Bat Sugar Cookies

These Halloween themed bat sugar cookies make the perfect activity for the spookiest season of the year. This easy sugar cookie recipe does not need to be chilled but is still super tasty.

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Keyword: bat shaped cookies, decorated bat cookies, bat sugar cookies, halloween bat cookies, halloween bat sugar cookies, decorated bat cookies

Prep Time: 45

Cook Time: 7

Resting Time: 2

Total Time: 2 52

Servings: cookies

Calories: 143kcal

Equipment

Ingredients

1 cup unsalted butter softened
1 cup white granulated sugar
2 tsp vanilla extract
1 egg
3 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups powdered sugar
3 tbsp milk
30 drops black food coloring or more for a deeper black color
1 cup black sanding sugar
72 red cinnamon candies

Instructions

How To Make Bat Sugar Cookies

First, start by creaming together the butter and sugar in a stand mixer.
Add the egg and vanilla extract while continuing to mix.
In a separate bowl, combine the flour, baking powder and salt. Whisk together to break up any lumps.
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.
Preheat the oven to 350 degrees F.
Separate the dough into 2 separate pieces to make it easier to roll out.
Form the dough into the shape of a ball and set it on top of a large piece of parchment paper.
Dust the rolling pin with flour and add more flour to it as needed while rolling out the sugar cookie dough.
Begin rolling out the ball of dough until it is about a 1/4 of an inch thick.
Use the bat shaped cookie cutter to cut the bat cookies out.
Transfer the bats to a baking sheet with parchment paper.
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.
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.
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.
Once the cookies have cooled completely, dip them in black icing making sure to let the excess drip off.
Immediately dip them into the black sanding sugar making sure to cover the bats completely.
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.
Allow the icing to dry for at least an hour before serving.

How To Make Black Icing

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

Video

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.

Nutrition