Witch Finger Cookies with Witches Brew Dip
These witch finger cookies are the perfect Halloween baking project for kids, a simple shape that looks better the more 'imperfect' they are. Team it with my chocolate ganache witches brew dip and you have a fantastic Halloween dessert idea.
Why This Recipe Works
- Simple recipe
- Great baking project for kids
- Teamed with ganache it makes a great Halloween dessert platter.
Ingredients you will need
To make my witch finger cookies you will just need pantry basics. For the Witches brew dip, you will need cream and chocolate to make a ganache and your favourite spooky sweets.
Witch Finger Cookies
- butter
- caster sugar
- egg
- lemon juice
- cinnamon
- baking powder
- plain flour
Witches Brew Dip
- cream
- maple syrup
- salt
- dark chocolate
- Gummy Worms and Sweets
Ingredient Notes and Substitutes
- Maple syrup: Can be substituted for honey or granulated sugar.
- Dark chocolate: This recipe will also work with milk chocolate drops.
Step-by-step instructions
My witch finger cookies are made using my simple sugar cookie recipe, for full illustrated step-by-step instructions to make the cookie dough check out this post. my Witch Finger Cookie Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Heat your oven to 160 degrees celsius.
Step one: Cream the butter and sugar until as white as possible.
Step two: Add lemon juice and egg, and beat.
Step three: In a separate bowl whisk the flour, cinnamon and baking powder so that it is well combined.
Step four: Add half the mix flour to the creamed butter and sugar. Combine on low speed until combined, add the second half of the flour combine on low speed until a soft cookie dough has formed.
Step five: Cover the dough in the mixing bowl with cling wrap or beeswax paper/wrap, and chill for 30 mins.
Step six: Roll small portions of the dough (around 2 teaspoons or half a tablespoon) into finger shapes. These shapes don't need to be perfect, in fact, the more knarled the better for witch finger cookies. Place on a lined cookie sheet.
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Step seven: Press a whole almond into one end of the finger, this will be the fingernail.
Use a small sharp knife to make lines to represent the knuckles
Step eight: Bake your cookies at 160 degrees Celsius for 10 minutes, they should be lightly golden on the underside when they are ready. Transfer to a cooking rack to cool.
Below are illustrated step-by-step instructions to make my Witches Brew Chocolate Dip, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Heat the cream, salt and maple syrup in a small saucepan until boiling.
Step two: Place the dark chocolate in a mxing bowl.
Step three: Pour the piping hot cream over the dark chocolate, leave to sit for 2-3 minutes, then stir until well combined.
Step four: Cool, and serve with gummy worms, sweets and the witch finger cookies.
Top Tips
Here is how you can make these witch finger cookies and witches brew dip perfectly every time!
- Be sure to push the almond fingernails in quite firmly so that they stay in place. If they do come loose, you can use a little of the chocolate ganache to stick them back in place.
- The lemon juice in the recipe doesn't add flavour to the cookies, but the acid helps stop the cookies from spreading while baking.
- If you have unbaked cookie dough it will last up to 7 days in the refrigerator, or it can be frozen for up to 6 months.
- The witch finger cookies store well, so can be made well in advance. (Keep in an airtight container for up to seven days, or freeze for up to 6 months.)
- The witches brew chocolate ganache can also be made in advance. It will store in the refrigerator in an air tight container for up to 3 weeks.
- Any leftover ganache will be delicious warmed and served over ice cream!
Related recipes section
If you are on the hunt for other holiday themed recipes you can make with your kids might enjoy:
- Halloween Mummy Cookies
- Halloween Pretzels - Spider Webs
- Chirstmas Gingerbread Cookies
- M and M cookies for santa
- Coconut Boonanas for Halloween
- Easter Bunny Cookies
- Bunny buns for Easter
Witch Finger Cookies with Witches Brew Dip
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Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
Witch Finger Cookies
- 225 g butter
- 225 g caster sugar 1 cup
- 1 egg
- 1 tablespoon lemon juice
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- 450 g flour 3 cups
Witches Brew Chocolate Dip
- 150 ml cream
- 1 Tablespoon maple syrup
- ¼ teaspoon salt
- 200 grams dark chocolate
- Gummy Worms and Sweets
Instructions
Witch Finger Cookies
- Heat your oven to 160 degrees celsius.
- Cream the butter and sugar until as white as possible.
- Add lemon juice and egg, and beat.
- In a separate bowl whisk the flour, cinnamon and baking powder so that it is well combined.
- Add half the mix flour to the creamed butter and sugar. Combine on low speed until combined, add the second half of the flour combine on low speed until a soft cookie dough has formed.
- Cover the dough in the mixing bowl with cling wrap or beeswax paper/wrap, and chill for 30 mins.
- Roll small portions of the dough (around 2 teaspoons or half a tablespoon) into finger shapes. These shapes don't need to be perfect, in fact, the more knarled the better for witch finger cookies. Place on a lined cookie sheet.
- Press a whole almond into one end of the finger, this will be the fingernail.
- Use a small sharp knife to make lines to represent the knuckles.
- Bake your cookies at 160 degrees Celsius for 10 minutes, they should be lightly golden on the underside when they are ready. Transfer to a cooking rack to cool.
Witches Brew Chocolate Dip
- Heat the cream, salt and maple syrup in a small saucepan until boiling.
- Place the dark chocolate in a mxing bowl.
- Pour the piping hot cream over the dark chocolate, leave to sit for 2-3 minutes, then stir until well combined.
- Cool, and serve with gummy worms, sweets and the witch finger cookies.
Notes
Tips
- Be sure to push the almond fingernails in quite firmly so that they stay in place. If they do come loose, you can use a little of the chocolate ganache to stick them back in place.
- The lemon juice in the recipe doesn't add flavour to the cookies, but the acid helps stop the cookies from spreading while baking.
- If you have unbaked cookie dough it will last up to 7 days in the refrigerator, or it can be frozen for up to 6 months.
- The witch finger cookies store well, so can be made well in advance. (Keep in an airtight container for up to seven days, or freeze for up to 6 months.)
- The witches brew chocolate ganache can also be made in advance. It will store in the refrigerator in an air-tight container for up to 3 weeks.
- Any leftover ganache will be delicious warmed and served over ice cream!
Nutrition
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Just made these cookies. They were so cool!!! I used half almond and half raisin since my kid’s school doesn’t allow to bring in tree nuts. But they still look scary enough. Lol. Thank you for sharing this recipe, Stacy.
Made these today for Halloween and they were such a hit! Mine spread quite a bit so next time I’ll space them out more- or perhaps I should have chilled them on the tray prior to baking. I’m in hot humid Nth Qld Australia so even in the aircon, my kitchen becomes a hotbox. Nonetheless they were absolutely delicious. The witches brew ganache was scrumptious too. I also made your little mummy wafer bikkies- those all disappeared first! I love following you, long time fan here ?