Spooky Witch Finger Cookies

This Halloween, we’re trying a scary new take with an old favorite recipe. Our traditional Ginger Spice Cookie Mix has been popular for years, but this Halloween, we’re making it creepy. How could something that looks this gross taste so good?

Simply roll the dough, squeeze and form the “knuckles” and use a toothpick or sharp knife to add knuckle wrinkles. Your kids will love to place the almond fingernails. These Halloween cookies make a great conversation piece. Plus your ghouls and guests will love nibbling on real finger food, bwahahaha.


  • 1 package Byrd Mill Ginger & Spice Cookie Mix
  • 1 stick butter
  • 1 egg
  • Sliced almonds, blanched or whole skinned almonds (white or brown fingernails)
  • Red gel icing (optional for scarier decoration)


  • Cut butter and egg into mix and knead until moist.
  • Place the dough in your refrigerator for 30-minutes.
  • Use about a tablespoon of dough for uniform sized fingers, and roll into “finger-shaped logs.” Squeeze dough to indent and give the impression of knuckles. Use a sharp knife or toothpick to create wrinkles at knuckle points to help give a more finger-like appearance.
  • Bake the witch fingers on an ungreased cookie sheet for 10-12 minutes at 375-degrees.

Optional final step:

Let cool for 3 minutes. Gently lift the almond fingernail and use a small amount of the red decorating gel underneath. Press the almond back in place and the red gel will ooze out of nail bed to create a scarier appearance.

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