Make it a Halloween to remember with these buttery and flaky, chocolate-packed sandwich spider and ghost cookies
This post is written in collaboration with Eggland's Best. All opinions are mine alone.
Get ready to dive into the spookiest season of the year with my Halloween ghost and spider sandwich cookies made with Italian pasta frolla and decorated with white and dark melted chocolate into cute and delicious spiders and ghosts. Perfect for your upcoming Halloween party!
Have you started your Halloween cookie baking yet?
If not, here is this simple and melt-in-your-mouth delicious recipe for some buttery and flaky, irresistible sandwich cookies.
These Halloween cookies are made with traditional Italian pasta frolla (pastry dough), which is similar to the dough for sugar cookies, but with the addition of egg yolks and no baking powder or baking soda.
But wait, there's a secret ingredient in these treats that makes them egg-stra special! I always choose Eggland's Best Eggs when I bake, because they stay fresher longer than ordinary eggs and truly enhance the taste and quality of the finished product.
Did you know? Eggland’s Best Eggs have 25% less saturated fat compared to ordinary eggs and a whopping 6x more vitamin D. So, not only are we baking up some spooky goodness, we're also keeping it healthier with the best eggs in town.
Time to whip up some magic in the kitchen and - the best part! - enjoy these ghoulishly delicious cookies.
Here are some tips for you when making these cookie sandwiches:
It's easier to mix in the butter if it's at room temperature. So make sure to remove it from the fridge at least half an hour before starting with the recipe. Cut in cubes so it will reach room temperature sooner.
If you are in a rush, and don't have time or patience to wait for the butter to warm up, you can cut it into pieces and place it in the microwave at 40% power and microwave for 5 seconds. Check and add 5-second increments until you get the soft (but not melted) consistency.
Here is one trick for you. Most recipes say to refrigerate the dough before you roll it out and cut it into shape, but why?!?! It's so much harder to roll once it's cold. So here is what I do. Roll when still soft, and preferably on a piece of parchment paper or a silicone mat. Refrigerate (or freeze if you don't have much time to wait around) and cut into cookies with perfect edges!
Oh, one more thing. Don't forget to roll out the scraps and make more cookies. And if you need to, simply double up the ingredients and make even more.
How do you know the cookies are fully baked:
Bake in the pre-heated oven for about 10 minutes, but the time highly depends on how thick you actually rolled the cookies, so could be a couple of minutes less or more.
You are looking for a golden color at the bottom of the cookies. I normally check the edges to see a little darker. Please don't overbake these cookies or they will turn out a little too crunchy.
Please note: You can make the cookie dough in advance, and stay in the refrigerator for five days, longer in the freezer.
Once baked they store well and keep in an airtight container for several days.... assuming you're not eating them all on the first day!
Now, enough with all the cookie-talk. Let's get baking :) Here is my easy recipe!
Other Halloween Recipes you might like:
PRINTABLE RECIPE CARD: Halloween Sandwich Cookies
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