DELICIOUS SPIDERWEB LINZER COOKIES
Spiderweb Linzer Cookies are festive, buttery, and jam-filled, perfect for Halloween parties or spooky-themed gatherings. These cookies feature a crisp exterior, soft interior, and sweet jam center, decorated with a spiderweb design for a playful touch.
Linzer cookies are traditionally sandwich cookies filled with raspberry, apricot, or strawberry jam. The Halloween version adds spiderweb piped icing for a fun and seasonal twist, making them ideal for children, parties, or themed dessert tables.
These cookies are easy to prepare in advance, freeze well, and can be customized with different jams, colors, or designs. From the buttery dough to the perfectly cut tops, this recipe brings professional-looking cookies to your kitchen with minimal effort.
WHY YOU’LL LOVE THESE COOKIES
- Perfect for Halloween: Spiderweb design is festive and fun.
- Buttery & soft: Classic Linzer cookie texture with a slight crisp edge.
- Customizable jam: Raspberry, strawberry, or apricot for flavor variation.
- Make ahead: Dough can be chilled for 24 hours before baking.
- Kid-friendly decorating: Fun for kids to help pipe spiderwebs.
INGREDIENTS
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup raspberry jam (or preferred flavor)
- 1 cup powdered sugar
- 2–3 tsp milk (for icing)
- Black gel food coloring
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and granulated sugar until light and fluffy.
- Beat in egg, vanilla extract, and almond extract.
- In a separate bowl, whisk together all-purpose flour, almond flour, salt, and baking powder.
- Gradually add dry ingredients to butter mixture until dough forms.
- Divide dough in half, wrap in plastic, and chill 30 minutes.
- Roll out one portion of dough on floured surface to 1/4-inch thickness.
- Use a round cookie cutter to cut out bottoms and tops of the cookies (top cookies should have a small shape cutout in the center).
- Place cookies on baking sheet and bake 10–12 minutes until lightly golden. Cool completely.
- Fill bottom cookies with raspberry jam and sandwich with cutout tops.
- Mix powdered sugar with milk and black gel food coloring to make spiderweb icing.
- Pipe a spiral on top cookie and drag a toothpick from center to edges to create a spiderweb effect.
- Allow icing to set before serving or storing.
TIPS & TRICKS
- Cookie cutters: Mini round or themed cutters work well for top cutouts.
- Icing consistency: Should be thick but pipeable for clear spiderweb lines.
- Chilling dough: Prevents cookies from spreading too much during baking.
- Jam options: Use tart or sweet jams based on preference.
- Storage: Store in an airtight container for up to 5 days; do not refrigerate icing-heavy cookies.
Delicious Spiderweb Linzer Cookies – Halloween Treats
Festive spiderweb Linzer cookies filled with raspberry jam, perfect for Halloween parties and spooky dessert tables.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in egg, vanilla, and almond extract.
- Whisk together all-purpose flour, almond flour, salt, and baking powder.
- Gradually add dry ingredients to butter mixture until dough forms.
- Divide dough in half, wrap in plastic, and chill 30 minutes.
- Roll out dough to 1/4-inch thickness and cut cookies with round cutters.
- Bake 10–12 minutes until lightly golden and cool completely.
- Fill bottom cookies with raspberry jam and sandwich with top cutouts.
- Mix powdered sugar, milk, and black gel coloring for icing.
- Pipe spiderweb design on top cookies using icing.
- Allow icing to set before serving.
Notes
Cookies can be made ahead and stored in airtight containers for up to 5 days. Do not refrigerate icing-heavy cookies.
