Gingerbread spiders

By Danielle Graham
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Ingredients

  • 2/3 cup of butter
  • 1/2 cup of white sugar
  • 2 teaspoons of ginger
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1 unbeaten egg
  • 3/4 cup of molasses
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • Additional sugar for coating
  • Melting chocolate
  • Candy eyes
  • Chocolate caramel balls

Directions

  1. In a food processor, mix the butter, sugar, ginger, cinnamon, nutmeg, egg, and molasses. 
  2. In a bowl, mix together the flour, baking powder and baking soda.
    Slowly add the dry ingredients to the food processor, a bit at a time, until a dough forms. 
  3. Remove dough from food processor and refrigerate for two hours for better handling.

Spiders:

  1. Preheat oven at 375 degrees F.
    Roll dough into 2.5 centimeter balls and then roll them into shallow dish with sugar. Place balls on ungreased cookie sheet and bake for eight to ten minutes or until edges are brown. 
  2. Remove cookies from oven and indent middle with a spoon. Let cool on cooling rack. 
  3. Once cooled, take melted chocolate and pipe two dots to glue on candy eyes. Then pipe some more chocolate in middle and place chocolate on top. Pipe on legs on side of cookie.

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