Bat Sugar Cookies

These Halloween themed bat sugar cookies are seriously spooky and perfect for the scariest time of the year.

My favorite part about these cut out bat sugar cookies is the fact that you do not have to chill the dough. Simply make the cookie dough with simple ingredients, roll it out and start cutting out your bat shapes. This is the perfect recipe for the kids to help with. They’ll have so much fun dipping the bat cookies in the black icing and topping with shiny black sanding sugar. And what about those super cute but extra spooky eyes made of red hot cinnamon candies? These cookies are a really cool way to have some fun in the kitchen this Halloween season! Make sure to try out this Edible Pumpkin Cookie Dough and 10 Halloween Breakfast Recipes for more fun ideas to make this season.

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An Explanation Of The Ingredients

• Butter – Room temperature butter works best.
• Sugar – Cream together the butter and sugar.
• Egg – Mix the egg in with the rest of the wet ingredients.
• Vanilla Extract – Gives the sugar cookies a nice, vanilla flavor.
• Flour – Whisk the flour together with the salt and baking powder.
• Baking Powder – You’ll need baking powder for soft sugar cookies.
• Salt – All you need is a pinch of salt.
• Powdered Sugar – Mix the powdered sugar together with the milk and black food coloring.
• Black Food Coloring – Add food coloring until you achieve black icing.
• Milk – Whisk the milk and powdered sugar together.
• Black Sanding Sugar – Dip the bat cookies into the black sugar after icing them.
• Red Hot Cinnamon Candies – Dip the red candies into the icing and gently press them into the bat.

These are the ingredients you’ll need to make the sugar cookies.

See the ingredients to make the black icing and additional toppings for the cookies below.

Roll the sugar cookie dough into a ball.

Use a rolling pin to roll the dough out about a 1/4 of an inch thick.

Use a bat shaped cookie cutter to cut out the cookies.

This is what the cookies look like before baking.

How To Make Bat Sugar Cookies

1. First, start by creaming together the butter and sugar in a stand mixer.
2. Add the egg and vanilla extract while continuing to mix.
3. In a separate bowl, combine the flour, baking powder and salt. Whisk together to break up any lumps.
4. Pour the flour mixture into the mixing bowl with the wet ingredients about a 1/4 cup at a time while mixing on low speed. Stop to scrape the sides of the bowl as needed.
5. Preheat the oven to 350 degrees F.
6. Separate the dough into 2 separate pieces to make it easier to roll out.
7. Form the dough into the shape of a ball and set it on top of a large piece of parchment paper.
8. Dust the rolling pin with flour and add more flour to it as needed while rolling out the sugar cookie dough.
9. Begin rolling out the ball of dough until it is about a 1/4 of an inch thick.
10. Use the bat shaped cookie cutter to cut the bat cookies out.
11. Transfer the bats to a baking sheet with parchment paper.
12. Form the remaining dough back into the shape of a ball and roll it out again repeating the same steps until you have used up all of the dough.
13. Bake the bat sugar cookies for 7-10 minutes at 350 degrees F. You’ll know the cookies are ready once the bottom is a golden color.
14. Remove from the oven and let them sit in the baking sheet for about 10 minutes before transferring to a cooling rack to finish cooling.
15. Once the cookies have cooled completely, dip them in black icing making sure to let the excess drip off.
16. Immediately dip them into the black sanding sugar making sure to cover the bats completely.
17. Transfer them back to the cooling rack and dip the bottom part of red cinnamon candies in a little bit of icing. Place them on the bat gently pressing down so they stick.
18. Allow the icing to dry for at least an hour before serving.

How To Make Black Icing

1. In a bowl, whisk together the powdered sugar, milk and black food coloring.
2. Add as much black food coloring as you need to in order to achieve the correct color.
3. Dip the bat cookies into the black icing immediately to coat.

Dip the cookies into the black icing and allow the excess to drip off.

Place the cookies into the black sugar immediately.

Rolling Out The Dough

In order to prevent fat cookies, make sure to roll the dough out to a 1/4 of an inch thick. If you roll the dough out too thick, the cookies will expand once they bake and become really large. This might mess up the cut out shape and leave you with a less than perfect cookie in the end.

Black Icing

It’s important to drip off the excess icing from the bat cookies after you dip them. You don’t want the cookie to drown and lose its’ shape in the icing. So make sure you either allow it to drip out or use a spoon to scrape some of it off before dipping the cookies into the black sanding sugar.

Where Can I Find Black Sanding Sugar?

You can find black sanding sugar at most arts and crafts stores. Otherwise you can also purchase it from here if you can’t find it.

Can I Use This Cut Out Cookie Dough For Other Shapes?

This cut out sugar cookie dough recipe can be used to make all sorts of fun shaped cookies. You can make Christmas cookies or even other fun Halloween themed cookies like witch hats, black cats, pumpkins and so much more.

Recipe Notes

• Make sure to press the cookie cutter into the cookie dough hard enough so that it actually cuts the shape out of the dough.
• Keep extra flour next to you so that you can dust the rolling pin throughout the process. You don’t want the dough to stick to the rolling pin.
• You’ll only need a tiny bit of icing on the back of the red cinnamon candies. Do not submerge them in the black icing.
• Roll the dough out to 1/4 of an inch thick so they retain their perfect shape even after they bake. Remember that they will expand once baked.
• Check the bottom of the cookies for doneness. Once they are a golden color on the bottom, they’re ready to be removed from the oven.
• It’s important to allow the icing enough time to dry before serving the bat sugar cookies.