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Easy Treat For Halloween: Oreo Cakester Spiders

September 16, 2013 by Vikram Goyal

wm_spidercakester2

Hello dear Edible Crafts readers! It’s been three months since I left you, but I promise I think about you everyday. I’m still blogging away over at the decorated cookie, but I truly miss my days of mining the internet for all of your crazy, clever edible crafts.

I’m back for a visit today to share with you an easy treat for Halloween and more ideas for creepy, crawly, spider sweets, snacks and crafts (coming tomorrow). I made a similar version before, on a stick. (You may remember my affinity for stuff on sticks.) But this one is a bit more accurate eye-wise, skips a step by using licorice for the legs, and is great for scattering about the dessert table at a Halloween party or resting on cakes and cupcakes. It’s kind of a big deal that I choose “spiders” as my theme. You see, I’ve a terrible, horrible phobia of spiders. This is not a new thing. I’ve been afflicted since childhood. I’m the one that runs screaming and scratches all over just at the sight of a spider (even a photograph). The freak-out factor is strong enough I don’t even worry about embarrassment. I shudder just thinking of those eight legs. So I expect you are proud of me that I’m tackling the subject here? And no, it didn’t work to rid me of the fear. It’s still there. Lurking. Like spiders everywhere.

How to make Oreo Cakester spiders

you will need:*

Oreo Cakesters

black licorice lace

scissors

candy eyes

light corn syrup

*Find black licorice lace in candy stores or online. Find candy eyes in the craft store or online. Instead of light corn syrup, you may also use icing, chocolate, regular syrup, or anything sticky.

For each Cakester spider, snip 8 pieces of licorice. The longer the licorice, the creepier the spider; the shorter the licorice, the cuter. Seriously. Try it. Using dabs of light corn syrup, adhere 8 eyes to the top of each Cakester. That’s it!

Hosting a Halloween Party? Check out these Halloween Party Decorations or maybe you want to download and print your own Halloween designs? Check out these Halloween printables, digital stamps, invitations and files from Design bundles.

wm_spidercakester1

Check back tomorrow for a list of 30 Spider-themed Treats and Crafts.

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Trackbacks

  1. 30 Spider-themed Treats and Crafts For Halloween | Edible Crafts | CraftGossip.com says:
    September 17, 2013 at 11:00 am

    […] Meaghan brought you her original Oreo Cakester Spiders. And today, here are 30 spider treats and crafts to totally freak me out. I mean, inspire […]

  2. 24 Cute and Yummy Halloween Treats | Not So Idle Hands says:
    September 20, 2013 at 7:06 am

    […] Spider Oreo Cakesters by The Decorated Cookie Another super fun and easy thing to do with edible eyeballs […]

  3. Link Round-up: DIY Monogrammed Tote Bag, Candy Corn Fruit Cup, Pumpkin Spice White Hot Chocolate, and More | Modern Baby says:
    September 25, 2013 at 4:01 am

    […] Edible Crafts shared an idea for an Oreo Cakester spider treat for Halloween. […]

Have you read?

Dubai Chocolate Chunk Cookies – A Luxurious Twist on the trending recipe

If your favorite chocolate chip cookie went on a luxurious holiday to Dubai and came back a little more sophisticated, this would be the delicious result. These Dubai Chocolate Chunk & Pistachio Cookies take everything we love about a good, chewy chocolate chip cookie and give it a bold, Middle Eastern twist. We’re talking real chunks of dark chocolate, nutty toasted pistachios, a whisper of ground cardamom, and that gorgeous golden glow from a touch of saffron bloomed in warm milk.

They’re sweet, rich, and just a little exotic—like the cookie version of a spiced latte on a desert rooftop. Whether you’re making them for Eid, a dinner party, or just to stash in your cookie jar for “research purposes,” they’re the kind of treat that gets people talking. Equal parts comfort food and showstopper, these cookies are perfect when you want to bake something familiar but with a story—and a little sparkle.

Why These Cookies Are Amazing

  • Toasted pistachios bring crunch and richness

  • Saffron and cardamom add warm, exotic flavor

  • Dark chocolate chunks melt into pockets of indulgence

  • Bakery-style texture: chewy center, crisp edges

  • Perfect for holidays, tea time, or your next cookie exchange

Ingredients

  • 1 cup (225g) unsalted butter, softened

  • 1 cup (200g) brown sugar, packed

  • ½ cup (100g) white sugar

  • 2 large eggs

  • 1 ½ tsp vanilla extract

  • ½ tsp ground cardamom

  • Pinch of saffron, bloomed in 1 tsp warm milk

  • 2 ½ cups (315g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp sea salt

  • 1 cup shelled pistachios, lightly toasted and roughly chopped

  • 200g high-quality dark chocolate, chopped into chunks

  • Optional: 1 tbsp rose water or orange blossom water

Instructions

1. Bloom the Saffron

Steep a pinch of saffron threads in 1 teaspoon of warm milk for 5 minutes. Set aside.

2. Make the Dough Base

Cream butter, brown sugar, and white sugar in a large bowl until light and fluffy (about 2–3 minutes). Beat in eggs one at a time, followed by vanilla, cardamom, bloomed saffron, and rose/orange blossom water if using.

3. Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix dry ingredients into the wet mixture until just combined.

4. Fold in the Pistachios and Chocolate

Stir in chopped pistachios and dark chocolate chunks. Reserve a few chunks and nuts to press into the tops for presentation.

5. Chill

Cover and chill the dough for at least 45 minutes (up to overnight). This helps develop flavor and improves texture.

6. Bake

Preheat oven to 175°C (350°F). Line baking trays with parchment. Scoop dough into 2-tablespoon-sized balls, place 2 inches apart, and press extra chocolate and pistachios on top. Bake for 10–12 minutes until golden at the edges and soft in the middle.
Let cool for 5 minutes on the tray, then transfer to a wire rack.

Pro Tips

  • Lightly toast the pistachios before mixing them in to enhance their flavor.

  • Use slab chocolate instead of chips for irregular, gooey chocolate pools.

  • Sprinkle a bit of flaky sea salt on top before baking for contrast and depth.

How to eat them

These cookies pair beautifully with strong Arabic coffee, saffron-infused karak chai, or even a scoop of rose or pistachio ice cream. They’re also great as part of a dessert board for special occasions.

 

These Dubai-inspired chocolate pistachio cookies aren’t just a dessert—they’re a statement. The fusion of textures and flavor brings together the richness of dark chocolate, the warmth of cardamom and saffron, and the crunch of toasted pistachios. Whether you’re baking them for a festive occasion or an indulgent treat, this recipe brings a taste of Middle Eastern luxury straight to your kitchen.

 

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