Brown Sugar Spider Cookies

Serves: Makes Twelve| Prep: 10 min | Cook: 8 min

Ingredients:

Brown Sugar Spider Cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 1/2 cups light brown sugar
2 eggs
2 tsp vanilla extract
8 oz milk chocolate, melted
24 malt balls
24 candied eyes

Directions:
Preheat oven 375F/190C. Line 2–3 baking trays with baking paper.

In a bowl, whisk flour, baking powder, baking soda, and salt together, set aside.

In a mixer fitted with a paddle attachment, cream butter and sugar together, until light and fluffy. Add the eggs and vanilla, scraping down the sides of the bowl as needed. Gradually add the dry ingredients and mix until just combined—be careful not to overmix.

Using a large ice cream scoop, portion the dough onto the prepared trays, spacing each cookie about 2-inches apart. Bake for 8–10 minutes, or until the edges are lightly golden and set. Let the cookies rest on the trays for 2–3 minutes before transferring them to a wire rack to cool completely.

To decorate, melt the chocolate and spoon it into a piping bag. Pipe four chocolate legs on each side of the top of each cookie to create a spider shape. Then, use small dabs of melted chocolate to attach two malt balls in the center for the spider’s body and a little more chocolate to stick candy eyes onto the front malt ball. Allow the chocolate to set before serving.

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