Easy Bat-Shaped Cookies with Naturally-Colored Wild Blueberry Icing


We’re finally beginning to feel the crisp Fall air here in the Northeast, which means that Halloween is around the corner. My husband I are thinking about dressing up as Johnny and Baby from Dirty Dancing – it’s one of my all-time favorite movies, and I just love the soundtrack to it. But we’re also wondering at what age are we too old to dress up? I’m thinking never.

I love Halloween, and I love dressing up. Perhaps it’s the theatrical kid in me who used to act in all her high-school plays and musicals. Maybe that part of me still loves dressing up and “playing the part.” I also love all of the fun crafts and treats that come along with Halloween. It never ceases to amaze me but when the end of October rolls around, every food item that pops up in my newsfeed is a silly or spooky witch, bat, ghost or spider. I don’t consider myself a particularly crafty person, and I’m always impressed by what people are able to create for their Halloween parties.

If you’re not particularly crafty either, I’ve got good news for you. The Halloween recipe I’m sharing today requires no craft at all, just following a few simple instructions. If you’ve made homemade cut-out sugar cookies for the holidays, you’ll be golden.

This cookie recipe is an old family one with a few minor tweaks like swapping out one stick of butter with Greek yogurt and replacing about half of the white flour with whole-wheat. And if you’re no fond of your kids decorating cookies with artificial food colors, I’ve got even more good news for you. The icing is naturally colored from Wild Blueberries!

Now, I know you’re used to seeing me use frozen Wild Blueberries for smoothies, but the culinary possibilities with these little berries are endless. I reduced the frozen Wild Blueberries over the stovetop, blended them to a thick fruit puree and then strained it to remove any solids and used the strained liquid as my natural food dye! It’s pretty amazing how we can use produce and spices to make natural food dyes for icings and frostings.

Your family will love this recipe for Halloween. The cookies are sweet (but not overly sweet) and have a subtle Wild Blueberry taste. Enjoy them at your Halloween party and remember, you’re never too old to dress up!

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Easy Bat-Shaped Cookies with Naturally-Colored Wild Blueberry Icing

For the cookies:
1 cup sugar
1 egg
½ cup unsalted butter, softened
¼ cup plain Greek yogurt
3 teaspoons vanilla extract
1 ½ cups sifted white whole-wheat flour
1 ¾ cups sifted all-purpose flour
½ teaspoon baking powder

For the Wild Blueberry icing:
3/4 cup frozen Wild Blueberries
1 ½ cups sifted powdered sugar
2 tablespoons plain Greek yogurt
1 tablespoon butter, softened
¼ teaspoon vanilla

For the cookies:

  1. In a stand mixer or large mixing bowl, add sugar, egg, butter, Greek yogurt and vanilla and beat or mix on low until combined.
  2. In a separate medium bowl, mix flours and baking powder until combined. Slowly add dry ingredients to wet and mix until just combined.
  3. Form cookie dough into two rounds, wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight.
  4. Preheat oven to 425 degrees F.
  5. Remove dough from refrigerator and let sit at room temperature until softened.
  6. Roll out dough onto floured surface until ¼-inch thick. Use a bat-shaped cookie cutter to make cut-outs.
  7. Place cut-outs onto ungreased baking sheet and bake for 5-6 minutes, or until they have just set and gained some color. Let sit on baking sheet for one minute and transfer to wire rack to continue cooling.

For the Wild Blueberry icing:

  1. Heat Wild Blueberries in a small saucepan over medium-low heat, stirring frequently, for about 8-10 minutes, or until thickened. Use an immersion blender to blend to a thick puree.
  2. Strain Wild Blueberry mixture using a cheesecloth or fine mesh sieve.
  3. In the meantime, add powdered sugar, Greek yogurt and butter to a stand mixer or large bowl. Beat or mix on low until combined. Add vanilla and 1 teaspoon Wild Blueberry strained puree and mix to combine.
  4. Decorate cooled cookies with icing and let dry before serving or adding other layers of icing for decoration
Kara Lydon

About the Author

Kara Lydon, RD, LDN, RYT is a nationally recognized food and nutrition expert and yoga teacher based in Boston. Kara offers nutrition & culinary coaching, consults with corporate wellness clients, and partners with like-minded food brands and organizations on recipe development, food photography, and nutrition communications and marketing. Kara has most recently been featured in Fitness, Shape, Today’s Dietitian, Environmental Nutrition, and Food & Nutrition Magazine. Her food and healthy living blog, The Foodie Dietitian, features delicious seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. She has been featured on The Kitchn, BuzzFeed, TODAY, and SELF. Kara previously led health communication strategy for Chobani, Inc., where she pioneered an integrated program targeting health professionals, and served as the key nutrition spokesperson for America’s #1 selling Greek Yogurt brand.