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Spooky Witch Finger Sugar Cookies Easy Halloween Recipe

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These spooky witch finger sugar cookies are a Halloween tradition—creepy, delicious, and surprisingly easy to make. With almond fingernails and a buttery sugar cookie base, they’re a conversation starter and a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour (spoon and level)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Whole blanched almonds (one per cookie, about 24-30)
  • Red gel food coloring
  • Seedless raspberry jam (optional, for extra gore)

Instructions

  1. Cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  2. Beat in the egg, vanilla extract, and almond extract until fully combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture in two additions, mixing on low until just combined.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper.
  6. Take about 1 tablespoon of dough, roll into a log shape, and place on the baking sheet. Taper one end slightly thinner for the fingertip and leave the other end thicker for the wrist.
  7. Use the back of a butter knife to press gentle lines into the dough for knuckles (2-3 per finger).
  8. Press a whole blanched almond into the tapered end of each finger, pushing it in about halfway.
  9. Bake for 12-14 minutes, until edges are just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. Once completely cool, use a small paintbrush to dab red gel food coloring around the cuticle area where the almond meets the dough. Optionally, mix raspberry jam with a drop of red coloring for a glossy blood effect.

Notes

For best results, press knuckle lines twice—once before baking and again 30 seconds after removing from the oven. Keep dough chilled between batches to prevent spreading. Use gel food coloring for more realistic blood effect. Store in an airtight container at room temperature for up to 5 days.

Nutrition

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

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