Spooky Vegan Spider Cookies Recipe

If you’re on the hunt for a fun, festive treat that’s not only adorable but totally plant-based, you’re going to love this Spooky Vegan Spider Cookies Recipe. These little creepy-crawly cookies are perfect for Halloween or any spooky-themed party, and I promise, they’re as yummy as they are cute. I absolutely love how these cookies come together – they’re soft, slightly nutty from the SunButter, and those mini Sun Cups with candy eyes just make everyone smile. Keep reading because I’m sharing all my tips to help you nail these creepy critters with ease.

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Ingredients You’ll Need

The beauty of this Spooky Vegan Spider Cookies Recipe is in its simple, wholesome ingredients that come together beautifully. I like to shop for organic sugars and a reliable egg replacer to keep flavors clean and baking consistent.

• Shortening: This helps the cookies stay nice and soft, plus it holds up well without butter.
• SunButter: A nut-free alternative that adds richness and a mild, buttery flavor—perfect for allergy-friendly baking.
• Brown sugar: Brings a hint of molasses and chewiness to these cookies.
• Granulated sugar: Balances sweetness and helps with that slight crisp edge when baked.
• Egg replacer: I use Bob’s Red Mill for reliable texture without eggs.
• Dairy-free milk: Adds moisture so the dough isn’t dry; almond or oat milk work great.
• Vanilla extract: A must for depth of flavor.
• All-purpose flour (or gluten-free blend): The base that holds everything together.
• Baking soda: For just enough lift and softness.
• Salt: A pinch to enhance all the other flavors.
• Sanding sugar: For rolling the dough balls and adding sparkle without mixing into the dough.
• Mini free2b Sun Cups: These mini chocolate cups are vegan and perfect as spider bodies.
• Candy eyes: They make these cookies literally come alive!
• Vegan chocolate chips: For piping on the legs and attaching the eyes.

Variations

One of the most fun things about the Spooky Vegan Spider Cookies Recipe is how easy it is to customize. I’ve tried a few tweaks over the years, and honestly, it’s so worth playing around with to make these your own.

• SunButter Swap: I once swapped SunButter for tahini, which added a subtle nuttiness that was surprisingly delicious.
• Gluten-Free Option: Using a 1:1 gluten-free flour blend works perfectly here—my gluten-sensitive friends never guessed!
• Decorating Fun: Instead of candy eyes, try mini chocolate chips or dyed icing for extra spooky designs.
• Spiced Up: Add a pinch of cinnamon or pumpkin pie spice to the dough for an autumn twist I adore.

How to Make Spooky Vegan Spider Cookies Recipe

Step 1: Prepping Your Ingredients and Oven

I like to start by popping the Sun Cups into the fridge so they’re nice and firm when it’s time to use them, which helps prevent melting during decorating. While that chills, preheat your oven to 375°F and line a baking sheet with parchment paper — you want a non-stick surface so your cookies bounce right off once baked.

Step 2: Make Your Vegan Egg Mixture

Mix 1 tablespoon of Bob’s Red Mill egg replacer with 2 tablespoons water and let it sit for a minute. This little step is crucial because it helps the egg replacer activate and bind your cookie dough just like a real egg would. I’ve learned the hard way that skipping it makes the dough crumbly and hard to handle.

Step 3: Cream the Fats and Sugars

In a large bowl, cream together the shortening, SunButter, brown sugar, and granulated sugar until everything is smooth and fluffy — this usually takes about 2-3 minutes with a hand mixer. The texture here makes a difference in how tender and moist your cookies will be.

Step 4: Combine Wet Ingredients

Beat your vegan egg mixture into the creamy mixture until fully combined, then stir in the dairy-free milk and vanilla extract. This extra bit of liquid keeps things soft and moist without weighing down the batter.

Step 5: Mix Dry Ingredients and Form Dough

In a smaller bowl, whisk together the flour, baking soda, and salt. Then gradually add this dry mix to the wet bowl and stir until completely incorporated—you’ll get a soft dough that’s easy to work with. Divide it into 24 equal balls for consistency, which helps them all bake evenly.

Step 6: Sugar Roll and Bake

Sprinkle sanding sugar into a shallow bowl and roll each dough ball in it to get a sparkling outer layer. This adds a festive shimmer and just a bit of crunch on the surface without affecting that soft inside. Arrange your sugar-coated balls about two inches apart on your baking sheet.

Bake for 10-12 minutes, keeping an eye out—cookies should be lightly browned with a soft center. Leaving them to cool on the sheet for 5 minutes helps them set before you transfer to a cooling rack.

Step 7: Decorate Your Spooky Spiders

Once cooled slightly, press the chilled Sun Cups upside down into the center of each cookie. Then pop the whole tray back into the fridge for 10 minutes so the chocolate sets up and won’t melt when you add the legs.

Melt vegan chocolate chips in bursts of 20 seconds in the microwave, kneading in between. Snip a tiny corner off a zippered bag and pipe a small dab on the back of each candy eye to stick them in place. Finally, draw eight spider legs on each cookie with the melted chocolate, then refrigerate again for 10 minutes to harden the design.

How to Serve Spooky Vegan Spider Cookies Recipe

Garnishes

I usually keep it simple with the candy eyes and chocolate legs, but I’ve also added red sanding sugar for a creepy blood drip effect once. For a more dramatic presentation, a light dusting of cocoa powder or edible glitter can elevate the spooky vibe.

Side Dishes

These cookies pair wonderfully with a big mug of hot apple cider or a pumpkin spice latte for parties. If you’re planning a spooky spread, I like to serve them alongside vegan caramel popcorn and roasted pumpkin seeds — talk about a seasonal snack fest!

Creative Ways to Present

Last Halloween, I arranged these spiders crawling up a “web” created with spun sugar on a platter. It wowed guests! You can also display them on multi-level trays with mini pumpkins, or even package them in small cellophane bags with a handwritten spooky note for party favors.

Make Ahead and Storage

Storing Leftovers

I store leftover Spooky Vegan Spider Cookies in an airtight container at room temperature, separated by parchment layers to keep legs from sticking together. They stay fresh and chewy for about 3 days — sometimes longer if no one sneaks a midnight snack!

Freezing

If you want to freeze them, I recommend freezing the undecorated cookie dough balls or baked cookies before adding the Sun Cups and decorations. This way, once defrosted, you can decorate fresh without soggy chocolate or lost detail. I’ve had great results freezing dough up to a month and baking straight from frozen with an extra minute or two of baking time.

Reheating

These cookies are best at room temperature, but if you prefer them slightly warm, pop them in the microwave for 10-15 seconds. Be careful not to heat too long or the chocolate legs might soften and lose shape.

FAQs

Final Thoughts

I truly adore making this Spooky Vegan Spider Cookies Recipe every fall—it brings a little joy, creativity, and a lot of smiles around our kitchen table. These cookies are a fantastic way to include everyone, vegan or not, in the fun of Halloween baking. Plus, they’re surprisingly easy to make, which means more time to enjoy decorating (and sneaking bites!). I can’t wait for you to try them and see how they make your spooky celebrations extra special.

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