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Spooky Witch Finger Cookies with Almond Nails: Easy Halloween Recipe

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These buttery, lightly spiced cookies are shaped like creepy witch fingers with almond nails and a dab of red jam ‘blood’ at the base. They’re fun to make, genuinely delicious, and guaranteed to get a reaction at any Halloween party.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • Green food coloring gel
  • 1 cup sliced almonds
  • Red jam or jelly (strawberry or raspberry)

Instructions

  1. Cream the butter and sugar. In your large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients. Beat in the whole egg, then the egg yolk, one at a time. Add the vanilla extract and almond extract. Mix until just combined.
  3. Incorporate the dry ingredients. In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add the dry mixture to the wet mixture, mixing on low speed. Stop as soon as the flour disappears.
  4. Add the color. Add a few drops of green food coloring gel to the dough and mix on low, or knead it in with your hands. Add more gel gradually until you reach a color you’re happy with.
  5. Chill the dough. Wrap the dough tightly in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour, or up to 24 hours.
  6. Preheat and prepare. When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Take the dough out of the fridge and let it sit at room temperature for 5 minutes.
  7. Shape the fingers. Pinch off a small piece of dough, about the size of a walnut. Roll it between your palms into a log shape, about 3-4 inches long. Then taper one end slightly to form the fingertip. Place it on the prepared baking sheet. Repeat with the remaining dough, spacing the fingers about 2 inches apart.
  8. Add the details. Use the back of a small knife or a toothpick to press horizontal lines into each finger, creating the knuckle wrinkles. Place one sliced almond on the tapered end of each finger, pressing gently to secure it.
  9. Bake. Bake for 12-15 minutes, or until the cookies are set and the edges are just barely starting to turn golden. Rotate the baking sheets halfway through for even baking.
  10. Cool and decorate. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, use a small brush or your finger to dab a tiny amount of red jam at the base of each almond nail.

Notes

Chilling the dough is non-negotiable to prevent spreading. Use gel food coloring for best results. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For vegan, use vegan butter and a flax egg. Store in an airtight container at room temperature for up to 5 days. Freeze unbaked shaped dough for up to 3 months.

Nutrition

Keywords: Halloween cookies, witch finger cookies, almond nails, spooky cookies, easy Halloween recipe, shortbread cookies

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