Halloween Spiderweb Cookie Recipe

Preheat the oven to 375 degrees F. Line three sheet pans with Reynolds^® Cookie Baking Sheets.

Whisk together the flour, baking powder, baking soda and salt in a medium bowl set aside.

Add the butter, sugar, and lemon zest to a deep mixer bowl. Beat on medium speed until light and creamy, 3 to 5 minutes. Add the eggs and vanilla. Beat until fluffy and well mixed, 1 to 2 minutes.

Pour in the milk and the flour mixture. Starting with the mixer on low speed and gradually increasing the speed to medium-high, beat until the batter is just mixed and there are no visible traces of flour.

Drop 2 tablespoons of batter, spaced 3 inches apart (6 should fit on each sheet) onto the prepared baking sheets.

Bake for 15 minutes, until the edges are lightly golden. Let cookies rest on the pan for 2 minutes. Transfer baking sheet with cookies on it to a wire rack and cool completely.

Make the icing: Add confectioner’s sugar to a medium bowl and whisk to remove any lumps. Pour in water, corn syrup and vanilla extract. Whisk, adding more water one drop at a time, until it forms a smooth but still somewhat thick icing.

Divide the icing evenly into two bowls. Color 1 bowl with the black food coloring. Spoon the black icing into a pastry bag fitted with a small round tip (or use a disposable freezer bag with one corner snipped off).

Place a dollop of white icing on the flat side of each cookie. Use an offset spatula or the back of a spoon to spread it to the edges.

Starting at the center of the cookie, pipe a black spiral on top of the white icing using the pastry bag.

Using the tip of a toothpick, draw a line from the center of the cookie to the edge. Repeat this all around the top of the cookies to create a spider web decoration.

Leave the cookies for at least two hours, allowing the icing to set.