Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Molasses Cutout Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 34 These Halloween cookies are too good to pass up. You also can use the pumpkin instructions below for our Dulce de Leche Bat Cookies. Ingredients 1 ½ 1 1/2 cups all-purpose flour, plus more for dusting ¼ 1/4 teaspoon baking soda ¾ 3/4 teaspoon salt 4.0000 4 tablespoons unsalted butter, room temperature ¼ 1/4 cup packed dark-brown sugar 1.0000 1 large egg 2.0000 2 tablespoons unsulfured molasses ¼ 1/4 cup honey 1.0000 1 teaspoon pure vanilla extract ¼ 1/4 cup plus 2 tablespoons dulce de leche or apricot jam Directions Whisk flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in egg, molasses, honey, and vanilla. Reduce speed. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour. Preheat oven to 350 degrees. On floured parchment, roll dough to 1/8 inch thick. Cut 68 rounds with a 2-inch cutter. Place on parchment-lined baking sheets. For bat design: Using an aspic cutter set, cut a triangle, point side up, in center of half the cookies. Use the half-moon cutter to make a wing on either side of the triangle. Refrigerate for 30 minutes. For pumpkin design: Using an aspic cutter set, cut two triangles, point side up, in half the cookies for eyes. Use the half-moon cutter to make a mouth below. Refrigerate for 30 minutes. Bake 7 minutes. Remove sheets from oven and tap them firmly on counter. Bake until lightly browned, about 7 minutes more. Let cool completely. Top each whole cookie with 1 teaspoon dulce de leche or jam and a cutout cookie. Cook's Notes You will need an aspic cutter set to make these cookies. Rate it Print