Transform a simple chocolate shortbread dough into spooky-cute bat cookies with nothing more than a bat-shaped cookie cutter and a little bit of icing. These easy Halloween treats are great to send for the kids’ school parties (especially since they can help make them) and are a fun, festive dessert idea for any Halloween potluck you might host or attend. While we do love a good chocolate bat, you can use the cookie dough for just about any other halloween cookie shape you want to make—like cats, pumpkins, ghosts, or skeletons. Just use your royal icing or a store-bought icing pen to get have some fun adding decorative details. You can usually find multipacks of various Halloween cookie cutters at craft stores, and can always order them online.
Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
Whisk together flour, cocoa, and salt in a medium bowl in a medium bowl. Gradually add flour mixture to butter mixture, beating just until blended. Shape dough into a disk. Cover and chill 10 minutes.
Roll to 1/8-inch thickness on a lightly floured surface. Cut with an 8-inch, bat-shaped cookie cutter. Place cookies 2 inches apart on lightly greased baking sheets.
Bake 15 to 17 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely. Pipe Royal Icing or prepared frosting onto cookies to outline; pipe two dots for eyes.
Note: To completely ice bat cookies, first pipe icing or frosting to outline. Add water to remaining icing, 1 teaspoon at a time, until mixture is the consistency of white glue. Pipe into center of cookies to fill in body. Let stand, uncovered, until completely dry.