Batty Sugar Cookies

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Batty Sugar Cookies
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  1. 1
  2. roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  3. 1/4
  4. cup all-purpose flour
  5. 1
  6. container (12 oz) fluffy white whipped ready-to-spread frosting
  7. 2
  8. teaspoons black paste food color
  9. 32
  10. candy eyes
  11. 2
  12. tablespoons black sanding sugar, if desired
  13. 1
  14. tube (4.25 oz) orange decorating icing
  1. 1 Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. On floured surface, roll dough to 1/4-inch thickness. Cut with floured 3-inch bat-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
  2. 2 Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
  3. 3 Tint frosting with black food color. Frost cookies with frosting; attach candy eyes. Sprinkle cookies with black sugar. Pipe ears and mouth with orange icing. Let stand until set.
  1. If you use a larger 5-inch bat-shaped cookie cutter, you’ll get 10 cookies and need to bake them a few minutes longer.
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