Chocolate Shortbread Bat Cookies
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These chocolate shortbread bat cookies are rich, buttery, and packed with cocoa, perfect for rolling, cutting, and decorating with spooky Halloween details. Customizable with royal icing and candy eyes, they make a fun and festive treat for kids and adults alike!
Did You Know?
Shortbread is traditionally made with just a few ingredients, giving it a melt-in-your-mouth texture without needing much sugar. Cocoa powder adds chocolatey depth to these cookies while keeping them sturdy for decorating—ideal for Halloween fun!
Yield:
24 cookies
Ingredients:
Yield: 24 cookies
Ingredients:
For the Cookies:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
For the Royal Icing:
2 cups powdered sugar, sifted
2 tablespoons meringue powder
3-4 tablespoons water (adjust for consistency)
1/4 teaspoon vanilla extract
Gel food coloring (for details)
Candy eyes, gel icing tubes, or chocolate chips (optional decorations)
Instructions:
Whisk together flour, cocoa powder, and salt in a medium bowl.
Cream butter and powdered sugar until fluffy. Mix in vanilla. Gradually add dry ingredients to form a smooth dough. Chill briefly if too soft.
Roll dough to 1/4-inch thickness between parchment paper. Cut bat shapes using a cookie cutter and place them 1 inch apart on parchment-lined baking sheets.
Preheat oven to 325°F (165°C) and bake for 10-12 minutes until edges are set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Make Royal Icing:
In a medium bowl, whisk together powdered sugar and meringue powder. Gradually add water, 1 tablespoon at a time, mixing until smooth and reaching your desired consistency (thicker for outlining, thinner for flooding). Stir in vanilla extract. Divide icing into bowls and add gel food coloring as desired.
Decorate Cookies:
Outline cookies with thicker icing and let set for 5 minutes. Flood with thinner icing, using a toothpick to spread evenly. Decorate with candy eyes, gel icing, or chocolate chips. Let icing set completely before serving or storing.
Nutritional Information (Per Cookie):
Calories, 130 | Protein, 1g | Carbohydrates, 14g | Fiber, 1g | Net Carbohydrates, 13g | Fat, 8g | Saturated Fat, 5g | Cholesterol, 20mg | Sodium, 30mg | Sugars, 8g | Glycemic Index, Medium
A Little More Information About These Chocolate Shortbread Bat Cookies
Texture: These cookies have a slightly crisp exterior with a soft, crumbly center that holds up well for decorating.
Flavor Profile: The cocoa adds a deep, chocolatey flavor with a subtle sweetness that pairs perfectly with the smooth royal icing.
Tips for Success
- Chill the Dough for Clean Cuts: A quick chill in the refrigerator makes it easier to get precise cuts with cookie cutters.
- Use Parchment Paper: Rolling the dough between parchment paper keeps it smooth and prevents sticking.
- Storage Tip: Store decorated cookies in an airtight container at room temperature for up to a week.
- Make Ahead: You can prepare the dough up to 3 days in advance and store it in the fridge.
These Chocolate Shortbread Bat Cookies are a perfect Halloween treat, providing a fun activity for kids to decorate and a delicious, chocolatey flavor for everyone to enjoy!