I had originally planned to make these cute little skeleton cookies I found on Cooking Light, but the bittersweet chocolate cookie dough was a little crumbly & my gingerbread man cookie cutter has oddly skinny arms. I am not particularly talented at icing, so my skeletons were more likely to look like confused ghosts anyway. I dug through my cookie cutters and found a bat… then I remembered the black sugar sparkles I had bought after Halloween last year, and the plan came together. I would make a flock of glittery diva bat Halloween cookies.Print
Diva Bats: Halloween Cookies
- Prep Time: 45 mins
- Cook Time: 10 mins
- Total Time: 55 minutes
- Category: Dessert
- 1 cup granulated sugar (I substituted Splenda for 1/2 of the sugar)
- 1/2 cup butter, softened (I used a heart healthy spread instead)
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 4.75 ounces whole-wheat flour (about 1 cup)
- 3/4 cup unsweetened dark cocoa (such as Hershey’s Special Dark)
- 1/2 teaspoon salt
- edible black glitter sprinkles
- 1 tbs milk or orange juice
- 3/4 cup confectionery sugar (more if needed)
- couple drops of black food coloring
- Cream together the sugar, butter, oil & vanilla.
- Beat eggs, then mix in.
- Add flour, cocoa & salt, and mix well.
- Knead dough then roll out between sheets of plastic wrap.
- Chill dough for about 1/2 an hour.
- Preheat oven to 350.
- Cut shapes, and place on parchment lined baking sheet.
- Bake for 9-10 minutes.
- Mix together glaze. It should be thin enough to brush on, but thick enough for sparkles to stick to.
- Brush one side of each bat cookies with glaze and drop into glitter, shake to coat.
- Put on rack to dry.
*I will try swapping sweetener to 3/4 cup sugar + 1/4 cup syrup (maple, agave, molasses or honey) in the next batch. It should improve the flexibility of the dough.