Directions

• 1
  Place flour, cocoa powder and baking powder in a medium and whisk to combine.
• 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.
• 3
  Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
• 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.
• 5
  Bake for 10- 12 minutes, or until cookies are set on the edges. Let cool on the baking sheet.
• 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.