These Spooky Witch Finger Cookies look so realistic! They are shortbread cookies decorated with sliced almonds for the fingernails, ground cinnamon, and food coloring or jam for the dirty/bloody effect. You will love how easy and fun these cookies are and they will be hit at your Halloween party.
Halloween baking is so much fun! We start celebrating at the end of September, and the kids love this holiday so much. My niece Sophie is the biggest fan and loves helping me make all the treats. We make everything from these spooky Wicked Witch Finger Cookies, to Layered Candy Corn Cups, Halloween Graveyard Dirt Cake, and Popcorn Ghosts!
These cookies may look not so appetizing, but they’re absolutely delicious! They might also look complicated, but they’re quite easy to make. And kids can help you make them (recommended age 4+). The cookies have a shortbread texture, they’re flavored with almond extract, and a touch of ground cinnamon, and the almond halves also give these cookies a nice crunch and flavor.
Table of Contents
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour, Baking Powder, and Salt: The basic dry ingredients in many cookie recipes are all here. These make up the bulk of the dough and give it a bit of flavor and rise.
- Butter and Powdered Sugar: You will cream these two together to get the cookie dough started. Use unsalted butter, and be sure that it’s softened to room temperature before you start.
- Eggs: This recipe calls for one large egg that’s kept at room temperature. If your store eggs in the fridge, take one out about 20-30 minutes before you start making the cookies. It will incorporate in the cookie dough much better when it’s brought to room temp.
- Vanilla and Almond Extracts: A good quality pure vanilla extract is a must for delicious cookies, and almond extracts give these cookies extra flavor. You can use one extract, but I like to use both for a distinct flavor.
- Almonds, Cinnamon, and Food Coloring: These are used to decorate the cookies and make them look “realistic”. You need blanched/peeled almonds, you can use raw or roasted. And some ground cinnamon that will rubbed after baking. For the red color effect, I used gel food coloring, but you can use jam if you prefer.
How to Make Witch Finger Cookies
- Dry Ingredients: In a bowl, combine the flour with baking powder and salt and set aside.
- Wet Ingredients: In a separate bowl, using a hand or a stand mixer beat the butter with the powdered sugar until smooth and creamy. Add in the egg, vanilla extract, and almond extract, and mix again until smooth.
- Combine: Next, add the dry ingredients and mix until just combined
- Chill Dough: Cover the bowl with plastic wrap, and chill in the fridge for 30 minutes.
- Preheat: Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or a Silpat silicone mat.
- Shape: Remove the cookie dough from the fridge, and using a small 1 tablespoon size cookie scoop, scoop out cookie dough into balls. Then using your hands shape them into 3-inch cylinders and place them on the prepared cookie sheet. Press the top of each cylinder with an almond half, then using a butter knife create small indents to make the finger look real.
- Bake: Bake in the preheated oven for 18-20 minutes or until the bottom of the cookie is slightly browned. Remove and allow to cool down on a wire rack.
- Decorate: Rub a little bit of ground cinnamon onto each finger cookie, and brush with food coloring if desired. Raspberry or strawberry can also be used.
Tip!
To make these cookies extra spooky, remove the almond halves after baking, then use a little bit of jam in their place and glue them back on with the help of the jam.
FAQS
Simply add a few drops of green food coloring to the cookie dough. I recommend using gel food coloring for a vibrant color.
Witch finger cookies should be stored in an airtight container at room temperature for a week. If you’re using jam, then I recommend either storing them in the fridge or you can store them at room temp for 3 days.
These spooky Witch Finger Cookies are going to be everyone’s favorite treat this year! Be sure to pin the recipe for later!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Wicked Witch Fingers
Equipment
- Butter knife
Ingredients
- 2¾ cup (350g) all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter softened to room temperature
- 1 cup (130g) powdered sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
For decoration
- ½ cup (50g) almond halves
- 1 teaspoon ground cinnamon optional
- Red food coloring optional
Instructions
- In a bowl, combine the flour with baking powder and salt and set aside.
- In a separate bowl, using a hand or a stand mixer beat the butter with the powdered sugar until smooth and creamy. Add in the egg, vanilla extract, and almond extract, and mix again until smooth.
- Next, add the dry ingredients and mix until just combined
- Cover the bowl with plastic wrap, and chill in the fridge for 30 minutes.
- Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or a Silpat silicone mat.
- Remove the cookie dough from the fridge, and using a small 1 tablespoon size cookie scoop, scoop out cookie dough into balls. Then using your hands shape them into 3-inch cylinders and place them on the prepared cookie sheet. Press the top of each cylinder with an almond half, then using a butter knife create small indents to make the finger look real.
- Bake in the preheated oven for 18-20 minutes or until the bottom of the cookie is slightly browned. Remove and allow to cool down on a wire rack.
- Rub a little bit of ground cinnamon onto each finger cookie, and brush with food coloring if desired. Raspberry or strawberry can also be used.
Notes:
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Tanja says
Your recipe says to add the egg, egg yolk. Is it just 1 large egg, or do you add an extra egg yolk, too.
Diana says
That was a typo! You only need 1 egg. Enjoy!
Antoinett says
the ingredients calls for one egg, but the instructions say to add egg and egg yolk??
Diana says
Thanks for the heads up! That’s a typo, you only need an egg.
Daire says
I can’t wait to make these for Halloween this year! I just featured this recipe on my Halloween Foods roundup on my blog!
Debra M Nanez says
How many cups of all purpose flour for 350 grams??? HELP…
I wanna try this recipe! 🎃👻
Debra Nanez
Diana says
That’s about 2.5 cups! Let me know how they turn out. Happy baking! 🍂