Make Wednesday & Enid Window Cookies that are perfect for Halloween and inspired by the Wednesday series on Netflix! These icebox cookies have two different sides: one is bright and colorful like Enid, and the other is dark and chocolatey like Wednesday. And guess what? You can even draw a spider web on top using melted chocolate to make the cookies look exactly like their window!
These cookies aren’t just eye-catching; they’re also super easy to make! No special skills are needed – just some basic ingredients and a little bit of time. The best part? Kids will love helping with the colorful dough and the chocolate web decoration. So if you’re looking for a fun, flavorful, and fuss-free baking project for Halloween, this is the recipe you’ve been searching for!
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Why You’ll Love These Cookies
- Fun for the Whole Family: These cookies are a hit with kids and adults alike. You can even involve the kids in adding the food coloring or drawing the spider web.
- Perfect for Halloween: From the spider web design to the colors, these cookies scream Halloween. Check out more fun ideas in our Halloween Cookies Category!
- Quick and Easy: No complicated steps or hard-to-find ingredients here. Busy parents, this one’s for you!
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: Using unsalted butter lets you control the saltiness of your cookies. If you only have salted butter, just skip any added salt in the recipe.
- Sugar: Standard white sugar works best to keep the colors vibrant.
- Cocoa Powder: For the dark and chocolatey half of the cookie. Dark cocoa powder gives a deeper color, but regular works too.
- Food Coloring: Pink, yellow, and blue food colors bring Enid’s side to life. Gel food coloring works great here because it’s concentrated.
- Chocolate Chips: These are for the spider web design. Semi-sweet or dark both work!
How to Make the Cookies
- Prepare the Oven and Baking Sheets: Begin by preheating your oven and lining a couple of baking sheets with parchment paper.
- Create the Cookie Dough Base: In a large bowl, mix together the softened unsalted butter and sugar until they are light and fluffy. Then, add the vanilla extract and egg, mixing well. Gradually add the flour, mixing until the dough comes together and is no longer sticking to the sides of the bowl.
- Prepare the Wednesday Dough: Divide the dough into two equal parts. To one part, add the cocoa powder and additional softened butter, mixing until the dough is smooth and chocolatey.
- Prepare the Enid Dough: Divide the remaining dough into three equal parts. Add a few drops of each food coloring (pink, yellow, and blue) to the separate dough portions and knead until the dough is streaked with color. Remember, you want the dough to resemble stained glass, so don’t overmix!
- Form the Logs: Roll each colored dough into separate logs and place them side by side, pressing them together. Repeat with the chocolate dough, placing it next to the colored logs, and press them all together.
- Slice and Arrange the Cookies: Using a sharp knife, slice the log into 1/4 inch thick pieces and place them onto the prepared baking sheets, reshaping into circles if necessary.
- Bake the Cookies: Bake in the preheated oven until the edges are set and slightly brown. Be careful not to overbake, as this will dry out the cookies.
- Decorate with Chocolate: Once the cookies are cooled, melt the chocolate chips and transfer the melted chocolate to a piping bag. Pipe a circle around the edge of each cookie, then pipe lines across the cookie to divide it into six sections. Next, pipe rounded lines to connect each section in the form of a spider web.
- Let the Chocolate Set: Allow the chocolate to cool and set before serving.
Recipe Tips
- Don’t Overmix: For the colorful side, mix the color in just enough to see streaks. Overmixing will dull the colors.
- Check for Doneness: The cookies are ready when the edges are slightly brown, but they still feel soft to touch.
- Test with a Toothpick: If unsure, you can insert a toothpick in a cookie. If it comes out clean, the cookies are done.
- Piping Bag Substitute: If you don’t have a piping bag, a Ziploc bag with a corner snipped off works too!
Storing and Make-Ahead Tips
- Freezing Unbaked Cookies: Shape the dough into logs and wrap them tightly with cling wrap. Store in the freezer for up to 3 months. When you’re ready, slice and bake.
