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Easy Black Cat Halloween Sugar Cookies Recipe

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These Adorable Black Cat Halloween Sugar Cookies are buttery, tender, and decorated with deep black royal icing for a spooky-cute treat. Perfect for Halloween parties, classroom treats, or any spooky-themed gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2.5 cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3 tablespoons black cocoa powder
  • 3–4 tablespoons warm water
  • ½ teaspoon vanilla extract
  • White royal icing (small batch, omit cocoa)
  • Black sanding sugar or sprinkles (optional)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 5 minutes. Scrape down the sides halfway through.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, about 1 minute. The mixture might look slightly curdled.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
  5. Divide and chill: Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (up to 3 days).
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll the dough: On a lightly floured surface, roll one disc to ¼-inch thickness.
  8. Cut the shapes: Dip a cat face cookie cutter in flour, press straight down without twisting, and cut shapes. Cut small crescent shapes from excess dough for tails.
  9. Transfer to baking sheets using an offset spatula, spacing cookies 1 inch apart. Chill the baking sheet for 10 minutes before baking.
  10. Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges are just set and centers look dry. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make black royal icing: Whisk together powdered sugar, meringue powder, and black cocoa powder. Add 3 tablespoons warm water and vanilla extract. Beat on medium speed for 4-5 minutes until thick, glossy, and holds a ribbon trail. Add more water if needed.
  12. Pipe the outline: Fit a piping bag with a #3 tip, fill with black icing, and pipe an outline around each cookie.
  13. Flood the cookies: Thin remaining black icing with a teaspoon of water until honey-like. Fill in outlined areas, using a toothpick to guide icing into corners. Let sit for 30 minutes.
  14. Add the eyes: Make white royal icing (omit cocoa). Fit a piping bag with a #2 tip and pipe two small dots for eyes.
  15. Let cookies dry completely at room temperature for 4-6 hours before stacking.

Notes

Chill the cutout cookies for 10 minutes before baking to help them hold their shape. Don’t overbake; pull cookies when edges are set but centers look slightly underdone. Royal icing consistency is key: it should fall in a ribbon that disappears into the surface within 10 seconds. Work in small batches when icing to prevent crusting. Use a toothpick for guiding icing into corners and popping air bubbles. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of butter. For vegan, use vegan butter and a flax egg; for royal icing, use aquafaba instead of meringue powder.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, royal icing cookies, Halloween dessert, spooky cookies, cut-out cookies

Find it online: https://jollyfork.com/easy-black-cat-halloween-sugar-cookies-recipe/