Bloody Finger Cookies I’M Obsessed With For Every Spooky Party

Looking for a spooky treat that’ll wow your guests and get everyone talking? These Bloody Finger Cookies I’m Obsessed With For Every Spooky Party are exactly the creepy-cute dessert you need. With a ghoulish look and a surprisingly delicious bite, these Bloody Finger Cookies offer the perfect blend of fun and flavor for any Halloween celebration.

From the moment you spot their eerie shape to the first bite, these Bloody Finger Cookies deliver a sensory experience you won’t forget. Made with simple pantry staples and an easy technique, they’re a must-have for your spooky party spread.

Why I Can’t Stop Making These Cookies

• They’re incredibly quick to whip up, making party prep a breeze.
• The subtle almond and vanilla flavor adds a unique twist to classic sugar cookies.
• Pantry-friendly with basic ingredients, no special shopping needed.
• Kid-friendly to decorate and enjoy, perfect for little helpers (and sneakers).
• Their creepy, realistic look gives a seasonal edge that guests love.

What Type of Almond Extract Should I Use?

For that signature flavor and aroma in these Bloody Finger Cookies, opt for pure almond extract rather than imitation. Pure almond extract provides a stronger, more natural taste that complements the cookie base beautifully. Since it’s a potent ingredient, a little goes a long way.

When measuring, be cautious not to add too much, as this can overpower the dough’s sweetness. If you can find natural extracts, they’re great for bringing out freshness. Dried almond flavoring isn’t ideal here since it won’t blend as smoothly.

Options for Ingredient Alternatives

• Butter: Substitute with solidified coconut oil at room temperature, but chill the dough for 30 minutes before shaping to prevent spreading.
• Chocolate used for “blood” detail: Use white chocolate or peanut butter chips if avoiding dairy.
• Milk: Substitute with almond or oat milk if preferred.
• Vanilla extract: Maple or rum extract can add a fun twist.
• Fresh fruit (optional): Dried cranberries or cherries work, just rehydrate if needed for softness.

The Biggest Challenges While Baking

• Folding delicate almond slices or “nail” details last prevents breakage and uneven baking. Fold gently!
• Butter temperature matters too warm makes dough sticky and spreading cookies; room temperature but not soft is best.
• Avoid overmixing the dough; stop as soon as flour is incorporated for tender cookies.
• If the dough feels crumbly or dry, add milk 1 tablespoon at a time until it holds together.
• Chilling the dough for at least 30 minutes helps the cookies keep their finger shape nicely.

Storage & Freezing Instructions

Store baked cookies in an airtight container at room temperature for up to 4 days or in the fridge up to 1 week. To freeze baked cookies, layer them between parchment paper in a freezer-safe container for up to 3 months. Thaw overnight at room temperature before serving.

For dough, wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight and let sit 15 minutes to soften slightly before shaping and baking.

Estimated Nutrition

This recipe makes about 24 finger cookies. The entire batch contains roughly 1800 calories, with about 75 grams of fat, 270 grams of carbohydrates, and 24 grams of protein. Per cookie, expect around 75 calories, 3 grams of fat, and 11 grams of carbs.

Ingredients

• 1 cup unsalted butter, softened (225 g)
• 1 cup granulated sugar (200 g)
• 1 large egg
• 1 1/2 tsp pure almond extract
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 1/2 cups all-purpose flour (300 g)
• 1/2 tsp baking powder
• Sliced almonds for nails, about 24 slices
• Red gel icing or red decorating gel for “blood,” about 2 tbsp
• 2 tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg, almond extract, and vanilla extract until smooth and combined.
4. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this to the wet ingredients, mixing until just combined. If the dough feels dry, add milk 1 tablespoon at a time.
5. Chill dough in the fridge for 30 minutes to firm up and make shaping easier.
6. Shape dough into finger-sized logs about 3 inches long, slightly irregular to look like real fingers. Press sliced almond pieces on one end for fingernails. Place on the baking sheets spacing them about 1.5 inches apart.
7. Bake for 12-15 minutes or until just set and lightly golden around edges. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Once cooled, pipe a little red gel icing near the nail to create “bloody” wounds.

Tips, Variations & Serving Ideas

• Add a pinch of cinnamon or nutmeg for a spicy warmth.
• Use jagged breaks or tiny cracks in the cookies to add realism before baking.
• Underbake by 1-2 minutes for a softer, slightly gooey center.
• Serve with a glass of cold milk or a cup of hot cider.
• Store leftover decorated cookies separately from undecorated to keep icing fresh.
• Use food-safe markers for extra creepy detail on nails or knuckles.
• Freeze unbaked dough balls for last-minute spooky baking magic.

FAQs

Can I use frozen butter?
It’s best to soften butter to room temperature for proper creaming and dough consistency, rather than using it frozen.

Will these cookies spread a lot while baking?
Chilling the dough before baking helps the cookies hold their finger shape and prevent excessive spreading.

Can I make these without almond extract?
You can omit almond extract but the flavor won’t be quite the same. Substitute with extra vanilla if needed.

How do I keep the “blood” from running?
Use gel icing or piping gel rather than liquid food coloring for better control and less mess.

Save This for Later (Pinterest)

Love these spooky Bloody Finger Cookies? Save this recipe on Pinterest so you can bring creepy deliciousness to your next party and impress all your friends with your haunting baking skills!