- 1 package yellow cake mix (regular size)
- 2 large eggs
- 1/2 cup water
- 2/3 cup water
- 1/3 cup light corn syrup
- 8 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 2 ounces unsweetened chocolate, chopped
- 1 to 3 tablespoons warm water
- In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
- For icing, in a large heavy saucepan, combine water and corn syrup; bring just to a boil over medium heat. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth.
- In a small microwave-safe bowl, melt chocolate. Stir in 1 cup of icing and 1 tablespoon warm water until smooth. (Icings will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin if necessary.)
- Spoon chocolate icing over half of each cookie; spread evenly. Spoon vanilla icing over the remaining half of cookies; spread evenly. Let stand until set.
- Cut a small hole in the corner of a pastry or plastic bag; insert #2 round pastry tip. Fill the bag with remaining vanilla icing; pipe a spider web onto the chocolate half of each cookie.
- Using another bag, pipe spiders onto cookies with remaining chocolate icing. Let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
Reviews for Black & White Spider Cookies
"Turned out exactly like the picture - very sweet and fluffy. Easy and fun to make. Big Hit with the family! Icing was a perfect white for me - not sure why others had problems?"
"I made this recipe as part of a Halloween cookie tray for work. My picky son was worried that there would not be any left for him because he liked them so much. My coworkers raved about them also and said that they should be a yearly part of Halloween baking. The cookie is light and fluffy with the frosting just sweet enough comparable to eating a glazed donut. They were also very fun to make and turned out very cute, just as shown on the recipe."
"I found the cookies taste much better than they look. My white icing was very thin & clear. It took several coats to make it appear white & then I didn't have enough left to pipe the web. Had tons of chocolate icing left over though. I'll try again though with the modified recipe. They were tasty!"
"Due to the comments here, we have reviewed and retested this recipe. We have made some minor changes and regret we didn't catch these changes prior to publishing it. The recipe has been modified and is correct as shown here.This is a sweet icing and it will be on the thin side in order to have a nice smooth finish on the cookies. It will thicken up some if allowed to stand before piping the spider webs.Taste of Home Test Kitchen"
"have not made these cookies, but since you all think they were failures, why not build on the idea and make sugar cookies and frosting of your choice and still make the spider web cookies.........."
"also - make your own white icing. this was fine when making the chocolate; but the white had no flavor other than the sugar and way too thin"
"Why on earth would you send out this recipe as a "member exclusive" when the results have the potential to be so poor? I used to tell people that I loved to use TOH recipes because they're always good and so down-to-earth. Not any more."
"following the directions exactly, the cookies are too puffy and don't work for B&W cookies at all. Really disappointing, as I was making to send to my daughters at school"
"Easy & cute. Too much corn syrup. Skip it make simple syrup you may have in the fridge with water & sugar."