I’m Obsessed With These Spider Linzer Cookies for Halloween

Are you ready to spice up your Halloween cookie game this year? I’m obsessed with these Spider Linzer Cookies because they bring a spooky twist to a classic treat, combining the delicate crumb of Linzer dough with a hauntingly fun spider design. If you love festive baking, these Spider Linzer Cookies will be your new go-to for fall.

With a perfect balance of buttery richness and fruity jam filling, these Spider Linzer Cookies capture the spooky spirit without sacrificing flavor. Whether you’re baking with kids or prepping for a Halloween party, they’re sure to deliver plenty of ooohs and aaahs. Additionally, the Spider Linzer Cookies are surprisingly easy to make and make great sharing treats.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under an hour, these cookies come together fast but look impressive.
• Flavor twist: The combination of jam and buttery dough creates a sweet and slightly tangy bite.
• Pantry-friendly: Basic ingredients like flour, butter, and jam make these a simple bake.
• Kid-friendly: Kids love making the spider shapes and helping with decorating.
• Seasonal appeal: Perfect for Halloween parties, school treats, or just cozy fall afternoons.

What Type of Jam Should I Use?

Choosing the right jam is key to achieving that classic Linzer cookie feel. Ideally, use a high-quality fruit jam with good consistency that isn’t too runny. Raspberry or strawberry jams work beautifully because their bright color contrasts nicely with the golden dough. Avoid watery or overly seedy jams since they can make the dough soggy.

If you’re using homemade jam or freezer jam, ensure it’s fully thawed and stirred well to maintain its smooth consistency. Fresh jams have a vibrant flavor, but store-bought varieties often provide a more consistent thickness, which helps keep the jam inside the cookies.

Options for Ingredient Alternatives

• Butter can be swapped for solid coconut oil; chill the dough a bit longer to maintain structure.
• Instead of traditional raspberry jam, try apricot preserves or blueberry for a fun twist.
• White chocolate chips can be replaced with dark or milk chocolate chips for a different flavor depth.
• Use almond milk or oat milk if you need a dairy-free option in the dough.
• Vanilla extract is classic, but almond or orange extract adds a lovely complementary note.
• Freshly crushed raspberries can be used as a substitute for jam, but expect softer cookies and a more delicate shape.

The Biggest Challenges While Baking

• Folding delicate jam filling or chocolate chips in last avoids overmixing and uneven distribution.
• Use butter softened to room temperature but not melted; too soft butter makes the dough sticky and hard to shape.
• Avoid overmixing the dough to keep cookies tender, especially when incorporating jam or chips.
• If the dough feels dry or crumbly, add milk one tablespoon at a time until you achieve the desired consistency.
• Chilling the dough for at least 30 minutes helps the cookies maintain their shape while baking.

Storage & Freezing Instructions

Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze cookies, layer them between sheets of parchment paper inside a freezer-safe container or bag and freeze for up to 3 months. For make-ahead dough, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge before rolling out and baking.

Estimated Nutrition

These estimates are for the entire batch (approximately 24 cookies) and for each cookie.

• Total calories: approximately 1800 calories (7,530 kJ)
• Per cookie: about 75 calories (315 kJ)
• Total fat: 90 grams (3.2 oz)
• Per cookie fat: 3.8 grams (0.13 oz)
• Total carbohydrates: 210 grams (7.4 oz)
• Per cookie carbohydrates: 8.8 grams (0.3 oz)
• Total protein: 18 grams (0.63 oz)
• Per cookie protein: 0.75 grams (0.03 oz)

Ingredients

• 1 cup unsalted butter, softened (225 g)
• 1 cup granulated sugar (200 g)
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour (360 g)
• 1 cup raspberry jam (320 g)
• 1/2 cup white chocolate chips (85 g)
• 2 tablespoons milk, only if the dough is dry (optional)

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper, spacing cookies about 2 inches apart.
2. Cream the softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add to the wet ingredients, mixing just until combined.
5. Gently fold in the white chocolate chips last to prevent them from breaking up. If the dough feels too dry, add milk 1 tablespoon at a time. Chill the dough for 30 minutes to allow it to firm up.
6. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Cut out spider shapes using a cookie cutter or freehand. Use a smaller cutter to cut out the center “web” section on half of the cookies.
7. Place bottom cookies on baking sheets, spread a small spoonful of jam on each, and top with the spider cookie to sandwich together. Bake for 10-12 minutes or until edges are lightly golden. Cool completely before decorating or serving.

Tips, Variations & Serving Ideas

• Add black or colored sanding sugar on top for extra Halloween sparkle.
• Add mini chocolate chips to the jam for a hidden treat.
• Underbake by one minute for softer, chewier centers.
• Pipe melted chocolate onto cooled cookies to make spider legs “crawl” out.
• Store in a cool, dry place away from humidity for the best texture.
• Use powdered sugar dusting for a ghostly effect before serving.
• Serve with warm apple cider or a pumpkin spice latte for ultimate fall vibes.

FAQs

Q: Can I make these cookies vegan?
A: Yes, swap butter for solid coconut oil and use a flax egg instead of a regular egg. Be sure to chill the dough well.

Q: How long do these cookies keep?
A: Stored in an airtight container, they stay fresh up to one week at room temperature or two weeks chilled.

Q: Can I use store-bought cookie cutters?
A: Yes, any spider or Halloween-themed cookie cutter works great for shaping these cookies.

Save This for Later (Pinterest)

If you love festive treats that impress and delight, save this recipe for Spider Linzer Cookies on Pinterest. Bookmark it for your next Halloween baking day and share with friends so they can join the fun too!