- Freezing Baked Cookies: Let the cookies cool down completely. Store them in an airtight container and freeze. To serve, thaw at room temperature.
I hope you try out these fun Halloween cookies! They’re sure to be a hit at any Halloween gathering, and they’re so simple to make. If you’re a fan of fun Halloween treats, make sure to also check out our recipes for Frankenstein Peanut Butter Cookies, Pumpkin Sugar Cookies, and Jack Skellington Sugar Cookies. Don’t forget to rate and review this recipe and pin it for others to find and enjoy! Happy Halloween cookie-making! 🎃🍪
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Wednesday & Enid Cookies
cookies
Make cookies that are perfect for Halloween and inspired by the Wednesday series on Netflix! These cookies have two different sides: one is bright and colorful like Enid, and the other is dark and chocolatey like Wednesday. And guess what? You can even draw a spider web on top using melted chocolate!
Ingredients
- 12 tablespoons unsalted butter softened, divided into ½ cup and ¼ cup
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ cup cocoa powder
- Food coloring pink, yellow, and blue
- ½ cup semi-sweet chocolate chips or dark chocolate
Instructions
- Preheat your oven to 350°F (180°C), and line 2 cookie sheets with parchment paper.
- In a stand mixer bowl, add ½ cup of the softened unsalted butter and the sugar.
- Cream the mixture until light in color and fluffy using the whisk attachment.
- Incorporate the vanilla extract and egg, mixing until well combined.
- Replace the whisk attachment with the paddle attachment.
- Add the flour to the mixture and mix until the dough is cohesive and pulls away from the sides of the bowl.
Create Wednesday’s Side
- Divide the dough into two equal portions.
- To one half, add the cocoa powder and the remaining ¼ cup of softened butter.
- Mix using the paddle attachment until smooth. Set aside.
Create Enid’s Side
- Take the remaining half of the dough and divide it into three equal portions.
- Add a few drops of pink, yellow, and blue food coloring to each portion.
- Gently knead the colors into the dough, aiming for a streaked, stained-glass appearance. Do not fully incorporate the colors.
Assemble the Cookies
- Roll each colored portion into a log and line them up side by side.
- Shape the chocolate dough into a similar-sized log and press it next to the colored logs.
- Using a sharp knife, slice 1/4-inch rounds from the cookie dough log.
- Reshape each round into a more circular shape, if needed, and place it on the prepared baking sheet.
- Bake in the preheated oven for 12 minutes, or until the edges are set and slightly browned.
- Allow cookies to cool completely.
Decorate with Spider Web
- Place chocolate chips in a microwave-safe bowl and heat for 30 seconds. Stir well.
- Heat for another 30 seconds and stir again until fully melted.
- Transfer the melted chocolate to a piping bag fitted with a small tip or cut a small hole at the end.
- Pipe a circle of chocolate around the edge of each cookie. Divide the cookie in half with a line of chocolate, separating the two sides. Add two more lines to divide the cookie into six sections.
- Complete the spider web design by connecting the lines with curved lines. Allow the chocolate to set before serving.
Notes
- Dough Consistency: Make sure the butter is soft but not melted for the dough. Your dough should come together well and pull away from the side of the mixing bowl.
- Coloring: When adding food coloring to the Enid dough, don’t overmix. You’re aiming for a stained-glass look.
- Slicing: Use a sharp knife to get clean cuts when slicing your cookie dough log. Reshape into circles if needed before baking.
- Baking: Keep an eye on the cookies in the oven. They are done when the edges are set and have a slightly browned bottom. Don’t overbake, or your cookies will be dry.
- Chocolate Piping: Let cookies cool completely before piping on the chocolate spider web. Ensure the melted chocolate is smooth for easy piping.
- Setting Time: Allow the chocolate to cool and set before serving or storing.
- Storage: Cookies are good for 3 days in an airtight container or can be frozen for 3 months.
Nutrition
Serving: 1cookie | Calories: 198kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 5mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 222IU | Calcium: 12mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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