Halloween Cookies (Bat Oreos)

Instructions

Cookie Dough

Add the flour, cocoa powder, and baking soda to a medium bowl. Whisk to combine. Set aside.

Cream the butter, sugar, and salt with a mixer until the butter is light and fluffy.

Add the eggs one at a time. Mix each one in with the mixer.

Add one half of the flour mixture. Mix in slowly until just combined.

Add the second half of the flour mixture. Mix in slowly until just combined.

Turn out the dough onto a piece of parchment paper and press together with your hands until the dough forms a consistent mass.

Fold the parchment paper over the dough and refrigerate for about an hour.*

Butter Cream

Cream the butter, using a mixer, until it is light and fluffy.

Add in the confectioner sugar.

Start the mixer slowly and incorporate the sugar.

Once the sugar is incorporated add the vanilla paste.

Turn the mixer on high until the buttercream is a thick, fluffy consistency.

Add the milk if you need to adjust the consistency.

Set the buttercream aside and preheat the oven to 350°F

Rolling and cutting the cookie dough.

Preheat oven to 350°F (325°F if using convection)

Line your cookie sheet with parchment paper.

Cut the dough in half and place one half on a large piece of parchment paper.

Press slightly to flatten the dough.

Cover the dough with a second piece of parchment paper.

Roll out the dough to a thickness of ¼ inch. (use rolling pin guards)

Remove the parchment paper from the top and then dust the top of the dough with about one tablespoon of cocoa powder. Spread over with hands.

Return the parchment to the top side and then flip the dough over.

Remove the parchment paper from the second side and dust this side with an additional tablespoon of cocoa powder. Spread over with hands.

Cut out as many rounds as you can.

Place each round on the parchment-lined baking sheet. Cookies can be close, there is very little spreading.

Gather up the remaining dough, smash it together and continue to roll the dough out between parchment paper until you have enough rounds to fill your baking sheet.

Bake for 12 minutes. Watch closely as oven temperatures vary.

Place the cookies on a wire rack to cool.

PRO TIP: Simply slide the enter pied of parchment with all the cookies onto the rack.

Repeat the rolling out and baking until you have used all of your dough.

Any remaining dough scraps can be baked and then saved for crumbling on top of ice cream.

Cookies