Witch Finger Cookies Recipe

If you’re looking for a seriously fun and spooky treat to wow your friends and family this Halloween, I absolutely have to share my favorite Witch Finger Cookies Recipe with you. These cookies are delightfully eerie with their almond “fingernails,” knuckle details, and creepy pistachio warts, plus they taste insanely good—like the perfect balance of buttery shortbread and sweet jam. You’ll find that making these is easier than it looks, and the end result is a festive masterpiece everyone raves about!

this …

Ingredients You’ll Need

I love how these ingredients come together to create a buttery, nutty shortbread with just the right hint of sweetness and that creepy jam detail at the end. When shopping, try to get fresh, high-quality almonds and pistachios—trust me, they make all the difference!

• Confectioners’ sugar: Gives the dough that tender, melt-in-your-mouth texture.
• Unsalted butter: Room temperature is key to making the dough smooth and easy to work with.
• Large egg: Helps bind everything together and adds richness.
• Almond extract: Adds a lovely subtle flavor that pairs perfectly with the nuts.
• Pure vanilla extract: Balances the flavors beautifully.
• Green food coloring: For that eerie witchy finger look—feel free to adjust how much you use.
• All-purpose flour: The base for the shortbread dough.
• Kosher salt: Enhances all the flavors without overpowering.
• Finely chopped pistachios: Adds texture and plays the role of creepy “warts” on the fingers.
• Sliced almonds: The perfect size to use as fingernails on your cookies.
• Cherry, strawberry, or raspberry jam: I used cherry jam for that beautiful red “blood” effect.

Variations

I’ve played around with a few twists on this Witch Finger Cookies Recipe depending on the occasion or what I have on hand, and it’s so fun to customize. You can make them as bold or subtle as you want, depending on your decorating style!

• Chocolate Variation: Add 2 tablespoons of cocoa powder to the dough for a chocolate witch finger—my husband loves this version best.
• Nut-Free Option: Swap out the pistachios and almonds for sunflower seeds and pumpkin seeds if you’re avoiding nuts.
• Extra Spooky: Use red food coloring in the jam “blood” to make the effect even more dramatic and eerie.
• Seasonal Twist: Around Christmas, I swapped green food coloring for red or omitted it entirely, turning these into creepy fingers for winter parties!

How to Make Witch Finger Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating together confectioners’ sugar and softened butter with your mixer on medium speed until pale and fluffy—this should take about 2 minutes. I find this step is key to a tender cookie. Then add the egg and continue beating until it’s fully incorporated and the mixture is light and fluffy, about another minute. Finally, mix in almond extract, vanilla extract, and your green food coloring until everything is evenly combined.

Step 2: Mix in the Dry Ingredients and Nuts

Whisk your flour and salt in a separate bowl, then add them gradually to the butter mixture. Use your mixer on low speed to avoid overworking the dough. Once it’s just coming together, fold in the finely chopped pistachios carefully with a spatula—this preserves their texture.

Step 3: Chill the Dough

Cover the bowl with plastic wrap and chill the dough for a minimum of 30 minutes. I sometimes leave it in the fridge for up to 2 days if I’m prepping ahead, and that actually helps the flavors meld beautifully. Plus, chilled dough is easier to shape when it’s firm.

Step 4: Shape the Fingers

Once chilled, remove about a quarter of the dough and divide it into 12 to 13 tablespoon-sized balls. Roll each between your palms to form a finger shape roughly 3 inches long and half an inch thick—think about your pinky finger but a bit thinner. Place each “finger” on parchment-lined baking sheets.

Press a sliced almond onto one end for the fingernail. Then pinch the dough just below the nail and halfway down the length of the finger to create knuckles. Using a sharp knife, carve shallow, uneven horizontal lines across the knuckles for detail. Don’t forget to carefully press 1 or 2 pistachio bits onto the fingers to mimic warts—this is where the spooky magic happens!

Step 5: Freeze Before Baking

Pop the trays into the freezer for 30 minutes. I discovered this trick after some failed attempts—the freezing helps the fingers keep their shape and prevents spreading in the oven.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the cookies for 7 to 9 minutes, rotating the trays halfway through so they bake evenly. Don’t overbake! You want the edges to be firm but the tops still dry. Let them cool slightly on the trays before moving on to the final decorating step.

Step 7: Add the Jam “Blood”

This is the super fun finishing touch! Gently lift the almond “fingernail” from the tip of each finger, place a tiny dab of jam on the tip, then press the almond back down so some jam oozes out underneath. I like to then spread a little jam along the base of each finger for extra spooky effect. Let everything cool completely before serving.

How to Serve Witch Finger Cookies Recipe

Garnishes

I like to dust these cookies lightly with extra powdered sugar right before serving to create a ghostly “fog” effect. A few edible glitter sprinkles or tiny red sugar crystals around the “wounds” really elevate the creepy, magical vibe.

Side Dishes

These go surprisingly well with a hot cup of spiced apple cider or rich hot chocolate—both add warmth and depth to the spooky sweetness. For parties, I serve them alongside a cheese board with dried fruits and nuts to mix textures and flavors.

Creative Ways to Present

For Halloween gatherings, I like to arrange the fingers in a shallow loaf pan lined with parchment, adding extra jam “blood” drizzled around. Another fun idea is to present them stuck upright in a foam block covered with black cloth, as though poking out of a witch’s grave—always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Store your leftover witch finger cookies in an airtight container at room temperature for up to 4 days. I recommend layering parchment paper between them to prevent sticking, especially with the jam details. They stay surprisingly fresh and chewy this way.

Freezing

I’ve frozen these cookies both baked and unbaked. For unbaked dough, shape and freeze on baking trays first, then transfer to a freezer bag for up to 3 months. When ready, bake straight from frozen, just adding a couple minutes to baking time. Baked cookies freeze well in airtight containers but be gentle to avoid cracking.

Reheating

To reheat, I pop the cookies in a 300°F oven for 5 minutes to crisp them back up without melting the jam. Microwaving can make the jam runny or the cookies too soft, so oven reheating is my go-to for keeping that perfect texture.

FAQs

Final Thoughts

I still remember the first time I made this Witch Finger Cookies Recipe—I was blown away by how they looked almost too creepy to eat, yet were so incredibly tasty. It’s now a must-make every Halloween in my house because they’re just that good and fun to make. Trust me, whether you’re baking with kids or prepping for a spooky party, this recipe will up your Halloween game and win you plenty of compliments. So go ahead, grab your ingredients, and get ready to make some magic (and a little mischief) in the kitchen!

Print