Description

Looking for a Halloween treat that’s equal parts spooky and scrumptious? Witch Finger Cookies, with their eerie almond “nails” and “bloody” raspberry jam tips, are the perfect sweet-and-scary addition to your festive spread. Rated 4.0 stars from 62 reviews, these easy-to-make cookies are a hit for their ghoulish look and buttery flavor.

Ingredients

The magic of Witch Finger Cookies comes from a handful of pantry staples that create a buttery, creepy treat. I’ll list everything for 28 cookies (4-5 per serving for 6-7 people), explain why each is key, and offer substitutions for dietary needs or pantry swaps. Let’s get baking!

Key Ingredients:

Vegetable oil cooking spray: Prevents sticking for easy release from the baking sheet. Why important? Ensures cookies keep their shape.
- Sub/Variation: Parchment paper or a silicone baking mat for a non-spray option.
2 cups all-purpose flour: Provides structure for a tender, crisp cookie. Why important? Keeps the dough moldable for finger shapes.
- Sub/Variation: Gluten-free all-purpose flour (1:1 ratio) for dietary needs; spoon and level to avoid density.
1/2 tsp baking powder: Gives a slight lift for a light texture.
- Sub/Variation: 1/4 tsp baking soda plus 1/2 tsp cream of tartar if baking powder is unavailable.
1/4 tsp fine salt: Enhances flavors and balances sweetness.
- No sub needed, but kosher salt works in a pinch.
1/2 cup (1 stick) unsalted butter, at room temperature: Creates a rich, buttery flavor and smooth dough. Why important? Essential for the cookie’s tender crumb.
- Sub/Variation: Vegan butter or margarine for dairy-free diets.
1 cup granulated sugar: Sweetens and helps achieve a light, fluffy texture when creamed.
- Sub/Variation: Coconut sugar for a slightly caramelized flavor, though it may darken the dough.
1 large egg, at room temperature: Binds the dough and adds richness.
- Sub/Variation: Flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan baking.
1 tsp pure vanilla extract: Adds warmth and depth to the flavor.
- Sub/Variation: Almond extract for a nutty twist or omit if unavailable.
28 large sliced almonds: The “fingernails” that give the cookies their creepy look. Why important? Adds crunch and authenticity.
- Sub/Variation: Pumpkin seeds or sliced carrots for a nut-free option.
1/2 cup raspberry jam: The “bloody” dip for the blunt ends. Why important? Adds a tart, spooky contrast.
- Sub/Variation: Strawberry jam or red icing for a similar effect; use seedless for smoother dipping.

Optional Add-Ins:

Green food coloring: Tint the dough for a witchy green hue.
Cocoa powder: Add 1 tbsp to the flour for a darker, “dirtier” finger look.
Cinnamon: Dust lightly for a warm, autumnal flavor.

Pro Tip: Use room-temperature butter and egg for a smooth dough—cold ingredients can make it crumbly. Choose whole, unblemished almond slices for the best “nail” effect. These ingredients cost about $8-10 total, making Witch Finger Cookies a budget-friendly Halloween treat!

(Word count: ~400. Let’s get shaping those creepy fingers!)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Baking Sheet (2 minutes)

Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat or parchment paper. Set aside.
Tip: Ensure the sheet is clean and flat to prevent uneven baking.

Step 2: Mix the Dry Ingredients (3 minutes)

In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp fine salt. Set aside.
Tip: Whisk thoroughly to distribute the baking powder evenly for a consistent texture.

Step 3: Make the Dough (5 minutes)

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1/2 cup unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Beat in 1 large egg and 1 tsp vanilla extract until smooth. Gradually add the flour mixture, beating on low until a dough forms (don’t overmix).
Pro Technique: Stop mixing once the dough comes together to avoid tough cookies. If sticky, chill for 10 minutes to make shaping easier.

Step 4: Shape the Fingers (7 minutes)

Scoop about 1 1/2 tbsp dough per cookie and roll between your palms into 5-inch-long fingers, about 1/2-inch thick. Press a sliced almond firmly into one end of each finger for the “fingernail.”
Make 2-3 horizontal cuts (1/4-inch deep, 1/2-inch long) in the center of each finger to mimic knuckles. Pinch the dough on either side of the cuts to shape the knuckles.
Arrange fingers on the prepared baking sheet, leaving space between each.
Tip: Vary the finger shapes slightly for a realistic, gnarly look. Press almonds securely to prevent them from falling off during baking.

Step 5: Bake and Cool (18 minutes + 1 hour cooling)

Bake at 325°F for 16-18 minutes, until light golden. Transfer to a wire rack and cool completely, about 1 hour.
Tip: Check at 16 minutes—ovens vary. Cool fully to ensure the cookies hold their shape for dipping.

Step 6: Add the “Blood” Dip (3 minutes)

In a small saucepan, heat 1/2 cup raspberry jam over low heat until warm and pourable, about 2 minutes. Dip the blunt end (opposite the almond) of each cookie into the jam to coat the tip.
Tip: Stir jam while heating to avoid burning. Use a shallow bowl for easier dipping.

You’re ready to serve these creepy cookies! Let’s make them Halloween-ready.

(Word count: ~650. Time to assemble that spooky platter!)