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Spooky Witch Finger Halloween Cookie Cake: Easy & Creepy Dessert

witch finger halloween cookie cake - featured image
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These buttery, soft sugar cookie cakes are shaped into delightfully gruesome witch fingers with almond sliver ‘fingernails.’ They’re easy to make, creepy to look at, and delicious enough that people forget they’re supposed to be gross.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 24–30 slivered almonds
  • Red food coloring or strawberry jam (optional, for ‘blood’ effect)

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients. Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
  3. Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  5. Chill the dough. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat the oven. While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Shape the fingers. Take one disk of dough out of the fridge. Pinch off a piece about the size of a walnut (roughly 1.5 tablespoons). Roll it between your palms into a log shape, about 3 inches long and ¾ inch thick. Slightly taper one end to mimic the fingertip. Place it on the prepared baking sheet. Repeat with the remaining dough, spacing the fingers about 2 inches apart.
  8. Create the knuckles. Using a small offset spatula or the back of a butter knife, gently press 2-3 horizontal lines across each finger to create knuckle creases. Also press a small indent at the tip of the finger where the nail will go.
  9. Add the fingernails. Gently press a slivered almond into the indent at the tip of each finger. The pointed end of the almond should face outward. Press it in just enough so it stays put during baking. If using red food coloring or jam, dab a tiny amount at the base of the almond now.
  10. Bake. Bake for 10-12 minutes, or until the edges are just barely golden. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. Repeat. Let the baking sheets cool completely before placing the next batch of raw fingers on them.
  12. Serve. Arrange the witch fingers on a platter. For extra creepiness, place a few fingers sticking out of a bowl of popcorn or dip.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Make knuckle lines deep enough to remain visible after baking. Watch the almond nails to prevent burning; tent with foil if needed. Bake one sheet at a time on the middle rack for even results. The cookies taste even better the day after baking.

Nutrition

Keywords: Halloween cookies, witch fingers, sugar cookies, spooky dessert, easy Halloween recipe, creepy cookies, almond cookies

Find it online: https://tablemira.com/spooky-witch-finger-halloween-cookie-cake-easy-and-creepy-dessert/