Spiderweb Cookies Recipe!

Add flour, cornstarch, salt, and powdered sugar into the bowl of stand mixer fitted with the paddle attachment. Mix on low speed just until all combined. Add the cubed cold butter while the mixer is still going on low speed; mix until the ingredients resemble cornmeal.

Add the egg and vanilla; mix until dough is cohesive and starts forming a ball.

Transfer the dough onto the kitchen plastic, form flat disc, wrap and refrigerate for 30 minutes. Once the dough has chilled, take it out of the fridge and let sit at room temperature for 5-10 minutes, then roll it out in between two pieces of parchment paper to the desired thickness (mine are 1/8 of an inch thick) and refrigerate for 30 minutes (or freeze for 10 minutes).

Preheat oven to 320° F. 

Cut out the snowflake (or spiderweb) shapes, centers, and bake on the middle rack for 12-15 minutes until cookie edges are set. Once baked cookies have cooled, transfer them to a silicone mat and prepare the isomalt mixture. Fill in the centers of the cookies with isomalt. Once the isomalt sets, pipe the spiderweb with black royal icing or melted chocolate. Let set and Enjoy!👻🕸