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Creepy Witch Finger Sugar Cookies with Almond Nails

Witch finger sugar cookies are shaped with pinched knuckles, scored details, and whole almond nails for a spooky Halloween treat. The soft green dough bakes until set with barely golden bottoms.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 1 hour 5 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.25 tsp green gel food coloring
  • 2.67 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 30 almonds whole, skin on
  • 1 egg white large

Equipment

  • 2 13x18-inch baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line two 13x18-inch baking sheets with parchment paper.
  3. Beat the softened butter and powdered sugar until smooth and creamy, about 2 minutes.
  4. Beat in the egg, vanilla, and green gel food coloring.
  5. Whisk together the all-purpose flour, baking powder, and salt.
  6. Add the flour mixture to the butter mixture and mix just until a soft dough forms.
  7. Cover and chill the dough for 30 minutes, until firm enough to shape.
  8. Divide the dough into 30 equal portions and roll each into a finger about 3 1/2 inches long.
  9. Pinch two places on each finger to form knuckles and lightly score the knuckles with a knife.
  10. Arrange the fingers on the prepared sheets, leaving about 1 inch between them.
  11. Lightly brush one end of each finger with egg white and press an almond firmly onto it as a nail.
  12. Bake both sheets for 12–15 minutes, rotating the sheets front to back and switching racks halfway through, until the cookies are set and their bottoms are barely golden.
  13. Let the cookies cool on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

Chill the dough until firm enough to shape for cleaner fingers. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use stick-style dairy-free butter.