Witch Finger Sugar Cookies
A fun Halloween sugar cookie, these Witch Finger Sugar Cookies are super simple to make and lots of fun to dip!
Witch Finger Cookies Recipe
Dipping your fingers into the party dip is usually taboo – but not when you’re dipping these fun Witch Finger Cookies!
Usually when I make a dessert dip, I just serve it with vanilla wafers or fruit, but for Halloween I wanted to do something a bit extra-special and thought “dipping fingers” into the dessert would be a lot of fun.
Last year, Ella and I attended the premier for Hotel Transylvania and they were serving so many fun themed snacks, including chicken fingers with a bit of ketchup and a blanched almond on the tip for Edible Witch Fingers – and those served as the inspiration for today’s dessert!
If you’re looking for a dessert dip to pair these witch finger cookies with, check out:
- 3-ingredient Pumpkin Pie Dip
- Pudding Fluff Dip
- Cherry Lemon Cheesecake Dip
- Samoas Dip
- Maple Pecan Cheesecake Dip
- Caramel Apple Cookie Dough Dip
- Sweet Potato Hummus
Ingredients for Witch Finger Sugar Cookies
- Butter, softened at room temperature
- Powdered Icing Sugar
- Egg
- Almond Extract
- Vanilla Extract
- All-purpose Flour
- Baking Powder
- Salt
- Whole Almonds
- Chocolate Chips
- Coconut Oil <– can use shortening
Scroll down to the printable recipe card for full measurements.
Tip: you can freeze the cookie dough or baked cookies (without the almonds) for up to a month.
Kitchen Tools You May Find Helpful
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Mixing bowl
- Measuring cups and spoons
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Cookie sheets
- Microwave-safe bowl
How to Make Witch Finger Cookies
In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Mix in your egg, almond extract and vanilla.
Stir the baking powder and salt into the flour and then mix into the batter. Cover and refrigerate for 30 minutes.
Preheat oven to 325°F
Grease or line two cookie sheets with parchment paper and set aside.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll 2 teaspoons of dough into a finger shape. Press your finger or an almond to the tip of the “finger” to make an indent but remove before making. Repeat with remaining dough.
Use a fork or knife to make little lines for the knuckles.
Bake for 20 to 25 minutes or until pale golden. Let cool for 3 minutes before removing to cooling racks.
Melt the chocolate chips with the coconut oil or shortening. I like heating it in the microwave for 25 seconds, stirring, and then reheating as necessary.
Apply a dab of the chocolate to the “fingernail indent” and then attach an almond to the chocolate. Let dry completely before serving or packaging.
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Witch Finger Cookies
These spooky witch finger cookies are so much fun to serve and eat at a Halloween party and they are perfect for dipping! Who would have thought you'd be encouraging the kids to dip their fingers?!
Ingredients
- 1 cup butter, softened at room temperature
- 1 cup powdered icing sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cups whole almonds
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil or shortening
Instructions
- In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Mix in your egg, almond extract and vanilla.
- Stir the baking powder and salt into the flour and then mix into the batter. Cover and refrigerate for 30 minutes.
- Preheat oven to 325°F
- Grease or line two cookie sheets with parchment paper and set aside.
- Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll 2 teaspoons of dough into a finger shape. Press your finger or an almond to the tip of the "finger" to make an indent but remove before making. Repeat with remaining dough.
- Use a fork or knife to make little lines for the knuckles.
- Bake for 20 to 25 minutes or until pale golden. Let cool for 3 minutes before removing to cooling racks.
- Melt the chocolate chips with the coconut oil or shortening. I like heating it in the microwave for 25 seconds, stirring, and then reheating as necessary.
- Apply a dab of the chocolate to the "fingernail indent" and then attach an almond to the chocolate. Let dry completely before serving or packaging.
Notes
You can freeze the cookie dough or baked cookies (without the almonds) for up to a month.
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Nutrition Information:
Yield:
50Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 93mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
These spooky witch finger cookies are so much fun to serve and eat at a Halloween party and they are perfect for dipping! Who would have thought you’d be encouraging the kids to dip their fingers?!
For more delicious Halloween party recipes, check out our Cute Ghost Cake or our Homemade Caramel Popcorn.
Check out our other delicious Cookie Recipes:
This cookie is meant to be dipped huh because when I eat it plain it’s pretty weird
I make these every year but I don’t use chocolate chips. I use red gel, which I think looks much better than brown.
Also, I use blanched almonds and they are baked with the cookie.
Wait 5 minutes or so after removing cookies from the oven.
Then lift each almond off and put a little squeeze of red gel in the indentation. Press almond in place and let cool completely. 😊
Great tips! Thank you, the red would definitely be more realistic! The red gel icing they sell at my grocery stores never hardens, so the almonds wouldn’t stick, but maybe red frosting would work for those of us whose red gel doesn’t harden.