These Halloween bat sugar cookies are thin, crisp, buttery cookies made with brown sugar and decorated with purple and black icing.
Halloween bat sugar cookies recipe
1 cup (2 sticks) butter or margarine, softened
3/4 cup firmly-packed C&H Golden Brown Sugar
3/4 cup C&H Granulated Sugar
2 tablespoons milk
2 teaspoons vanilla extract
4 cups all-purpose flour
2-1/2 tablespoons baking powder
1 teaspoon salt
Royal icing ingredients
1 1-lb. pkg. (approx. 3-3/4 cups) C&H Powdered Sugar
3 tablespoons meringue powder
6 tablespoons warm water
1 tube black decorator gel icing
Purple food coloring
Beat butter and sugars together in large mixing bowl until light and fluffy. Add eggs, milk and vanilla; mix well.
Stir together flour, baking powder and salt in small bowl; gradually add to sugar mixture. Cover and refrigerate dough 3 to 4 hours until chilled.
Preheat oven to 375 F. On well-floured surface, roll out half of dough at a time, to 1/8-inch thickness. Cut out cookies using bat-shaped cookie cutters or bat design stencils. Bake on ungreased cookie sheets for 8-10 minutes or until lightly browned at edges. Cool completely.
Prepare royal icing (directions below). Decorate as per photograph.
Royal icing directions
In bowl, with mixer at medium speed, beat confectioners’ or powdered sugar, meringue powder and water until stiff peaks form, about 5-7 minutes. If icing is too thick, add 1-2 drops of water. If icing is too thin, continue beating until desired consistency or, if necessary, add a little more sugar.
Divide in half. In small bowl, cover half with plastic wrap to keep from drying out; set aside. (Use icing immediately. Keep covered with a damp cloth or plastic wrap to prevent drying.) Tint remaining icing with purple food coloring.