Cocoa-Cinnamon Bat Cookies

Photo: Jonny Valiant; Styling: Jan Gautro

Cookies get a new theme thanks to a bat-shaped cookie cutter and a little work with royal icing. If you make your bats all white, use mini chocolate chips to make the eyes.

Yield: Makes about 2 dozen (8-inch) cookies
Recipe from Coastal Living

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Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 medium egg
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • Royal Icing or prepared frosting

Preparation

  1. 1. Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
  2. 2. Combine flour and next 3 ingredients in a medium bowl; gradually add to butter mixture, beating just until blended. Shape dough into a disk. Cover and chill 10 minutes.
  3. 3. Place dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with an 8-inch bat-shaped cookie cutter. Place cookies 2 inches apart on lightly greased baking sheets.
  4. 4. 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.
  5. 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.
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