Cocoa-Cinnamon Bat Cookies – a delicious recipe with butter, sugar, brown sugar, egg, flour, unsweetened cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
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
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
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.
913
kcal
Calories
50
g
Fat
112
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup sugar, 1/2 cup firmly packed light brown sugar, 1 medium egg, and more.
Yes, Cocoa-Cinnamon Bat Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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