Get your cauldron bubbling, these creepy Witch Finger Cookies are here to stir up some Halloween fun. Made with a buttery, shortbread-like base and decorated with jam and almonds, these cookies are delicious. Plus, they're easier to make than you think!

Witch Fingers are the perfect treat to serve at a Halloween party, include in your kid’s lunchboxes, or to make for a fun family activity this fall. You’ll cast a spell on all you encounter with these spooky-yet-scrumptious Halloween cookies.

Why You'll Love the Witch Finger Cookies

• Your kids will love them. This fun treat will delight kids of all ages, from toddlers to too-cool teenagers. They’re fun to make, eat, and play with — and it’s almost guaranteed that your kids will want to do all three.
• They’re edible art. These witch finger Halloween cookies are as much an arts-and-crafts project as they are a baked treat. You can get as detailed (or not) as you wish. You might find yourself experimenting to get your ideal finger shape, knuckle pattern, and strawberry jam “blood” ooze.
• Impressive without being difficult. These witch fingers are one of those treats that look like they take forever to make, but in reality, they’re actually very easy and fun to make. In fact, they take just over 1 hour until they are ready to eat with about 25 minutes of actual prep time (depending on how fast or detailed you are).
• Delicious cookies. These festive Halloween cookies are created with a simple dough made of confectioner’s sugar, butter, eggs, flour, baking powder, and extracts. When baked, they have a shortbread-like consistency and taste, plus a bite of almond and strawberry jelly.

Ingredient Notes

To make these festive Witch Finger Cookies, you will need the following ingredients (full measurements in recipe card below):

• butter - unsalted butter is always the go-to for cooking and baking. Using salted butter may affect the final flavor of these witch finger cookies.
• confectioner’s sugar - also known as powdered sugar. We use it instead of granulated sugar because it give the cookies a creamy melt-in-your-mouth texture. You can use granulated sugar instead, but the texture won’t be the same.
• egg
• almond extract - almond is one of the classic flavors in this recipe, but you can swap it with a different kind of extract (cinnamon, pumpkin, or omit it).
• vanilla extract
• all-purpose flour - you can try to make this recipe gluten-free by using a measure-for-measure all purpose gluten free flour instead, but the end result may be affected.
• baking powder - baking powder and baking soda are similar but not quite equal — baking powder contains baking soda as well as other components.
• whole blanched almonds - If you can’t find blanched almonds, you can blanch them yourself at home!
• strawberry jam - any red jam will do — cherry, red raspberry, or redcurrant will all offer different flavors but will look similar on the “finger”.

Equipment

You will also need measuring cups and spoons, mixing bowl, hand mixer or stand mixer, half sheet baking pan, and wire cooling rack.

How to Make the Best Witch Finger Cookies

1. Make cookie dough. In a large mixing bowl, use a hand mixer (or stand mixer with paddle attachment) to cream together the butter and sugar until light and fluffy, about 1-2 minutes. Add egg, almond extract, and vanilla and beat until incorporated. Stir in the flour and baking powder and mix until just combined. The mixture will be crumbly.
2. Chill. Cover the bowl and refrigerate for 10 minutes. Meanwhile, line a large half sheet baking pan with parchment paper or a silicone baking mat.

3. Shape cookies. Take half of the dough from the fridge and leave the rest in the fridge. Take a tablespoonful of dough and use your hands to roll it into a finger shape for each cookie (about 3-inches long).
4. Add details. Press an almond firmly into 1 end for the nail. Squeeze in the center of the top half and bottom half to create a knuckle shape in the middle. Use a knife to make slashes for under the nail bed and on the knuckles.

5. Chill again. Place on a baking sheet. Repeat with remaining dough. Transfer the sheet pan back into the fridge for 15-20 minutes.

6. Bake. Bake cookies in a 325F preheated oven for 20-25 minutes or until pale golden.
7. Add jam. Let the cookies cool for 3 minutes. Then carefully lift the almonds and place a small amount of strawberry jam in the indented nail bed. I recommend using a piping bag with a fine tip attached. Then, press the almond back in place so that the jam oozes out from underneath.

8. Cool. Carefully remove the cookies from the baking sheet and allow them to cool completely on a wire cooling rack.

Storing and Freezing Instructions

How to Store

Transfer the cooled cookies to a sealed plastic bag or airtight container lined with parchment paper and store at room temperature for up to 3-5 days, or in the refrigerator for up to 1 week.

How to Freeze

You can also freeze the cookies between layers of parchment paper in an airtight container for up to 3 months.

How to Store and Freeze Cookie Dough

Form your dough into a ball and wrap it tightly with plastic cling wrap. You can store it in the fridge for up to 3 days before shaping the finger cookies. When ready to use, set the dough on the kitchen counter for 20-30 minutes to soften a little and make it easier to work with.

To freeze the cookie dough, place the plastic wrapped cookie dough ball into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 20-30 minute before shaping.

More Halloween Recipes

• Halloween Bark
• Dirt Pudding Cups
• Caramel Apples
• Spooky Chocolate Cake Pops
• M&M Cookie Bars
• Baked Apples