Giant Halloween Spider Cookie Recipe

If you’re looking for a show-stopping dessert that’s easy to whip up but totally wow-worthy, you’re going to love this Giant Halloween Spider Cookie Recipe. It’s perfect for Halloween parties, spooky gatherings, or just when you want a fun treat that’s as delicious as it is creepy-cute. I’ve made this giant spider cookie a bunch of times, and every single time, it draws a crowd and disappears fast. Stick around—I’ll guide you through every step with tips to make yours absolutely perfect!

this …

Ingredients & Why They Work

The magic of this Giant Halloween Spider Cookie Recipe lies in simple, accessible ingredients that come together quickly and taste fantastic. Using pre-made dough and frosting ensures consistent results, while the sprinkles and icing create that spooky vibe without extra fuss.

• Chocolate Chip Cookie Dough: I love using good quality, refrigerated dough—chocolate chips add little bursts of gooey chocolaty goodness that everyone adores.
• Vanilla Frosting: Melting the frosting makes it easy to spread evenly, creating a smooth canvas for your spider web design.
• Halloween Sprinkles: These add festive color and texture around the edges, giving the cookie extra personality.
• Black Decorating Icing: Perfect for piping the web—it holds its shape well and contrasts beautifully against the vanilla frosting.
• Plastic Spider: A fun, reusable decoration that gives your spider cookie that final creepy touch without any edible stress.

Make It Your Way

One of the best things about this Giant Halloween Spider Cookie Recipe is how easy it is to customize! I’ve tried swapping in gluten-free dough or using chocolate frosting for a darker, more dramatic web background—and both times, the results were just as delicious. Feel free to play around!

• Variation: My favorite twist is adding a pinch of cinnamon or pumpkin spice to the cookie dough for that cozy autumn feel—I bet you’ll love it too.
• Dietary Adjustments: If you need dairy-free options, seek out vegan cookie dough and frosting—they still work beautifully for this recipe.
• Extra Details: Instead of plastic spiders, you could use gummy spiders or candy eyeballs for a fully edible spider.

Step-by-Step: How I Make Giant Halloween Spider Cookie Recipe

Step 1: Press and Bake the Giant Cookie

First things first: preheat your oven to 350°F. Now, unroll your two tubes of cookie dough and press them evenly into a well-greased 16-inch pan. Getting an even layer is key so the cookie bakes uniformly—don’t rush this part! Bake for about 12 to 13 minutes until the edges turn just golden brown. Keep an eye on it near the 12-minute mark; you want it cooked but soft and chewy inside, not overdone.

Step 2: Melt and Spread the Frosting

While the cookie is still warm, melt your vanilla frosting in 20-second bursts in the microwave—remember to remove any foil first! Stir in between so it gets smooth and glossy. Then, pour and spread the frosting evenly over the top of the cookie. This melted frosting sets into a silky layer that’s perfect for your decorating.

Step 3: Add Sprinkles and Pipe the Web

Next, sprinkle your Halloween sprinkles generously around the cookie’s edge—this gives it a festive frame. Using your black decorating icing, pipe a spiral starting from the center outward. Then grab a wooden skewer and gently drag lines from the center out through the spiral to create a spiderweb pattern. Place your plastic spider right in the middle, and voilà, your spooky giant spider cookie is looking awesome!

Step 4: Chill Before Serving

Pop the whole cookie into the refrigerator or freezer for 30 minutes to an hour. This step is crucial: it helps the frosting cool and set firmly, making it easier to slice and giving you a clean, professional-looking finish. Plus, the chilled frosting tastes just heavenly.

How to Serve Giant Halloween Spider Cookie Recipe

Garnishes

When serving, I love adding extra Halloween sprinkles on the side or placing spooky candy eyes nearby for guests to add if they want. The plastic spider is fun, but you can swap it out for gummy spiders if you prefer something edible. I find that a few bright orange or purple frosting dots can really pop and add to the festive look as well.

Side Dishes

This cookie pairs wonderfully with simple sides like cold milk, pumpkin spice lattes, or even a scoop of vanilla ice cream if you’re feeling indulgent. At Halloween parties, I often put out caramel apples and candy corn to keep that seasonal vibe going strong.

Creative Ways to Present

One year, I placed the spider cookie atop a platter lined with edible “webs” made from spun sugar and surrounded it with mini pumpkins and autumn leaves for a festive touch that wowed guests. You could also bake a few smaller spider cookies to go alongside, making a whole creepy-crawly cookie collection!

Make Ahead and Storage

Storing Leftovers

Leftover slices of this spider cookie store beautifully wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If your kitchen is warm, I recommend refrigerating to avoid too-soft frosting.

Freezing

Although I don’t usually freeze this cookie whole because of the frosting, individual slices wrapped well in foil and placed in a freezer bag freeze okay for up to a month. Just thaw at room temperature before enjoying.

Reheating

If you prefer warm cookie slices, I gently warm them in the microwave for 10-15 seconds, but I avoid heating too long to keep the frosting intact—otherwise, it can get melty and messy.

FAQs

Final Thoughts

This Giant Halloween Spider Cookie Recipe holds a special place in my heart—it’s one of those easy, delightful treats that brings the whole family together for some spooky fun and sweet indulgence. Whether you’re baking with kids or just want a festive and impressive dessert, this recipe never disappoints. I hope you enjoy making (and eating!) your own giant spooky spider as much as I do. Happy Halloween baking!

Print