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Easy Witch Finger Halloween Cookies

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These Easy Witch Finger Halloween Sugar Cookies are a fun, spooky treat that started as a kitchen accident. They are simple to make, require no special decorating skills, and are guaranteed to be the star of any Halloween party.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sliced almonds (raw, unroasted)
  • Red jam or gel food coloring (for ‘blood’)
  • Green food coloring (optional, for dough tint)

Instructions

  1. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light, fluffy, and pale (about 3-5 minutes). Scrape down the sides.
  2. Add the wet ingredients: Add the room temperature egg, vanilla extract, and almond extract. Beat on medium speed until well combined and smooth (about 2 minutes). Scrape the bowl again.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until the dough comes together. Do not overmix.
  4. Chill the dough: Wrap the dough tightly in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes, or up to overnight.
  5. Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. Shape the fingers: Take about 1 to 1.5 tablespoons of chilled dough. Roll into a log shape about 3-4 inches long. Taper one end slightly thinner (fingertip) and leave the other end thicker (base). Place on prepared baking sheet.
  7. Create knuckles and nail: Using the back of a small knife, gently press 2-3 indentations into the dough for knuckles. Press a sliced almond into the tapered end for the fingernail, pointed end outward.
  8. Bake: Bake for 10-12 minutes, until edges are just barely golden. Centers will look pale. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Add the ‘blood’: Once completely cool, spoon red jam or gel into a piping bag or zip-top bag with a tiny corner snipped off. Pipe a small dollop at the base of the almond fingernail (the cuticle area). Optionally add a few drops on the knuckles.

Notes

Chill the dough thoroughly to prevent spreading. Handle dough as little as possible to keep it from getting sticky. Use a light touch for knuckle marks. Bake until just set; overbaking leads to dry cookies. Cool completely before adding jam ‘blood’ to prevent it from melting. Store undecorated cookies in an airtight container at room temperature for up to 5 days. Freeze baked, undecorated cookies for up to 3 months.

Nutrition

Keywords: witch finger cookies, Halloween cookies, sugar cookies, easy Halloween treat, spooky cookies, almond cookies

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