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A close up picture of green Witch Finger Cookies in a serving bowl.
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5 from 5 votes

Witch Finger Cookies

These Witch Finger Cookies are just as fun to make as they are to eat! Grab the kids because they will love helping you make these Halloween cookies!
Prep Time15 minutes
Cook Time12 minutes
Chill Time30 minutes
Total Time57 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, Halloween, shortbread
Servings: 45 people
Calories: 82kcal
Author: An Easy Budget Recipes Original!
Cost: $4.40

Equipment

  • Stand mixer or handheld mixer
  • mixing bowls
  • measuring cups
  • baking sheets
  • 1 Tablespoon cookie scoop
  • paring knife
  • Measuring spoons
  • wire racks
  • whisk

Ingredients

FOR COOKIES:

  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 large egg room temperature
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • green food coloring

FOR DECORATING:

  • 45 whole almonds
  • red gel icing or strawberry jam
US Customary - Metric

Instructions

MAKE COOKIE DOUGH:

  • In a large bowl, cream together the butter and sugar until well blended.
  • Beat in the egg and the extracts until well combined.
  • In a small bowl, whisk together flour and baking powder.
  • Gradually add the dry ingredients to the wet ingredients until well combined.
  • Add 1 small drop of green food coloring at a time until your desired color is reached.
  • Cover the bowl with plastic wrap and chill for at least 30 minutes.

SHAPE AND BAKE COOKIES:

  • Remove dough from the refrigerator and preheat the oven to 325 degrees F.
  • Line baking sheets with silicone mats or parchment paper.
  • Divide the dough using a cookie dough scoop, and then divide the dough in half (about ½ tablespoon) and roll into balls.
  • Form the dough into a long finger shape, shaping them a bit to create the knuckles, about 3-4 inches long and ½ inch thick.
  • Firmly press a sliced almond into each end of the finger to make the fingernail.
  • Using a toothpick or the dull side of a small knife, create several slashes in the fingers.
  • Place the cookie dough fingers on the prepared baking sheets.
  • Bake for 9-12 minutes or until lightly golden brown, rotating the baking sheets halfway through baking.

COOL AND FINISH:

  • Remove the cookies from the oven and allow them to cool on wire racks.
  • Remove the almonds from the cookies.
  • Squeeze a small amount of the red gel icing where the nail will be and gently add the almond back on top.

Notes

Store in an airtight container in a single layer

Nutrition

Serving: 1cookie | Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 131IU | Calcium: 9mg | Iron: 1mg