I'm a London-based freelancer who writes about costume design, performance art, pop culture deconstructions, literary evaluations, reviews and bucket lists on my blog Diary of a Self-Confessed Nerd
Published October 19th 2012
A sweet Halloween treat with a superhero spin
So my most favourite of holidays is almost upon us, Halloween, and I have – shockingly – been inspired in the kitchen once again.
This is a delightfully simple and easy recipe for sugar and spice cookies with dough that can be made and refrigerated 24 hours in advance. The great thing about this particular recipe is that chocolate chips or additional fillings can simply be added (around 100g) and not ruin the mixtures consistency.
Of course the inspiration for the (Bat) Cookies and Bat Milk came from somewhere and it wasn't just Halloween. I re-watched Scooby-Doo Meets Batman, the collection of two Scooby-Doo episodes where the Scooby gang team up with the Dynamic Duo (Batman and Robin) to battle the Joker and the Penguin. It's old. Very old. And cringe-worthy-corny, but it also inspired the name of these cookies.
Shaggy: Uh, Batman, like, when we get to the Batcave, can I get a little snack? Batman: Yes, Shaggy, We'll all have a snack. Bat milk and cookies for everyone. Shaggy: Bat milk...
This recipe isn't just limited to bats either; it is a cookie cutter mixture so any shape you fancy or have available will work; no bat milk necessary.
200g of all-purpose flour 1 teaspoon baking powder 2 teaspoons mixed spice 80g of softened butter 135g of packed brown sugar
1/2 teaspoon vanilla extract
Icing: (same for each colour)
100g powdered sugar
2 or 3 tablespoons of water
100g of melted chocolate (milk, dark, white, etc.)
To make the cookies:
1. In a large mixing bowl, combine (with a wooden spoon) together the flour, the baking powder and mixed spices.
2. In a separate bowl mix together the butter and brown sugar with an electric mixer (or fork) until smooth.
3. Whisk the egg and vanilla extract with a fork separately and then add into the butter mixture a little at a time.
4. Add the flour mixture into the butter mixture a cupful at a time until blended, mix together with a fork.
5. Once a thick sticky dough lightly dust with flour and then place the dough into a plastic wrap and refrigerate until firm (at least 60 minutes, best results usually after several hours though it can be prepared 24 hours in advance).
6. Preheat an oven to 350 degrees F (175 degrees C) and use this time to grease and flour the baking sheets.
7. Carefully roll the dough out (onto either a floured work surface or a floured piece of greaseproof paper,) with a rolling pin to about 1 inch thickness. Cut the cookies, rerolling the dough and lightly flouring again when necessary. Remember, the thinner the cookies the cruncher they will be, however they will also cook much quicker!
8. Place cut cookies onto the prepared trays and bake in the preheated oven until the edges are golden brown (15 – 20 minutes). Make sure to leave enough space between the cookies as they will expand.
9. Once cooked allow the cookies to cool on the baking sheet/wire rack.
10. Once cool either melt the chocolate or mix together the powdered sugar and water until the icing is a thick white paste. Add the desired colour to the icing or make sure the chocolate is smooth then begin applying to the completely cooled cookies. Allow the icing/chocolate to harden before serving.
11. Enjoy with milk!
If you make and enjoyed this recipe please comment and tell me how you found it. I love to hear back from readers.