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Easy Halloween Black Cat Sugar Cookies: Perfect Treat

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These buttery, soft sugar cookies are shaped like adorable black cats and decorated with royal icing. Perfect for Halloween parties, classroom treats, or spooky movie nights, they’re simple enough for beginners but impressive enough to steal the show.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 tablespoons unsweetened cocoa powder
  • Black gel food coloring (e.g., Americolor Super Black)
  • 3 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–5 tablespoons water, at room temperature
  • 1 teaspoon vanilla extract (or clear vanilla)
  • Black gel food coloring (for icing)
  • Orange and green gel food coloring (for decorating)

Instructions

  1. In a medium bowl, whisk together the flour, salt, baking powder, and cocoa powder. Set aside.
  2. In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides, then add the egg and vanilla extract. Beat until combined, about 30 seconds.
  3. With the mixer on low, gradually add the dry ingredients. Mix until just combined. The dough will look crumbly but should come together when pressed. If too dry, add a teaspoon of milk; if too sticky, add a tablespoon of flour.
  4. Add black gel food coloring a little at a time, starting with ¼ teaspoon, and knead into the dough with your hands until desired shade is reached (about ½ teaspoon total). Wrap dough in plastic wrap, flatten into a disc, and refrigerate for at least 30 minutes (up to 3 days).
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. On a lightly floured surface, roll the dough to ¼-inch thickness. Use a cat-shaped cookie cutter to cut out cookies, dipping cutter in flour between cuts. Place on prepared baking sheets about 2 inches apart. Gather scraps, re-roll, and cut again (yields about 24 cookies).
  7. Bake for 8-10 minutes, rotating pans halfway through. Cookies are done when edges are just set and centers look slightly puffed but not browned. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. For royal icing: In a large bowl, combine sifted powdered sugar and meringue powder. Add 4 tablespoons water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 5-7 minutes until thick and glossy (stiff peak consistency). Add more water, one teaspoon at a time, until icing reaches ’15-second consistency’ (a ribbon of icing disappears into the surface in about 15 seconds).
  9. Divide icing into three bowls. Color one portion black, one orange, and one green. Keep bowls covered with a damp paper towel. Transfer each color to a piping bag fitted with a small round tip.
  10. Outline each cookie with black icing, then flood the inside by piping in a zigzag pattern. Use a toothpick to spread icing into ears and corners. Tap cookie gently on counter to smooth surface. Let black icing dry for 30 minutes.
  11. Pipe on eyes and nose with black icing, and add orange or green eyes if desired. Let cookies dry completely, about 4-6 hours or overnight.

Notes

Chill the dough thoroughly to prevent spreading. Don’t overbake; black cookies hide golden edges. Use a light touch with flour when rolling. Keep royal icing covered with a damp paper towel to prevent drying. Test icing consistency on parchment before decorating. Cookies can be stored in an airtight container at room temperature for up to 1 week. Undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, royal icing cookies, Halloween treats, easy sugar cookies, decorated cookies

Find it online: https://freshforkful.com/easy-halloween-black-cat-sugar-cookies-perfect-treat/