Cute and Easy Halloween Bat Chocolate Sugar Cookies
Not into decorating? No problem! This super easy chocolate sugar cookie recipe makes the cutest Halloween bats that even beginners can rock!
These are the easiest Halloween cookies ever! Instead of a long decorating process with flood icing and meringue powder, these bats are ideal for beginner bakers.
And this dough is just about perfect! It has a rich, buttery chocolate flavor that stands on its own without frosting. It rolls and cuts easily, and once baked, has a soft bite and perfect texture. Bring your cute cookies to Halloween parties, potlucks, or just enjoy them as a snack!
Ingredients
- Butter: You can make this recipe with either butter or margarine. If you choose butter, salted or unsalted butter works; this is a very forgiving recipe!
- Oil: I use vegetable oil in this recipe. Any neutral oil should work!
- Sugar: You need white granulated sugar.
- Vanilla Extract: You can sub this with other extracts if you’d like to add flavors to your cookies.
- Egg: You need 1 large egg for this recipe.
- Cornstarch: This is the secret ingredient to help you get those clean edges without chilling. Cornstarch helps the cookies keep their shape as they bake!
- Cocoa Powder: You can use dutched or regular process cocoa powder here. I also enjoy using dark chocolate cocoa powder — it makes your bats darker.
- Flour: I used all-purpose flour in this recipe.
- White Icing: You can make either a powdered sugar glaze (like the glaze for these Christmas cookies), or use any white icing. Store bought royal icing, cookie icing, or plain vanilla icing all work great here.
- Candy Eyes: You can probably get these at your local grocery store in the baking aisle. I used these ones from Wilton. I like that there’s multiple sizes, so I can choose exactly how my bats look!
Instructions
More Cute Halloween Treats
FAQs
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the undecorated cookies and decorate after thawing.
You can, it just won’t look like bats. You can use pumpkins, ghosts, cats, or any Halloween cookie cutters you like. Black cat cookies would be adorable!
Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 2 months. Just let it soften slightly before rolling it out.
No! You can leave the little mouths out, or use a Ziploc bag with the corner cut off.
Chocolate Sugar Cookie Bats
Ingredients
- ½ cup butter or margarine
- 1 tbsp vegetable oil
- ⅔ cup granulated sugar
- 1 tsp vanilla
- 1 eggs
- ¼ cup cornstarch
- ½ cup cocoa powder
- 1-2 cups flour
- white icing
- candy eyes
Instructions
- Preheat oven to 350°.
- In a mixer, beat together butter, oil, sugar, vanilla, and egg.
- Add cornstarch, cocoa, and 1 1/2 cups flour. Mix together until dough scrapes itself from the sides. Add flour in 1/4 cup increments to get desired consistency.
- Roll dough out to 1/2 inch thickness.
- Cut dough using bat cookie cutter and lay dough on a lined or greased baking sheet.
- Bake at 350° for 8-10 minutes.
- Allow cookies to cool completely before decorating.
- Attach candy eyes to cookie using a dot of icing. To make mouths, pipe a thin, curved line below the eyes. Use a toothpick to pull the icing out to make two teeth.
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