Part trick and all treat, these Spooky Witch Finger Cookies will enchant your taste buds, your kids, and your friends.
I’ve always worked full-time, so I couldn’t regularly volunteer at my children’s schools. So when I did have a chance to take an afternoon off and spend it with them, I liked to go all out. My favorite party to host was always for Halloween because you can be so creative with the games and decorations. Oh, and the food. I mean, doesn’t everybody love food with a theme?
And these Spooky Witch Finger Cookies were a hit every fall. I liked to ham it up a little bit and cackle wildly while serving. Most of the kids loved it; a few thought I was nuts. Nevertheless, the cookies and bloody strawberry jam got rave reviews, and they quickly became a fan favorite at the local elementary school. Sometimes, I’d bring some other Halloween treats like Candy Corn Parfaits and Mummy Dogs, but the platter with the witch fingers was always the first to empty.
I’ll let you in on another secret: these cookies aren’t just for kids. With the almond flavoring and the delicious dipping sauce, these are a treat for all ages!
Why You Will Love This Recipe
When something looks good and tastes better, I call it a win. These are easy to make, store, and share—and you can adapt them based on your preferences or party themes.
Ingredients
- 1 cup butter (softened)
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp almond extract
- 2 2/3 cups all-purpose flour
- 3/4 tsp salt
- 24 blanched almonds
- 1/2 cup strawberry jam
How to Make – The Steps
Step 1: Add the softened butter and granulated sugar to a bowl and use a hand mixer to blend until it’s soft and creamy.
Step 2: Add the egg and almond extract and whisk until smooth.
Step 3: Pour in the powdered sugar, flour, and salt and keep blending until a rough dough forms.
Step 4: Cover the bowl with plastic wrap and place into the fridge for 2 hours.
Step 5: Preheat the oven to 350°F and line a baking tray with parchment paper.
Step 6: Break off pieces of dough and roll them into a roll about the size of your pinky finger. Squeeze the dough between your fingers to make it into a finger form.
Step 7: Press a blanched almond into the tip of the finger and lay the dough onto a baking tray with space around each finger. Use a knife to press creases into the fingers where the knuckles would be.
Step 8: Bake for 15-20 minutes or until the fingers are a light golden brown.
Step 9: Allow the cookies to cool, and then use a toothpick or a small tube to place any almond “nails” that may have come off the cookies. Serve with a small bowl of strawberry jam for a “bloody” dip.
Tips & Tricks for Perfect Witch Finger Cookies
- It’s important to chill the dough; it helps the cookies retain their shape while baking.
- To make the fingers look bloody, apply some strawberry jam at the base of the almond “nails” before baking.
- Bake your cookies until they are light brown but still soft to the touch.
FAQs
Sure! Try pure vanilla extract or lemon zest if you’re not a fan of the almond flavor.
Make sure to refrigerate the dough for roughly two hours. If it’s still sticky, add a bit more flour.
Feel free to add your favorite color: green or purple are popular for Halloween and make for some extra spooky cookies.
I like to add some orange zest and dip the fingertips in melted dark chocolate. You could use candy corn or sunflower seeds for the nails. And use whatever jam you have in the fridge: raspberry looks bloody too, but any kind will work.
Serving Suggestions
These Spooky Witch Finger Cookies go great with a glass of milk or hot chocolate. For older trick-or-treaters, I like to serve them with red wine or a spiced cider.
Make Ahead and How to Store
These cookies are perfect for the busy mom or dad. You can make them a couple of days before serving. Just let them completely cool before storing them in an airtight container at room temperature and leftovers will keep for a week. They’re fine to serve at room temp, but feel free to zap them in the microwave for a few seconds if you like warm cookies.
Spooky Witch Finger Cookies (Halloween Cookies)
Ingredients
- 1 cup butter softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp almond extract
- 2 2/3 cups all-purpose flour
- 3/4 tsp salt
- 24 blanched almonds
- 1/2 cup strawberry jam
Instructions
- Add the softened butter and granulated sugar to a bowl and use a hand mixer to blend into it is soft and creamy.
- Add in the egg and almond essence and whisk until smooth.
- Pour in the powdered sugar, flour, and salt and keep blending until a rough dough forms.
- Cover the bowl with plastic wrap and place into the fridge for 2 hours.
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Break off pieces of dough and roll them into a roll about the size of your pinky finger. Squeeze it between your fingers to make it into a finger form.
- Press a blanched almond into the tip of the finger and lay it onto the baking tray with space around each finger. Use a knife to press creases into the fingers where the knuckles would be.
- Bake for 15-20 minutes or until the fingers are lightly golden brown.
- Allow the cookies to cool and then use a toothpick or a small tube to stick any almond ‘nails’ that may have come off back onto the cookies and decorate the cookies with. Serve with strawberry jam as a dip.
Nutrition
