie cutter (available here on Amazon*) to cut out the gingerbread cookies, place them on a baking tray lined with baking paper and bake for about 10-15 minutes.

After baking, allow the gingerbread to cool completely. In the meantime, melt the chocolate over a water bath. Dip one side of the gingerbread into it and stick two sugar eyes on it.

Also read: Happy Halloween: 5 healthy snack ideas for kids

4. Sweet mummy macarons

Halloween macarons may be a little more complicated to bake, but they are incredibly sweet. If you don’t have enough time, you can just bake normal cookies and decorate them in a mummy look.

White macarons decorated as mummies.
Credit: AdobeStock

You need these ingredients:
For 12 Halloween macarons
For the macarons

  • 50 g almonds (ground and blanched)
  • 45 g icing sugar
  • 1 fresh egg white
  • 1-2 tablespoons water
  • 20 g sugar

For the vanilla filling

  • 7 g vanilla pudding powder
  • 1 tsp vanilla extract
  • 100 ml milk
  • 5 g sugar
  • 15 g icing sugar
  • 40 g butter (soft)

For the mummy decoration

Here’s how to bake the Halloween macarons:

Vanilla filling: First, mix a vanilla pudding from pudding powder, sugar and milk. To do this, mix the powder with a few tablespoons of milk like a roux. Then it won’t clump as quickly when you add the liquefied powder to the hot milk. Bring to the boil while stirring constantly. Remove the pan from the heat. Cover the surface of the pudding with cling film and leave to cool for 45 minutes.

Mix the butter and icing sugar until creamy. Gradually stir in some of the pudding. Then place in the fridge for 1 hour.

Macaroons: Finely grind the icing sugar and ground almonds, for example in a food processor. Sift the almond sugar and beat the egg whites until stiff. Boil the water and sugar until the sugar has melted. Allow the syrup to cool to room temperature and then stir into the beaten egg whites. Gradually fold the sweetened beaten egg whites into the almond mixture.

Bake: Line a baking tray with baking paper. Fill the macaron dough into a piping bag and pipe a 2 cm circle onto the baking paper. Leave to rest for 30 minutes. During this time, preheat the oven to 170 degrees. Put the macarons in the oven and bake for 10-15 minutes. Turn the tray once. Leave the macarons to cool on a rack for 20 minutes.

To fill: You can use the break to melt the white chocolate for the mummy decoration in a hot water bath. When the macarons are no longer hot, use a piping bag to spread the cooled vanilla cream over half of the macarons. Place a macaron on top of each as a lid and press down lightly.

Decorate: Using a spoonful of white chocolate, draw long threads over the macarons. This will represent the mummy’s bandages. Before the icing dries, press two sugar eyes into the middle of each macaron. And then the Halloween cookies are finally ready to be eaten!

App recommendation: Do you often wonder what to cook? The free EatClub app puts an end to that. From quick after-work meals to healthy recipes to show-off meals, it has it all. Practical: With the app’s digital shopping list, you also save time in the supermarket!

We hope you like our recipe and wish you lots of fun cooking, baking and trying it out! Feel free to write to us on Instagram or Facebook: We are always happy to receive suggestions and recipe requests!

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