Spiderman Cookies

Vanilla-Shortbread Spiderman Cookies

In honor of the new Spiderman Movie coming out July 6th, I thought it would be the perfect time to test my piping skills out and make a spidey cut out cookie! Rosanna Pansino recently made these cookies for Father’s Day with a Yoga shape and they came out perfectly! You can watch her original video here

I absolutely LOVED this dough. It was not too sweet and sugary at all which is such a win. And somehow, for a shortbread it didn’t crumble or fall a part. I 100% plan to use this for all of my future cut out cookies in place of any sugar cookie recipe. Seriously, it was that good!!!

Spiderman Cookies

Spiderman Cookies

Spiderman Cookies

If anyone here knows Chase, you know that he is a huge spiderman fan. He watches the old movies as much as I re-watch Harry Potter and even teared up a little bit when he saw Spiderman on Broadway. HA. My dad also loves spiderman and totes a spidey lunch box to school everyday so I guess you could say that making these cookies was not out of the norm. Also, side note here, but I am still skeptical of this new movie. I mean OG spidey was incredible (obvs) and Andrew Garfield and Emma Stone were next level perfect and I’m still upset they dropped that version and did a reboot. However, I will still give it a chance and I thought that making some themed cookies would help keep me open minded. 

Spiderman Cookies

Spiderman Cookies

Spiderman Cookies

Now, onto the cookies. I was nervous to try out piping mostly because I haven’t found a royal icing that stuck to cookies well. I finally found a recipe by Wilton that incorporated meringue powder which is basically an egg white substitute. The recipe was really easy to make and ended up as the perfect consistency. The icing piped onto the cookie in perfect lines and hardened quickly so it did not melt off. My hand cramped up after six of them so I left the rest to eat plain. I think I need to build up some hand muscles though because I loved piping!!! It was like painting and so soothing. 

This recipe makes a lot of cookies. I ended up with close to 36! As long as you freeze the dough scraps for a few minutes after each round of cuts, you can maintain it’s texture and keep pumping them out. 

So who else is excited for the new movie and ready to celebrate with some cookies!?

Spiderman Cookies

Spiderman Cookies

Spiderman Cookies

Vanilla-Shortbread Cut Out Cookies
Yields 36
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Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Ingredients
  1. ¾ cup sugar
  2. 2¼ cups all purpose flour
  3. ¼ cup cornstarch
  4. ½ teaspoon salt
  5. ¾ cup butter at room temperature
  6. 2 egg yolks
  7. ¼ cup heavy cream
  8. 1 tbsp vanilla
  9. Icing
  10. 3 tbsp meringue powder
  11. 4 cups confectioners sugar
  12. 5 tbsp water
  13. White and black gel food color
  14. Decorating bags fitted with #1 tips
Instructions
  1. Preheat oven to 350ºF.
  2. In a large measuring cup, mix together egg yolks, heavy cream and vanilla. Set aside
  3. In a stand mixer, mix together the sugar, flour, cornstarch, and salt until well combined.
  4. Add the butter in, in slices, until the dough looks crumbly and well combined.
  5. Pour the wet ingredients into the bowl and mix on medium speed until a thick dough forms.
  6. Divide the dough in half and plastic wrap it in disks. Refrigerate for one hour.
  7. Roll out the dough to just thicker than ¼ an inch and use a cookie cutter to cut out Spiderman faces.
  8. Place cookies onto a cookie sheet and freeze for 10 minutes.
  9. Bake for 8 minutes and allow cookies to cool completely before decorating.
  10. For the Icing
  11. In a large stand mixer, combine all of the ingredients together and mix on medium/low speed until the icing looses it's shine and creates a thick paste.
  12. Split in half and color one bowl black and leave the other white.
  13. Fill into piping bags. I fit one with a #1 tip and the other without a tip, cutting a small hole instead.
  14. Pipe the blast into each crease, following and each line and ridge smoothly. Fill the eyes with white.
Notes
  1. Make sure to freeze your dough before baking it or it will not hold it's shape.
  2. The dough should be rolled out to 1/4-1/2 inch thick or it will also not hold it's shape.
Adapted from Rosanna Pansino
Adapted from Rosanna Pansino
Simply Nutmeg's http://www.simplynutmegs.com/

2 Comments

  • Reply Nicole Flint June 27, 2017 at 11:39 am

    OMG! These look so good!

    • Reply Meghan June 27, 2017 at 3:28 pm

      Thank you!!

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