Halloween Bat Sugar Cookies

Halloween Bat Sugar Cookies

Thin, crisp, buttery cookies made with brown sugar.


3 to 4 dozen cookies



  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup firmly packed Domino® Light Brown Sugar
  • 3/4 cup Domino® Granulated Sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt


  • 3 3/4 cups (1-lb pkg.) Domino® Confectioners Sugar
  • 3 tablespoons meringue powder
  • 6 tablespoons warm water
  • purple food coloring
  • 1 tube black decorator gel icing



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 for 3 to 4 hours, until chilled.

Preheat oven to 375°F. Prepare ungreased cookie sheets.

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.

Bake on prepared cookie sheets for 8 to 10 minutes, or until lightly browned at edges. Cool completely.


In a bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder and warm water until stiff peaks form, about 5 to 7 minutes. If icing is too thick, add a couple of drops of water. If icing is too thin, add additional confectioners' sugar; continue beating until desired consistency. Divide icing in half.

In small bowl, cover half of icing with plastic wrap to keep from drying out; set aside. Tint remaining icing with purple food coloring. Frost the "bats" with the purple frosting, and in a pastry bag with a fine tip, use the untinted frosting for the eyes. Use the black decorator gel icing as pictured to complete the "bats."


Meringue powder is available in specialty stores wherever cake-decorating equipment is sold.

Use icing immediately. Keep covered with a damp cloth or plastic wrap to prevent drying.