Bat-Shaped Black Cocoa Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Cookie Cutter
Ingredients
- 1 cup all-purpose flour
- 1/2 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt until evenly combined.
- In a large bowl, beat the softened butter and sugar until light and creamy. Add the egg and vanilla extract and mix until smooth.
- Gradually stir the dry ingredients into the butter mixture until a soft dough forms.
- Lightly flour your work surface and roll the dough to about 1/4-inch thickness. Use a bat-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes until the edges are set. Let the cookies cool on the sheet for a few minutes before moving them to a wire rack.
Notes
Roll the dough between two sheets of parchment if it sticks to the pin. Black cocoa gives the strongest color, so avoid swapping it for regular cocoa. Store cooled cookies in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutter
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutter