Print

Best Easy Spiderweb Halloween Cookie Cake Recipe

spiderweb halloween cookie cake - featured image
Print Recipe

A soft, fudgy chocolate cookie cake topped with a simple powdered sugar glaze and decorated with an easy spiderweb design. This impressive Halloween dessert comes together in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and well combined.
  4. Add egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until smooth and slightly thickened, about 30 seconds.
  5. Pour dry ingredients into wet ingredients. Fold with a spatula until just combined and no streaks of flour remain.
  6. Transfer dough to prepared pan. Spread evenly to edges, pressing gently with slightly wet fingers if needed. Dough should be about ½ inch thick.
  7. Bake for 18-22 minutes. Edges should be set and slightly cracked, center should look soft and slightly underdone. A toothpick inserted in center should come out with moist crumbs.
  8. Let cookie cake cool in pan for 10 minutes. Run a knife around edge, then transfer to a cooling rack. Cool completely before glazing (about 30-40 minutes).
  9. While cookie cools, make glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Add more milk if needed until glaze is thick but pourable (like slightly runny honey).
  10. Pour glaze over center of cooled cookie cake. Use back of a spoon to spread gently toward edges, leaving about ½ inch of cookie exposed around rim.
  11. While glaze is still wet, pipe or drizzle concentric circles of glaze starting from center and working outward. Using a toothpick, drag from center outward through all circles. Repeat 6-8 times around cookie like spokes on a wheel. Then drag toothpick from outer edge toward center between each spoke to create spiderweb pattern.
  12. Let glaze set for 15-20 minutes. Add plastic spider decorations if desired. Slice and serve.

Notes

Don’t overbake – the cookie should look slightly underdone in the center when removed from oven. Use room temperature egg to prevent butter from seizing. Work quickly with glaze as it sets fast. For a cleaner web, use a squeeze bottle for piping concentric circles. Store in airtight container at room temperature for up to 3 days. Freeze unglazed cookie cake for up to 2 months.

Nutrition

Keywords: Halloween cookie cake, spiderweb cookie, chocolate cookie cake, easy Halloween dessert, fudgy chocolate cookie

Find it online: https://lyrafeast.com/best-easy-spiderweb-halloween-cookie-cake-recipe/