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Easy Witch Finger Shortbread Cookies Kids Love

witch finger shortbread cookies - featured image
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These creepy but kid-friendly witch finger shortbread cookies are a Halloween tradition. Made with simple ingredients, they hold their shape perfectly and are fun to make with children.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • ¼ teaspoon salt
  • 24–30 whole almonds or slivered almonds
  • Red jam or food coloring gel (optional, for decoration)
  • Seedless raspberry jam (optional, for decoration)

Instructions

  1. 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 at least once.
  2. Add the egg yolk, vanilla extract, and almond extract to the butter mixture. Beat on low speed until just combined.
  3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing on low speed until a soft dough forms. Add flour gradually, about ¼ cup at a time.
  4. Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or overnight).
  5. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
  6. Remove the chilled dough from the refrigerator. Pinch off a piece of dough about the size of a walnut (roughly 1 tablespoon). Roll it between your palms to form a log about 3 inches long and ½ inch thick.
  7. Gently taper one end of the log to create the fingertip shape. Use the back of a knife or your fingernail to press small lines into the dough for knuckle creases.
  8. Press one whole almond firmly into the tapered end of each finger, pointed end outward.
  9. Place the shaped cookies on the prepared baking sheets and refrigerate for another 15-20 minutes.
  10. Bake the chilled cookies for 12-15 minutes, or until the edges are just barely golden. The tops should remain pale.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  12. Once completely cool, you can add ‘blood’ effects using red jam or food coloring gel if desired.

Notes

Chilling the dough is crucial to prevent spreading. For best results, chill shaped cookies for 15-20 minutes before baking. Almonds can burn if too close to the edge of the baking sheet. For nut-free versions, substitute almonds with dried fruit or white chocolate chips.

Nutrition

Keywords: witch finger cookies, Halloween cookies, shortbread cookies, spooky cookies, kid-friendly Halloween treats

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