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Witches Fingers Cookies Recipe

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3.9 from 10 reviews

Witches Fingers Cookies are spooky Halloween treats shaped like creepy fingers with almond fingernails and red gel ‘blood’ frosting. These buttery, soft, and detailed cookies are perfect for festive parties or to delight kids with a fun and eerie twist on classic sugar cookies.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 5 dozen (60 cookies)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cookie Dough

  • 1 cup butter, at room temperature
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Decorations

  • Red gel frosting or red jam or jelly (for nail beds)
  • 60 whole blanched almonds or sliced almonds (one for each cookie)

Instructions

  1. Cream Butter and Sugar: Using a handheld mixer, in a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract to combine well.
  2. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. Gradually add the dry ingredients to the butter mixture, mixing slowly to form a soft dough.
  3. Chill the Dough: Wrap the dough in plastic wrap and pat it into a disk shape. Chill it in the refrigerator for at least 30 minutes to firm up and prevent spreading during baking.
  4. Prepare Baking Sheet & Oven: Line baking sheets with parchment paper. Preheat the oven to 325°F (165°C).
  5. Shape the Fingers: Scoop out portions of dough and roll each into 1-inch diameter balls. Then shape each ball into a 3-inch long finger shape. Arrange the fingers about 2 inches apart on the prepared baking sheets.
  6. Detail the Fingers: Use the dull side of a knife to make 3 parallel marks midway down each finger to mimic knuckles. Pinch the dough above and below each knuckle to add dimension. Press down lightly with your index finger near the top to create a nailbed indentation.
  7. Chill Before Baking: Place the baking sheet with shaped fingers in the freezer for a few minutes to firm them up while preparing additional fingers on the next sheet.
  8. Bake: Bake the chilled fingers in the preheated oven for about 15 minutes or until golden around the edges.
  9. Decorate: Remove the cookies from the oven and let them cool slightly. Squeeze a bit of red gel frosting or jam onto the nailbed and press an almond on top to form the fingernail. Let cool completely so the almond adheres firmly.

Notes

  • Chilling the dough helps reduce cookie spreading for better finger shapes.
  • If the dough is too crumbly to roll, add milk drop by drop until it reaches a workable consistency.
  • Use red gel frosting for the best bright ‘bloody’ effect; jam or jelly can be a substitute.
  • Make sure to press fingernail indentations deeply so the almond and frosting adhere well.

Find it online: https://allcookedup.com/witches-fingers-cookies-recipe/