| Total: | 1 hr 10 min |
| Prep: | 1 hr |
| Cook: | 10 min |
| Yield: | Makes about 3 dozen |
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 batch Royal Icing (see below)
- Food coloring
- 1 egg white
- 1 teaspoon lemon juice
- 1 1/2 cups confectioners’ sugar
Instructions
- Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown.
- To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing.
- To make the spiderwebs, spread white royal icing smoothly over the surface. Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward. Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design.
- With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners’ sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.
Reviews
amazing i really loved these cookies
Didn’t do the icing, just looking for a basic sugar cookie recipe, this is fabulous. Not too sweet, great consistency. Roll a little thick and you get a chewy delectable cookie!
I made these cookies for my friends and thet loved them. The chocolate added just the right touch. Everyone loved them.
I give this a 2 star only because it was easy to make in a food processor. They were very tasteless, maybe add some lemon or some other flavor would help. I will try this again adding my own taste, like I said, makes easy in a processor.
Very taste and easy to decorate. Cute display.
Made these for an office halloween potluck. They were a big hit! There wasn’t one left. And very easy to make. I will make another batch for myself soon. 🙂
i think they are sooo cute and im going to make them for my friends halloween party
This is a great recipe. Easy to follow directions and my cookies looked just like the picture!!Not to mention they tasted great.
it is a yummy recipe that i will use over and over it seems to be a great recipe!!!
The kids loved helping me make the web design on the cookies. I made the royal icing with the pasturized powdered egg whites.