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Spooky Black Sesame Spider Cookies: Best Easy Halloween Treat

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These spooky black sesame spider cookies are visually striking and genuinely delicious, with a nutty, toasty flavor from toasted black sesame seeds. They’re easy to make and perfect for Halloween parties, combining a tender cookie base with pretzel legs and candy eyes.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon (2g) baking powder
  • 1/4 teaspoon (1g) fine sea salt
  • 3 tablespoons (30g) black sesame seeds, toasted
  • 48 pretzel sticks (about 2 cups), each broken in half
  • 24 pairs candy eyes
  • 1/2 cup (85g) dark chocolate chips
  • Black sanding sugar (optional)

Instructions

  1. Toast the black sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and nutty. Transfer to a plate to cool completely.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  3. Add the egg and vanilla extract, beating until fully combined, about 1 minute.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Add the cooled toasted black sesame seeds and whisk to distribute evenly.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Wrap the dough in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes, or up to 2 days.
  7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Scoop tablespoon-sized portions of dough (about 15g each) and roll into balls. Place on prepared baking sheets, spacing 2 inches apart. Gently flatten each ball slightly.
  9. Bake for 10-12 minutes, until edges are set and tops look dry. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler.
  11. Transfer melted chocolate to a small piping bag or zip-top bag with a tiny corner snipped off.
  12. Break each pretzel stick in half. Pipe a small dot of melted chocolate on the side of each cooled cookie and press two pretzel halves into each side (four per side, eight total). Hold in place until set.
  13. Pipe two tiny dots of chocolate on the top front of each cookie and press a candy eye into each dot.
  14. Allow chocolate to fully harden before serving or storing, about 20-30 minutes at room temperature or 10 minutes in the refrigerator.

Notes

Toast sesame seeds carefully to avoid burning. Chilling dough is crucial to prevent spreading. Let cookies cool completely before decorating. For best flavor, make a day ahead as the black sesame flavor deepens overnight.

Nutrition

Keywords: Halloween cookies, spider cookies, black sesame, easy Halloween treat, spooky cookies

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