WITH CHOCOLATEY BLACK ROYAL ICING
I absolutely love this time of year, the weather is cooler and around Halloween things get spooky! I’ve been so inspired by bats from our recent trip to Austin, Texas that I’ve decided to re-create it by making these amazing bat cookies!
Just to give you a little run down of our trip, we traveled to Austin, Texas to see our friends Nataliya and Nate and let me just tell you what gracious hosts they were! We got to see the bats fly from the Congress Blvd. Bridge, and ate the best tacos and bbq! Also, we got to venture downtown with a little 6th street action! The next day we took a day trip to the local farmer’s market in New Braunfels, drove through the Natural Bridge Wildlife Ranch and fed animals (they were so cute), saw the oldest dance hall in Texas, and went lazy river rafting, not to mention, the night out on the town (Pour Haus)! It was amazing and we probably did more on this trip than we have in the past two years!
You can see a photo of the bats that we saw below. Sorry for the blurry photo everything in the background is a little out of focus so that we could focus in on the bats but they were flying out so fast, my iPhone camera couldn’t keep up! It’s crazy how many of these little guys live underneath this bridge! They take flight right around sunset every day to stretch their wings and get food for the night. It’s become quite the attraction so if you’re ever in Austin, definitely check this out!
Ok moving on to the bat cookies, I just want to say that I’ve found the absolute best sugar cookie recipe ever! It’s great because you don’t have to wait forever to get to work, in fact, you only have to wait 10 minutes after the dough has set! You can find the recipe listed here or just scroll down for the recipe.
The icing, by the way, is not your normal black icing that tastes terrible. I’ve found a better way to make it with a chocolate twist! I have listed the recipe for you below. I used Wilton Brand black gel food coloring that I got from Michael’s. I also want to give credit to the original royal icing recipe that I use and love which you can find here. I have listed it for you below as well.
In case you were wondering how I made the full moon cookie pictured, I’ve got you covered! I simply piped and flooded my cookie all over with the black icing and then added leftover white icing to pipe and flood on top to give the moon a brighter look. I did not wait for the icing to dry before putting the wafer paper moon on. Some people will tell you to wait and then use corn syrup as the glue for the wafer paper but it never seems to work out for me. I also chose to sprinkle the piping around the edge with silver glitter sprinkles to give it that glowy effect that sometimes rings around the moon when it’s in all of its beautifully full glory! The sprinkles were from Michael’s as well.
To get the full moon look, I simply found a photo of moon phases online and then had it made into a wafer paper. There are so many different ways to go about finding a wafer paper distributor. You could buy your own printer which you can find here, or you can find a supplier to upload your image and have them send it to you. I used a supplier on Etsy. If you would like to use the image I’ve used, you can find it here.
These cookies are way easier than you think if you have the perfect royal icing to work with…
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- 6 CUPS ALL-PURPOSE FLOUR
- 3 TEASPOONS BAKING POWDER
- 1 TEASPOON SALT
- 2 CUPS UNSALTED BUTTER
- 2 CUPS GRANULATED SUGAR
- 2 LARGE EGGS
- 2 TEASPOONS VANILLA EXTRACT
- CREAM SUGAR AND BUTTER UNTIL FLUFFY, ABOUT 5 MINUTES. ADD EGGS AND VANILLA. MIX DRY INGREDIENTS IN A SEPARATE BOWL AND ADD TO BUTTER MIXTURE. MIX WELL.
- PUT A HANDFUL OF THE FRESHLY MADE DOUGH BETWEEN TWO SHEETS OF PARCHMENT PAPER AND ROLL TO DESIRED THICKNESS. REPEAT WITH THE REST OF THE DOUGH. PUT THE ROLLED DOUGH, INCLUDING THE PARCHMENT PAPER, ON A COOKIE SHEET AND REFRIGERATE FOR 10 MINUTES OR LONGER. YOUR DOUGH WILL BE CHILLED AND READY TO CUT AND BAKE WITH NO WAIT AND NO ADDED FLOUR! REPEAT WITH SCRAPS AFTER CUTTING COOKIES.
- BAKE AT 350 DEGREES FOR 8-10 MINUTES. LET COOL.
- 2.25 POUNDS OF CONFECTIONERS' SUGAR
- 3/4 CUPS OF WATER
- 1 TEASPOON OF CREAM OF TARTAR
- 5 TABLESPOONS OF MERINGUE POWDER
- 2 TEASPOONS OF VANILLA
- POUR SUGAR INTO A KITCHEN AID MIXER BOWL AND STIR WITH A WHISK TO GET THE LUMPS OUT. ADD VANILLA EXTRACT TO WATER. *SEE NOTE ABOUT HUMIDITY. THEN ADD THE MERINGUE POWDER AND THE CREAM OF TARTAR TO THE WET INGREDIENTS. WHISK UNTIL IT LOOKS FOAMY. NOW ADD THE WET INGREDIENTS TO THE SUGAR AND MIX WITH A PADDLE ATTACHMENT UNTIL IT FORMS STIFF PEAKS.
- WHEN STORING, SPOON INTO A LARGE BOWL AND PLACE PLASTIC WRAP OVER IT. PRESS THE PLASTIC WRAP DOWN TOUCHING THE ICING WITH NO AIR POCKETS. COVER WITH LID UNTIL READY FOR USE. THIS WILL KEEP THE ICING FROM DRYING.
- FOR FLOODING, I USUALLY ADD A LITTLE WATER AT A TIME UNTIL I'VE REACHED THE RIGHT FLOWY CONSISTENCY.
- IF YOU LIVE IN A HUMID AREA YOU MAY NEED TO ADJUST THE AMOUNT OF WATER YOU USE. I LIVE IN A VERY HUMID AREA SO I USUALLY GO WITH 2/3 CUPS OF WATER.
- 1 1/2 CUPS SIFTED DARK COCOA POWDER
- 4 TBS. WATER
- 1 TEASPOON PLUS 3 (1/4) TEASPOONS OF BLACK GEL FOOD COLORING
- USE THE PREVIOUS ROYAL ICING RECIPE AND DIVIDE THE ICING IN HALF. SIFT YOUR COCOA FIRST, THEN ADD WATER TO DARKEN THE COCOA. MIX INTO ONE OF HALVES OF ROYAL ICING AND ADD FOOD COLORING.
- THE COLOR WILL DARKEN OVER TIME. YOU DON'T HAVE TO WAIT FOR IT TO DEVELOP BEFORE YOU USE IT.
Cheers- Ashley Nicole