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+ servings
Chocolate Bat Sugar Cookies & Root Beer Floats
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cut out sugar cookie recipe, halloween sugar cookie recipe
Servings: 4 dozen
Author: Jackie
  • 2 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter 2 sticks
  • 1 egg
  • 1 teaspoon almond extract optional
  • Chocolate Frosting
  • Chocolate Jimmy Sprinkles
  • Candy Eyes
  • Vanilla Ice Cream
  • A&W® Minicans
  1. Cream sugar and butter until light and fluffy.
  2. Add egg and extract.
  3. In a separate bowl, mix dry ingredients.
  4. Add dry ingredients to butter mixture and mix until combined.
  5. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness.
  6. Repeat with the rest of the dough.
  7. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 20 minutes or longer.
  8. Cut dough with bat cookie cutters and place on a parchment lined cookie sheet.
  9. Using a straw, poke a hole in the lower half of the bat body.
  10. Bake at 350° F for 8 -10 minutes.
  11. Remove from oven and poke the same hole again with same straw.
  12. Let cool before decorating.
  13. Spread the entire cookie, except the hole, with chocolate frosting and top with the jimmies and eyes.
  14. Allow to set for 20 minutes before serving.
  15. To make the Root Beer Floats, place 2 scoops of vanilla ice cream into each glass. Top with 1 A&W® Minican.