Witch Finger Cookies Recipe

If you’re looking for a Halloween treat that’s as fun to make as it is to eat, you’ve come to the right place. I absolutely adore how this Witch Finger Cookies Recipe delivers that perfect blend of creepy and delicious, with buttery pistachio and almond shortbread fingers that are just begging to be snacked on. Whether you’re baking with the kids or prepping for a party, these spooky cookies bring a playful touch to your kitchen—and trust me, the cherry jam “blood” detail is a game-changer!

this …

Ingredients You’ll Need

Each ingredient brings something special to this Witch Finger Cookies Recipe. From the creamy butter to the slightly tart cherry jam, everything combines to create a cookie that’s both spooky and scrumptious. When shopping, I recommend using the freshest nuts you can find and a good-quality almond extract to really make those flavors pop.

• Confectioners’ sugar: Gives a smooth, sweet base and helps create a tender texture.
• Unsalted butter: The foundation for flavor and that irresistible shortbread crumb.
• Large egg: Binds the dough and adds moisture.
• Almond extract: Adds a lovely nutty fragrance that complements the nuts and jam.
• Pure vanilla extract: Balances and deepens flavor.
• Green food coloring: For that eerie witchy skin tone—just a few drops go a long way.
• All-purpose flour: The sturdy base that holds the cookies together without toughness.
• Kosher salt: Enhances all the flavors and cuts sweetness.
• Finely chopped pistachios: Adds texture and a subtle green tint that’s perfect for “fingernail warts.”
• Sliced almonds: Used as the creepy fingernails, so pick nice big slices for the effect.
• Cherry, strawberry, or raspberry jam: The “blood” that oozes eerily from beneath the almond nails.

Variations

I love how customizable this Witch Finger Cookies Recipe is—you can easily swap in different nuts or adjust flavors depending on what you have around or your personal preferences. Feel free to make it your own and watch your family’s faces light up with every spooky bite!

• Nut-Free Variation: I’ve made these using sunflower seed butter and pumpkin seeds instead of pistachios and almonds for a nut-free option that’s still delicious.
• Spicy Option: Add a pinch of cinnamon or pumpkin pie spice to the dough—my family actually went crazy for the subtle warmth it added.
• Vegan Version: Substitute the butter with vegan butter and use a flax egg—just be sure the jam is vegan too!
• Jam Flavors: Raspberry jam gives a tart twist, but strawberry or cherry bring that classic blood-red look I love.

How to Make Witch Finger Cookies Recipe

Step 1: Cream the Butter and Sugar

The key to that lovely soft texture is beating the confectioners’ sugar and softened butter together until they’re pale and fluffy—about two minutes on medium speed with your mixer. I always make sure my butter is just softened, not melted, to get the perfect creaminess. Once it reaches that dreamy texture, add the egg and beat again until it’s combined and the mixture looks airy. This makes your cookies super tender, which I love.

Step 2: Add Extracts & Color, Then Blend Dry Ingredients

Next, stir in the almond and vanilla extracts along with a few drops of green food coloring—we want that witchy finger vibe! In a separate bowl, whisk the flour with salt, then gently mix them into your wet ingredients on low speed until just combined. Overmixing can make the cookies tough, so stop as soon as you don’t see dry flour.

Step 3: Fold in the Pistachios and Chill

Folding in the finely chopped pistachios adds that subtle crunch and green speckle—perfect for spooky texture. Cover the dough with plastic wrap and chill it for at least 30 minutes; I sometimes refrigerate it overnight if I prep ahead. Chilling firms the dough up and makes shaping the fingers way easier.

Step 4: Shape the Fingers and Add Details

This is the fun part where the magic happens! Roll the dough into balls, then between your palms, shape them into finger-sized logs about 3 inches long. I like to aim for the length of my pinky but a bit thinner, so they look realistic. Press an almond slice on one end as the “fingernail.” Use a sharp knife to carve little knuckle lines and pinch some dough to create bumps—these are your knuckles and warts. You can even press in a couple of pistachio pieces for extra creepy warts. Arrange them on parchment-lined trays and freeze for 30 minutes before baking. Freezing helps them hold their shape so they come out perfect every time.

Step 5: Bake and Add the Jam “Blood”

Preheat your oven to 375°F and bake the cookies for 7 to 9 minutes. Keep an eye out—the edges should be firm, and the tops dry. Once out of the oven, let them cool just a bit before carefully lifting off each almond fingernail. Place a dab of your choice of jam right at the tip, then gently press the almond back down so the jam oozes out like creepy blood. I’ve found it’s best to spread a little jam along the bottom of the finger too for extra drama. Let them cool totally before serving to set that spooky jam in place.

How to Serve Witch Finger Cookies Recipe

Garnishes

I like to serve these cookies right on a platter surrounded by a scattering of extra chopped pistachios for texture and color contrast. If it’s Halloween season, sprinkle a little edible glitter or matchstick “witch hairs” made from toasted coconut for that extra creepy factor. The almond nails and jam are already stunning, so less is more with garnishes.

Side Dishes

These cookies go fantastically with a warm glass of spiced apple cider or pumpkin spice latte, both of which balance the nutty cookies and the tart jam beautifully. For parties, I’ve served them alongside a charcuterie board with sharp cheeses and fresh fruit to add an unexpected twist between bites.

Creative Ways to Present

For a Halloween bash, I’ve arranged these Witch Finger Cookies Recipe treats sticking out of a “cauldron” (a black bowl filled with crushed Oreo “dirt”)—it’s a crowd-pleaser. Another favorite is putting them on a black plate with dry ice fog rolling over for some dramatic flair. Kids adore playing with the setup before dunking these creepy cookies into milk or hot cocoa.

Make Ahead and Storage

Storing Leftovers

Once baked and fully cooled, I store leftover witch finger cookies in an airtight container layered with parchment paper to prevent sticking. They keep well at room temperature for up to 4 days, staying crisp and flavorful. Just be sure to keep them away from humid spots.

Freezing

I’ve had great success freezing unbaked shaped dough on the tray, then transferring the frozen logs to a zip-top bag. When ready to bake, you can pop the frozen fingers directly into the oven—the baking time might just need an extra minute or two. Baked cookies freeze well too; just thaw them at room temp to keep that perfect texture.

Reheating

To refresh the texture of stored cookies, I give them a quick 3-4 minute toast in a preheated 325°F oven. This helps revive their shortbread crispness without drying them out. I avoid microwaving since it can make the nuts soft.

FAQs

Final Thoughts

This Witch Finger Cookies Recipe has been one of my favorite Halloween projects because it’s not just about making a tasty treat—it’s about the fun of creating something delightfully spooky. Every year, my family goes crazy for these, not only because they’re delicious but because the kids get totally into making their “gross” fingers. I highly recommend giving this recipe a try; it’s a guaranteed way to bring laughter and a little eerie magic into your kitchen!

Print