Ingredients
Method
- Beat the butter and sugar until pale and fluffy. Add the egg and vanilla, then mix in the dry ingredients until the dough comes together.
- Roll the dough between parchment to ¼ inch thick, freeze briefly, and cut into 3-inch rounds.
- Bake at 350°F (175°C) for 8 to 10 minutes until edges are lightly golden. Cool completely.
- Whip the powdered sugar, meringue powder, and water into stiff royal icing. Divide and color red, blue, and leave the rest white.
- Outline and flood each cookie with red icing. While wet, pipe a black spiral, drag a toothpick for the web, and let dry. Finish with white eyes outlined in black.
Notes
Decorating time is included in the prep estimate. If you bake multiple batches, the cook time may be longer. The cookies stay fresh for up to 5 days in an airtight container with parchment between layers.
