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Easy Spooky Witch Finger Cookies with Almond Nails

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These spooky witch finger cookies with almond nails are creepy in the best way—perfect for Halloween parties, school bake sales, or just making your family do a double-take. They’re buttery shortbread cookies with a subtle almond flavor that’s genuinely crave-worthy.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • About 30 whole almonds, skin on
  • 2–3 tablespoons strawberry or raspberry jam
  • 1 egg yolk + 1 tablespoon water, beaten together for egg wash
  • Red food coloring (optional)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Beat in the egg, almond extract, and vanilla extract until fully combined.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder. Add this to the wet mixture in two additions, mixing on low speed until just combined.
  4. Chill the dough: Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat and prepare: Preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper.
  6. Shape the fingers: Take a small piece of dough, about the size of a walnut, and roll it into a log about 3 inches long, slightly thicker at one end and tapered at the other. Place on the prepared baking sheet. Use a small knife to gently press lines into the dough for knuckles—make 2-3 indentations per finger.
  7. Add the almond nail: Take a whole almond and press it firmly into the tapered end of the finger, pointed side facing out, embedded about 1/4 inch into the dough. Press a small amount of jam around the base of the almond.
  8. Apply the egg wash: Gently brush each finger with the egg wash mixture.
  9. Chill again: Place the baking sheet with the shaped fingers in the freezer for 10-15 minutes.
  10. Bake: Bake for 12-15 minutes, until the cookies are just set and the edges are barely golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  11. Add extra gore (optional): Once cooled, dab a tiny bit more red jam at the ‘cut’ end of the finger for an even more gruesome effect.

Notes

The dough temperature is everything. If your dough gets too warm while shaping, pop the whole baking sheet in the fridge for 10 minutes. Don’t overwork the dough. Position the almond carefully—about half visible. Make knuckle marks deeper than you think. Work in small batches, keeping remaining dough chilled. Rotate baking sheet halfway through baking.

Nutrition

Keywords: witch finger cookies, Halloween cookies, spooky cookies, almond cookies, shortbread cookies, Halloween baking, creepy cookies

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