✔ Published · new Halloween cookie with shaping tips, nut-free swaps + make-ahead plan
Witch finger cookies are buttery almond shortbread shaped into knobbly fingers, with an almond fingernail and a dab of red jam. They are one of the creepiest and easiest Halloween cookies to make ahead.
How Do You Make Witch Finger Cookies? (Quick Answer)
Beat 1 cup butter with 1 cup powdered sugar, 1 egg and almond and vanilla extract, then mix in 2 2/3 cups flour, baking powder and salt. Chill, roll tablespoons of dough into thin fingers, pinch knuckles, press on an almond nail and score lines. Bake at 325°F (163°C) for 20 to 25 minutes and add red jam under the nails.
At a glance
The one tip that matters: Roll the fingers thinner than you think. The dough puffs about 30% in the oven, so a pencil-thin finger bakes into a realistic bony one, while a thick one turns into a sausage.
Why You'll Love These Witch Finger Cookies
- Creepy but simple: a basic shortbread dough, whole almonds and a little jam.
- Tender and buttery, with almond flavor that tastes as good as they look scary.
- Kids love shaping them, and no two fingers come out the same.
- Make-ahead friendly: the dough and the baked cookies both freeze well.
- Party-ready: they hold their shape on a platter for days, with no frosting to smudge.
How to Shape Realistic Witch Fingers
- Measure: use a level-to-heaping tablespoon of dough per finger so they bake evenly.
- Roll: roll into a log about 3 1/2 inches long and 1/2 inch thick, slightly thinner at the nail end.
- Knuckles: pinch gently about one-third and two-thirds of the way along, so the finger bulges at the joints.
- Nail: press a whole blanched almond into the tip at a slight angle, pushing it about halfway into the dough.
- Wrinkles: score 3 or 4 short lines across each knuckle with a paring knife or toothpick.
- Crooked is good: bend a few fingers slightly, or make some longer and some shorter, for a pile of witch hands.
Witch Finger Cookie Variations and Swaps
| Variation | What to change | Tip |
|---|---|---|
| Green witch fingers | Add green gel food coloring to the butter mixture | Gel coloring keeps the dough from getting sticky |
| Chocolate fingers | Replace 1/3 cup flour with unsweetened cocoa powder | Use sliced almonds for a paler nail that shows up |
| Nut-free | Skip almond extract and almonds; use pumpkin seeds or candy for nails | Add candy nails after baking with a dab of jam |
| Cake mix shortcut | Use a 17.5-oz sugar cookie mix with the butter and egg it calls for, plus 3 tablespoons flour | Bake at 350°F (175°C) for 10 to 12 minutes |
| Gluten-free | Use a 1:1 gluten-free flour blend with xanthan gum | Chill the shaped fingers for 15 minutes; GF dough is more fragile |
| Bloody dipped fingers | Dip the cut ends in warmed jam or red candy melts | Let them set on parchment before stacking |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Chill the dough. Soft dough is sticky and spreads into flat blobs. Thirty minutes in the fridge makes it easy to roll and keeps the knuckles defined.
- Roll thin. Aim for about 1/2 inch thick, about as thick as a pencil plus a bit. The cookies puff as they bake.
- Make them uneven. Squeeze in two knuckles and taper the tip slightly. Bony, crooked fingers look far creepier than perfect logs.
- Press the almond in firmly. Push it about halfway into the dough so it does not pop off as the cookie puffs.
- Bake low and slow. 325°F (163°C) keeps the cookies pale like skin. Pull them as soon as the edges turn golden.
- Add the jam after baking. Jam baked onto the cookie dries dark and sticky. A dab under the nail once cool looks fresh and gory.
- Never taste the raw dough. It contains raw egg and raw flour, which can carry Salmonella and E. coli. The baked cookies are perfectly safe.
Witch Finger Cookies
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minutesWitch finger cookies: almond-vanilla shortbread dough rolled into thin fingers, pinched at the knuckles, scored with a knife and tipped with a blanched almond nail, then baked at 325°F (163°C) until pale golden. Finished with a dab of red jam. Makes about 30.
Ingredients
- For the Dough
1 cup unsalted butter, softened (2 sticks)
1 cup powdered sugar
1 large egg, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
green gel food coloring (optional)
- For the Nails
30 whole blanched almonds
3 tablespoons seedless raspberry or strawberry jam, or red decorating gel
Directions
- Make the Dough
- Beat the butter and powdered sugar in a large bowl with a mixer for 2 minutes, until light and fluffy. Beat in the egg, almond extract and vanilla, plus a few drops of green gel coloring if you want witchy green fingers.
