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Spooky Witch Finger Halloween Sugar Cookies: Easy & Best

witch finger halloween sugar cookies - featured image
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These spooky witch finger cookies are soft, buttery, and perfectly sweet with a subtle almond flavor. They’re easy to make and guaranteed to be the hit of any Halloween party.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (about 60g) whole blanched almonds, sliced lengthwise
  • Red gel food coloring
  • Strawberry or raspberry jam, about 2 tablespoons
  • Optional: green or purple gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the wet ingredients. Beat in the egg, vanilla extract, and almond extract until fully combined.
  4. Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
  5. Shape the fingers. Take a heaping tablespoon of dough (about 20-25 grams) and roll it into a ball, then shape it into a finger-like cylinder. Make one end slightly thicker (the palm side) and the other end tapered (the fingertip). Place it on the prepared baking sheet.
  6. Create the knuckles and wrinkles. Using a sharp knife or bench scraper, gently press horizontal lines into the dough to create knuckle creases. Make 2-3 lines per finger, pressing about 1/4 inch deep. Gently pinch the sides of the finger at the knuckle to create a slight bulge. Then, using the tip of the knife, make a few tiny vertical lines near the fingertip to mimic skin wrinkles.
  7. Add the fingernail. Press one almond sliver firmly into the tapered end of each finger, angled slightly upward so it looks like a nail growing out. The wider end of the almond should be at the cuticle.
  8. Create the ‘bloody’ cuticle. Using a small pastry brush or your clean finger, dab a tiny amount of strawberry or raspberry jam at the base of the almond sliver, right where it meets the dough.
  9. Bake. Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be set and lightly golden on the bottom, but still pale on top.
  10. Cool completely. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack.
  11. Optional gore upgrade. If you want extra blood, drizzle a tiny bit of red gel food coloring mixed with a drop of water over the cuticle area after baking.

Notes

Don’t overbake. Witch finger cookies should be soft, not crunchy. Use cold hands for shaping if the dough gets greasy. Vary the finger shapes for realism. Score the knuckles before adding the almond. Watch the jam as different jams behave differently in the oven. These cookies actually taste better the next day.

Nutrition

Keywords: Halloween cookies, witch finger cookies, sugar cookies, spooky cookies, easy Halloween treat

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