Shortbread Spider Cookie Recipe

Shortbread Spider Cookie Recipe is a recipe made with butter, powdered sugar, vanilla extract, flour, mini chocolate truffles and candy eyes. It ‘s a fun and easy Shortbread Spider Cookies Recipe that ‘s great for Halloween dessert that takes about 45 minutes to make and can be made for up to 20 people.

Shortbread Spider Cookie Ingredients

• 1 cup (225g) unsalted butter, softened
• ¾ cup (90g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 20 mini round chocolate truffles (like Lindt or Maltesers)
• Candy eyes (you’ll need 40 – two for each spider)
• 14 cup (45g) semisweet chocolate chips or melting chocolate ( for spider legs )

Shortbread Spider Cookie Instructions

1. Preheat & Prepare the Dough Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Cream the softened butter and powdered sugar in a large mixing bowl until light and fluffy add vanilla extract and mix well.
2. Add the Flour Add the all purpose flour gradually mixing until soft dough is formed, smooth and easily rolling ( like a soft Butter hug in your hands).
3. Roll & Shape the Cookies Pull out 1 tablespoon of dough and roll it into a ball. Put on the baking sheet and gently flatten the top a little. Repeat until all dough has been used – should make about 20 cookies.
4. Bake to Perfection Bake the cookies in the preheated oven for about 12–15 minutes or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
5. Add the Chocolate Truffle Bodies Sprinkle a chocolate truffle in the center of each cookie (when they are still warm but not hot) and let them cool to the point where you can’t move them.
6. Melt & Pipe the Legs Melt the semisweet chocolate chips in a microwave-safe bowl in 15-second bursts, stirring in between until smooth. Use a piping bag or zip-top bag with a small cut off tip to pipe 3 little legs on each side of the truffle body (they don’t have to be perfect — spider legs are never perfect! )
7. Finish with Candy Eyes Attach a small dot of chocolate on the back of each candy eye and two directly onto each truffle to complete this cute little spider.

Recipe tips

• Use European-style butter for better flavor: If you have the chance, just use European Style Butter (fattier) for a more full flavored (moist ) cookie. It also gives the dough a more ” nutty ” smell when baked.
• Chill the dough if it feels too soft: If your kitchen is warm or the dough feels sticky, chill it in the fridge for 15–20 minutes before rolling. This helps the cookies keep their shape and improves texture — especially if baking with little hands involved!
• Add a pinch of salt for balance: If your butter is unsalted, try 14 teaspoon fine sea salt in the dough to bring out the subtle sweetness and make the buttery richness a little more apparent.

How To Store Shortbread Spider Cookie

Refrigerate: Allow the Shortbread Spider Cookies to cool completely. Then just place them in one layer in an airtight container or separate layers lined with parchment paper and store in the refrigerator for up to a week (great if they are going to be eaten or eaten soon during milder weather) because they will not melt the chocolate truffle centers and candy eyes.

Freeze: For a longer shelf life freeze the cookies after decorating. Allow the cookies to cool and set for 15 minutes, then place one layer on a baking sheet to flash-freeze for 1 hour and transfer in a freezer safe container or zip-top bag with layers of parchment paper separated. You can also store them in the freezer for up to 2 months. Thaw at room temperature before eating — no reheating!

How To Reheat Leftover Shortbread Spider Cookie

In The Oven: Preheat the oven to 300°F (150°C) and lay out the cookies on a baking sheet lined with parchment paper. Heat them for 5–7 minutes just until the shortbread is slightly heated and slightly crispy, on the edges. Allow to cool for 2 minutes before serving.

In The Microwave: 1+2 cookies on a microwave safe plate and heat on low ( 30%- 40% ) for about 10-15 seconds ( the idea is to not overheat; just long enough to soften the cookie without melting all of the chocolate ).

In The Air Fryer: Heat the air fryer to 300°F (150°C). Place cookies in a single layer in the basket and cook for 3–5 minutes, checking halfway to ensure decorations are still tucked in. Cool slightly before serving.

What to serve Shortbread Spider Cookie

Shortbread Spider Cookie Recipe Serve with: hot cocoa spices apple cider warm milk pumpkin lattes… IngredientsYou can also serve it with vanilla ice cream a bowl of fresh berries chocolate pudding and whipped cream to help you really enjoy your meal.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! you can make the dough up to 2 days in advance wrap it tightly in plastic wrap and put it in the fridge for about 10 – 15 minutes at room temperature to roll into balls.

What kind of chocolate truffles should I use?

Any small round chocolate truffles will work – Lindt Lindor, Maltesers or Ferrero Rocher (with the wrapper off of them – good stuff ). The ones that stay solid at room temperature are the best for this.

My dough feels too soft. What should I do?

If the dough feels sticky or soft, chill it in the refrigerator for 15–20 minutes this will make it firmer and easier to form neat balls.

More cookie recipes:

• Strawberry Pie Cookie Recipe
• Coconut Cream Pie Cookie Recipe
• Vanilla Glazed Apple Cookie Recipe