- Whisk the flour, baking powder and salt together, then mix them into the butter on low speed just until a soft dough forms. Cover and chill for 30 minutes so it is firm enough to shape. Do not taste the raw dough, which contains raw egg and raw flour.
- Shape the Fingers
- Heat the oven to 325°F (163°C) and line 2 baking sheets with parchment. Working with about 1 heaping tablespoon at a time and keeping the rest chilled, roll the dough into thin fingers about 3 1/2 inches long and 1/2 inch thick.
- Pinch each finger lightly in two places to form knuckles. Press an almond firmly into one end for the nail, then use a paring knife to score 3 or 4 short lines across each knuckle.
- Set the fingers 1 inch apart on the baking sheets. If the dough has softened, chill the trays for 10 minutes so the fingers keep their shape.
- Bake and Finish
- Bake one sheet at a time for 20 to 25 minutes, until the cookies are set and just turning pale golden at the edges. Cool on the sheet for 3 minutes, then move to a rack.
- Once cool, lift each almond gently, add a small dab of jam underneath and press it back so the jam oozes out around the nail. Add a little jam to the cut end of each finger for a creepier look.
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Make-Ahead and Storage
- Dough: wrap and refrigerate for up to 3 days. Let it sit at room temperature for 10 minutes if it is too firm to roll.
- Freeze unbaked: freeze shaped fingers on a tray, then bag them for up to 3 months. Bake from frozen, adding 2 to 3 minutes.
- Baked cookies: store airtight at room temperature for up to 1 week. Add the jam on the day you serve them, or store jammy cookies in a single layer.
- Freeze baked: freeze plain baked cookies for up to 3 months, thaw at room temperature and then add the jam.
Common Mistakes to Avoid
- Fingers too thick: they puff into sausages. Roll them thinner than a real finger.
- Warm dough: the knuckle lines melt away and the cookies spread. Chill the dough and the shaped trays.
- Overbaking: the cookies turn brown and hard instead of pale and tender. Pull them when the edges just turn golden.
- Too much jam: a small dab under the nail looks creepier than a puddle, and keeps the cookies from going soggy.
- Tasting raw dough: it contains raw egg and raw flour. Wait for the baked cookies.
More Halloween Treats
Set witch fingers out with graveyard dirt cups and a bowl of Halloween popcorn, or bake a batch of easy sugar cookies for kids to decorate. For savory bites, try spider deviled eggs and mummy hot dogs, and find more ideas in our Halloween recipes collection.
Frequently Asked Questions
What are witch finger cookies made of?
Witch finger cookies are a simple shortbread or sugar cookie dough made with butter, powdered sugar, an egg, flour and almond and vanilla extract. The dough is rolled into fingers, an almond is pressed on for the nail and the knuckles are scored with a knife before baking. Red jam adds a gory touch.
How long do you bake witch finger cookies?
Bake them at 325°F (163°C) for 20 to 25 minutes, until set and just turning pale golden at the edges. Thinner fingers bake faster, so check at 18 minutes. Let them cool on the sheet for 3 minutes before moving them, since warm cookies are fragile.
How do you keep the almonds on witch finger cookies?
Press each almond firmly into the raw dough, about halfway, before baking. If any pop off after baking, glue them back on with a dab of jam, red decorating gel or melted white chocolate.
Can I make witch finger cookies without nuts?
Yes. Leave out the almond extract and use 2 teaspoons vanilla. For the nails, press on a pumpkin seed, a sliced candy-coated chocolate, a halved red or yellow candy melt after baking, or a small piece of sliced red candied cherry. Check that all ingredients are made in a nut-free facility if needed.
How far ahead can I make witch finger cookies?
Store baked cookies airtight at room temperature for up to 1 week, adding the jam on the day you serve them. Freeze baked cookies for up to 3 months. The dough keeps 3 days in the fridge, and shaped unbaked fingers freeze for 3 months; bake from frozen, adding 2 to 3 minutes.
Why did my witch finger cookies spread?
The dough was too warm or the fingers were too thick. Chill the dough for at least 30 minutes, chill the shaped fingers on the tray for 10 minutes before baking, and measure the flour by spooning it into the cup and leveling it rather than scooping.
