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Bats for Ghost Cookies and Baking with Toddlers

Bats and Ghosts soft sugar cookies made with sour cream.
Servings: 8


  • 1 1/2 cups sugar
  • 1 cup unsalted butter
  • 3 eggs
  • 1 cup sour cream
  • 1/2 teaspoon freshly ground nutmeg
  • 1 teaspoon vanilla
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • Confectioner’s sugar or sprinkles
  • raisins for eyes for ghosts


  • Cream butter, gradually add sugar. Once mixed add sour cream.
  • Bake at 350 for 10-12 minutes
  • Add eggs one at a time. Add Vanilla. Sift dry ingredients together including nutmeg and salt. Add in a little at a time.
  • Chill thoroughly.
  • Divide the dough by four, and wrap each individually.
  • Work with one piece of dough at a time, leaving the rest in refrigerator.
  • Flour surface and when using cooking cutter, pull dough away from cutter, as this is soft dough.
  • Roll out, cut into desired shapes. Sprinkle with sugar, or decorate accordingly.


This dough is best chilled overnight. I used raisins for ghost eyes and glazed bat cookies after baking and then did the sprinkles.