Witch Finger Sugar Cookies That Look Creepy, Bake Easy
Witch Finger Sugar Cookies are basically a simple butter-and-sugar cookie dough shaped into gnarly little fingers, topped with almond “nails,” and finished with jam so they look… questionably realistic.
Equipment
- Baking sheet
- Parchment paper (or silicone baking mat)
- Medium mixing bowl
- Whisk
- Large mixing bowl
- Hand mixer or stand mixer
- Paring knife
- Wire rack
- Small saucepan
Ingredients
- 113 g unsalted butter room temperature (1/2 cup / 1 stick)
- 200 g granulated sugar (1 cup)
- 1 large egg room temperature
- 1 tsp pure vanilla extract (5 ml)
- 260 g all-purpose flour (2 cups + 2 Tbsp)
- 1/2 tsp baking powder (2 g)
- 1/4 tsp fine salt (1 g)
- 18–22 large sliced almonds for fingernails
- 80 g raspberry jam for the “blood” (about 1/4 cup; strawberry also works)
- green gel food coloring optional, a few drops
Instructions
- Heat the oven to 165°C (325°F). Line a baking sheet with parchment (or a silicone mat).
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl with a hand mixer (or a stand mixer), beat the butter and sugar until lighter in color and fluffy, about 2–3 minutes. Scrape down the bowl.
- Beat in the egg until smooth, then add the vanilla. If using, add a couple drops of green gel food coloring.
- Add the dry ingredients and mix on low just until no dry flour remains. The dough should be soft but not sticky.
- Cover and refrigerate the dough for 30–45 minutes.
- Scoop about 1 1/2 Tbsp dough per cookie. Roll into a log about 12–13 cm (5 in) long and roughly 1.25 cm (1/2 in) thick, tapering one end slightly for the fingertip.
- Press a sliced almond into the tapered end to make the nail.
- Use a paring knife to make 2–3 shallow horizontal cuts around the middle for knuckles. Pinch gently on either side of the cuts to puff up the “knuckle.”
- Arrange cookies about 2.5 cm (1 in) apart. Bake 16–18 minutes, until lightly golden at the edges.
- Cool on the tray 5 minutes, then transfer to a rack and cool completely before adding jam.
- Warm the jam in a small saucepan over low heat for 1–2 minutes until loosened. Dip the blunt end of each cookie in jam, or dab jam around the almond nail to look like it’s oozing.
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 55mgPotassium: 35mgFiber: 1gSugar: 12gVitamin A: 210IUVitamin C: 0.4mgCalcium: 12mgIron: 0.7mg
Tried this recipe?Let us know how it was!
