51 Irresistible Bat Silhouette Cookies That Steal the Show Recipe
These Bat Silhouette Cookies are perfect for Halloween or any spooky occasion. Made with a tender buttery dough tinted with black food coloring and cut into fun bat shapes, they are sure to steal the show at your next party.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- Black food coloring (gel or liquid), enough to tint dough deep black
- Bat-shaped cookie cutter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the ingredients are well combined and smooth.
- Mix Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the wet ingredients, mixing slowly until a firm cookie dough forms.
- Add Food Coloring: Mix in black food coloring (gel or liquid) a little at a time until the dough reaches a deep, even black color.
- Roll Out Dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness, ensuring an even layer for cutting.
- Cut Bat Shapes: Use a bat-shaped cookie cutter to cut out cookie shapes and place them evenly spaced on the prepared baking sheets.
- Bake Cookies: Bake the cookies for 12 minutes or until the edges are firm but the center is set, avoiding overbaking to maintain tenderness.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For even coloring, use gel food coloring as it provides more intense color without thinning the dough.
- If dough is too sticky after coloring, chill it in the fridge for 15-20 minutes before rolling out.
- Store baked cookies in an airtight container to keep them fresh for up to one week.
- You can substitute vanilla extract with almond extract for a different flavor twist.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
