Soft chocolate sugar cookies shaped like bats and coated with chocolate and sprinkles for festive Halloween cookies.
Keyword: cookies, fall, Halloween, sugar cookie
Author: Mikayla M
Bat Cookie Cutter
4.5ouncesshortening2/3 cup, regular, or butter flavor
7.3ounceswhite sugar3/4 cup + 2 Tablespoons
8ouncesflour1 1/2 cup + 2 tablespoon
1ouncecocoa powder1/4 cup + 1 1/2 tablespoons
6ounceschocolatedark or milk
Sift together the flour, baking powder, cocoa powder, and salt into a small bowl and set aside.
Cream shortening and sugar together until light and fluffy, 3 to 4 minutes.
Add in milk and vanilla and beat until combined. Add in egg and beat again to combine.
Add in the dry ingredients and fold to combine until a smooth dough forms without any streaks of flour. Wrap in plastic wrap and chill for 30 minutes, up to 2 days.
Preheat oven to 350°F and lay out a large sheet of parchment paper or a silicone baking mat. Also line 2 baking sheets with parchment paper.
Lay dough on paper and cover with another sheet off parchment and use rolling pin to roll dough out to 1/4" thick.
Cut out cookies and place on baking sheets, 1 inch apart. Bake in preheated oven for 8 - 9 minutes or until the dough looks dry and set along the edges.*
Let cool on baking sheet for 2 to 3 minutes, then remove to a cooling rack to cool completely.
Melt chocolate gently in the microwave, 30 second bursts at half power, until mostly melted. Stir to finish melting.
Spread a thin layer of chocolate on each cookie and sprinkle with Halloween sprinkles on the wings, using two long sprinkles to make eyes.*
Let set completely, then store in an airtight container layered between wax paper for 3 to 4 days.
*I fill up one baking sheet and get it in the oven while I cut out and fill the second. That rotation gets all my cookies baked faster. *I recommend spreading 5 cookies with chocolate then doing sprinkles. Doing one at a time is time consuming, but the chocolate will set too fast if you try to decorate them all with chocolate first.