These creepy witch finger cookies are one of the most iconic Halloween treats I’ve ever made. I love how they manage to be equal parts spooky and delicious. The cookies may look gory with their bloody almond nails and eerie green tint, but they’re actually buttery shortbread cookies that taste absolutely irresistible.

Why You’ll Love This Recipe

I like this recipe because it’s so much fun to make and even more fun to serve. Rolling out the dough into fingers and adding almond “nails” with oozing red gel is simple, but the end result always gets a big reaction. These cookies are tender, buttery, and lightly sweet, so they taste as good as they look. Plus, I can make them ahead of time, which is a lifesaver when I’m preparing for a Halloween party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup powdered sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt (or ½ teaspoon if using salted butter)
¾ cup whole blanched almonds
A few drops of green food coloring
1 tube red decorator gel

Directions

1. In a large bowl, I cream the butter and powdered sugar together until smooth. I beat in the egg, almond extract, and vanilla extract.

2. I add flour, baking powder, and salt, mixing until a stiff dough forms. Then, I add a few drops of green food coloring and mix until I get the shade I want.

3. I wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.

4. After chilling, I scoop out heaping tablespoons of dough, roll them into finger shapes, and press a blanched almond firmly into one end to form a nail. I pinch the dough slightly to create a knuckle shape and use a paring knife or toothpick to make lines across the “knuckles.”

5. I place the cookies on a parchment-lined baking sheet and bake them at 325°F for 20–25 minutes, until lightly golden.

6. After cooling for about 3 minutes, I carefully lift each almond nail, squeeze a bit of red gel underneath, and press the almond back into place so the “blood” oozes out.

Servings and timing

This recipe makes about 28 large witch finger cookies. Prep time takes around 20 minutes, chilling takes 30 minutes, and baking adds 20–25 minutes, so the total time is about 1 hour and 10 minutes. Each cookie has roughly 77 calories.

Variations

I sometimes use raspberry jam instead of decorator gel for a more natural “bloody” look and fruity flavor. For nut-free versions, I replace the almond nails with pumpkin seeds, jellybeans, or even edible fondant shapes. If I want to switch up the color, I’ve used purple or even left them natural for pale, ghostly fingers. Dusting cocoa powder on the knuckles also adds extra creepy detail.

storage/reheating

I store these cookies in an airtight container at room temperature for 4–5 days. If I want to keep them longer, I refrigerate them for up to a week, though they may dry out slightly. To freeze, I place cooled cookies in a sealed freezer bag with parchment between the layers and freeze them for up to 3 months. They thaw beautifully at room temperature.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance. I wrap it tightly in plastic and refrigerate it until I’m ready to bake.

What can I use instead of almonds for the nails?

I’ve used pumpkin seeds, jellybeans, or even pieces of white chocolate shaped into nails. All of them look spooky and work well.

Do I have to use green food coloring?

Not at all. Sometimes I skip the coloring and end up with pale, shortbread-colored fingers, which look just as creepy.

How do I keep the cookies from spreading too much?

I make sure the dough is well chilled before baking. If it still spreads, I add a little extra flour to firm up the dough.

Can I freeze the baked cookies?

Yes, these cookies freeze really well. I stack them with parchment paper between layers and store them in a freezer-safe bag for up to three months.

Conclusion

These creepy witch finger cookies are the perfect mix of gruesome appearance and delicious shortbread flavor. I enjoy how simple they are to make while still looking like something out of a haunted kitchen. Every time I serve them, people are amazed at how spooky they look and how buttery they taste. For me, they’ve become a must-make Halloween tradition.