GOLDEN MOCHA BATS

Spooky times call for spicy, sweet relief. In this case, that relief happens to enchant in the form of spiced sugar cookie bats. Your Halloween party is sure to be golden with the help of these cookies, which are based on a timeless, endlessly adaptable sour cream cut-out cookie recipe courtesy of the 1965 McCall’s Cookie Collection.

From the ovens of our baking BFF Hallie Sharpless, @SpinachDaddy on IG"

Golden Mocha spiced cutout cookies

Ingredients:

• 4 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp Spicewalla Golden Mocha 
• 1 tbsp cocoa powder 
• 1 cup of unsalted butter, softened to room temp.
• 1 ½ cups sugar
• 1 egg
• 1/2 cup sour cream
• 1 tsp vanilla

Golden Mocha Sugar topping: (optional, feel free to sprinkle with plain sugar or sprinkles)

• 1 tbsp Spicewalla Golden Mocha 
• ¼ cup sugar 

Directions: 

1. Whisk together flour, baking powder, baking soda, salt, Golden Mocha spice, and cocoa powder in a mixing bowl. Set aside. 
2. In the bowl of an electric mixer or large mixing bowl, beat together the butter, sugar, and egg at medium speed until light and fluffy (~4 minutes)
3. At low speed, beat in the sour cream and vanilla until smooth.
4. On low speed, gradually add in the flour mixture and beat until well combined.
5. With a silicone spatula, bring the dough together into a ball, then divide it into 4 parts. Form each into a flat disc, cover in plastic wrap, then refrigerate for at least an hour, or up to overnight. 
6. When ready to bake, preheat the oven to 375 degrees F. Line your baking sheets with parchment paper and set aside.
7. On a generously dusted surface, roll out the first dough disc to  ⅛” thickness. Cut out your bats (or desired shapes), and place them on the lined baking sheet 2” apart. Sprinkle cookies with golden mocha sugar or extra plain sugar. Add sprinkles if you’d like.
8. Bake for 8-12 minutes until the edges start turning golden and cool on a wire rack. Repeat with the remaining dough. 

The dough can be made ahead and frozen for up to 3 months.