These creepy spider Halloween cookies are made using some of the same methods as used in my bee cookie. For a list of products used in this and other tutorials, visit “my favorite decorating products”.
The royal icing transfer technique is now available as a video tutorial in my shop.
Begin by making a template. Trace the spider bodies onto a piece of paper. Note that I did not trace the entire length of the leg, only the first section. I’ll pipe the rest of the legs onto the cookie later. I am making 6 cookies, but I made lots of extra spiders in case of breakage.
Tape the template onto the back of a sheet tray and cover it in wax paper. Secure it with tape.
The icing I am using for the spider bodies is somewhat thick. It just barely holds a peak. This color is a mixture of Wilton brown with a touch of juniper green.
Pipe the legs first using a tip 1.
Then pipe the smaller section of the body.
Pipe tiny eyes (not actually eyes…chellicerae as I’ve been told).
Wait about 10 minutes before piping the larger section of the body so that the first section has a chance to dry a little. Outline and fill in the rest of the body.
Allow the spiders to dry overnight.
While the spiders are still on the wax paper, dust them with Wilton pearl dust in bronze.
Remove the tape from the wax paper.
Cut the wax paper around the spiders into square sections.
Carefully peel the spiders off of the wax paper. The legs are very delicate, so you might lose some.
Use an offset spatula to help remove the spiders from the paper.
Prepare to flood the cookies. I am using a light gray with a touch of brown for the base, and a dark gray for the web. This is a 3×3″ square cookie.
Flood your cookie using 15 count royal icing and a tip 3. Pipe the spider web using the same consistency icing and a tip 1 immediately after flooding.
While the icing is still wet, use your offset spatula to place the spider onto the cookie.
Allow the icing to dry overnight.
Using the same icing as you used to make the spider body, pipe the next sections of the legs with a tip 1.
Allow the legs to dry for 20 minutes. Using a mixture of Wilton pearl dust in bronze and alcohol such as vanilla extract or vodka, paint the legs with a small brush.
Add shading to the body using the bronze paint.
Pipe a bead border to the corners using stiff dark gray icing and a tip 2.
Dust the edges of the cookie using dry bronze pearl dust.
For more tutorials, visit my video tutorial shop.
25 thoughts on “Creepy Spider Halloween Cookies!”
Hi! I’m wondering what the purpose is of doing the spider separately and adding him on later? Would it be any different to just icing him directly onto the web (after the web has completely dried obviously, otherwise he would bleed into it).
Thank you, Jenny and Amanda! You could definitely do this directly on the cookie. I like royal icing transfers because you can make them ahead of time and store them indefinitely, then use them when you’re ready to decorate the cookies 🙂
You are just crazy talented!! I so enjoy watching your video’s – you make it look so easy when it’s not! I don’t think I could ever eat a cookie you decorated – or watch anyone eat one! They are little gorgeous pieces of art!
I am planning a large party for Halloween, I am catering myself for 40. How far in advance can I make, freeze, thaw, decorate the cookies and still have them look and taste great?
These creepy spider Halloween cookies are made using some of the same methods as used in my bee cookie. For a list of products used in this and other tutorials, visit “my favorite decorating products”.
The royal icing transfer technique is now available as a video tutorial in my shop.
Begin by making a template. Trace the spider bodies onto a piece of paper. Note that I did not trace the entire length of the leg, only the first section. I’ll pipe the rest of the legs onto the cookie later. I am making 6 cookies, but I made lots of extra spiders in case of breakage.
Tape the template onto the back of a sheet tray and cover it in wax paper. Secure it with tape.
The icing I am using for the spider bodies is somewhat thick. It just barely holds a peak. This color is a mixture of Wilton brown with a touch of juniper green.
Pipe the legs first using a tip 1.
Then pipe the smaller section of the body.
Pipe tiny eyes (not actually eyes…chellicerae as I’ve been told).
Wait about 10 minutes before piping the larger section of the body so that the first section has a chance to dry a little. Outline and fill in the rest of the body.
Allow the spiders to dry overnight.
While the spiders are still on the wax paper, dust them with Wilton pearl dust in bronze.
Remove the tape from the wax paper.
Cut the wax paper around the spiders into square sections.
Carefully peel the spiders off of the wax paper. The legs are very delicate, so you might lose some.
Use an offset spatula to help remove the spiders from the paper.
Prepare to flood the cookies. I am using a light gray with a touch of brown for the base, and a dark gray for the web. This is a 3×3″ square cookie.
Flood your cookie using 15 count royal icing and a tip 3. Pipe the spider web using the same consistency icing and a tip 1 immediately after flooding.
While the icing is still wet, use your offset spatula to place the spider onto the cookie.
Allow the icing to dry overnight.
Using the same icing as you used to make the spider body, pipe the next sections of the legs with a tip 1.
Allow the legs to dry for 20 minutes. Using a mixture of Wilton pearl dust in bronze and alcohol such as vanilla extract or vodka, paint the legs with a small brush.
Add shading to the body using the bronze paint.
Pipe a bead border to the corners using stiff dark gray icing and a tip 2.
Dust the edges of the cookie using dry bronze pearl dust.
For more tutorials, visit my video tutorial shop.
Hi! I’m wondering what the purpose is of doing the spider separately and adding him on later? Would it be any different to just icing him directly onto the web (after the web has completely dried obviously, otherwise he would bleed into it).
Thanks! LOVE your videos, very inspiring.
Jenny
I’m wondering the same thing… love this cookie!
Thank you, Jenny and Amanda! You could definitely do this directly on the cookie. I like royal icing transfers because you can make them ahead of time and store them indefinitely, then use them when you’re ready to decorate the cookies 🙂
Always amazing to watch your videos and you are so generous 🙂
You are just crazy talented!! I so enjoy watching your video’s – you make it look so easy when it’s not! I don’t think I could ever eat a cookie you decorated – or watch anyone eat one! They are little gorgeous pieces of art!
Muy lindas
These are amazing!!!! Thank you for sharing your talent and knowledge!! All I can say is Wow!!!
I am planning a large party for Halloween, I am catering myself for 40. How far in advance can I make, freeze, thaw, decorate the cookies and still have them look and taste great?
I’m trying to place an order, but it will not accept my email as valid and it is. Please help me.
What is 15 count royal icing as describes in this recipe?
I’m referring to “flood consistency” royal icing, which you can learn about here: http://www.sweetambs.com/tutorial/royal-icing-consistencies/
Pingback: Quick Tip Thursday #4! - The Simple, Sweet Life