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Ingredients
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1 ½ cups all-purpose flour
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¾ cup Dutch-process cocoa powder
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¾ teaspoon baking powder
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1 ½ sticks Unsalted Challenge Butter
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1 cup granulated sugar
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¾ teaspoon kosher salt
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1 egg, room temperature
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2 teaspoon vanilla extract
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prepared white cookie icing, for decorating
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½ cup Salted Caramel Sauce, warmed
Directions
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1
Place flour, cocoa powder and baking powder in a medium and whisk to combine.
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2
In a large bowl, cream butter, sugar and salt with a handheld mixer until light and fluffy. Alternatively, use a stand mixer fitted with a paddle attachment. Mix in egg and vanilla, scraping down bowl as needed. Add dry ingredients and mix until just combined. Turn out the dough to a lightly floured surface and divide in half. Shape into two disks, wrap in plastic wrap and chill at least 1 hour.
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3
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
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4
Place one disk of dough between two sheets of parchment paper and roll out to a 1/4-inch thick. Repeat with remaining piece of dough. Cut out rounds with a 2-inch cookie cutter and transfer to prepared baking sheet. Use a smaller round to cut the centers out of half the cookies. Re-roll and chill scraps as needed. Place unbaked cookies in the freezer for 10 minutes.
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5
Bake for 10- 12 minutes, or until cookies are set on the edges. Let cool on the baking sheet.
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6
Use prepared white icing to decorate half of the cookies with spider webs. These will be the tops. Let icing harden. To assemble, spread a teaspoon of caramel sauce on a full cookie and top with a decorated spider web cookie. Store in an airtight container for up to 3 days.