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Adorable Black Cat Sugar Cookies: Easy Halloween Treat

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These adorable black cat sugar cookies are buttery, slightly crisp, and just sweet enough without being overwhelming. The black cocoa powder gives them a deep, dark color without tasting artificial, and the royal icing faces are surprisingly forgiving.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2½ cups (312g) all-purpose flour
  • ¼ cup (22g) black cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • 1–2 teaspoons black gel food coloring
  • a tiny dab white gel food coloring (optional)
  • white royal icing (for faces)
  • pink or green gel food coloring (optional)
  • edible glitter or luster dust (optional)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3 minutes with a stand mixer on medium speed. Add the egg, vanilla extract, and almond extract, then beat until fully combined. Scrape down the sides of the bowl at least once.
  2. In a separate bowl, whisk together the flour, black cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  3. Divide the dough into two disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight).
  4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  5. On a lightly floured surface, roll the dough to about ¼-inch thickness. Cut with a cat-shaped cookie cutter, dipping the cutter in flour between cuts. Place cookies about 2 inches apart on prepared baking sheets.
  6. Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges look set and centers are just barely firm. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  7. For the royal icing: In a medium bowl, whisk together powdered sugar and meringue powder. Add 3 tablespoons warm water and stir until smooth (consistency like thick honey). Stir in black gel coloring until desired darkness. Add a tiny dab of white coloring to neutralize brown tones. Transfer to a squeeze bottle or piping bag fitted with a #2 tip.
  8. Once cookies are completely cool, outline each cat with black icing. Let outlines dry for 10 minutes, then flood centers with thinned icing (add a few drops of water to reach runnier consistency). Use a toothpick to spread icing and pop air bubbles. Let flooded cookies dry for at least 2 hours or overnight.
  9. For faces, use white icing to pipe two eyes and a small nose. Add whiskers (three on each side). If you mess up, use a damp toothpick to wipe away icing before it dries.

Notes

Chilling the dough is non-negotiable to prevent spreading. Let royal icing rest for 10 minutes before using to allow air bubbles to rise. Decorate only as many cookies as you can finish in 15 minutes to keep icing from drying. Practice piping on parchment first.

Nutrition

Keywords: black cat sugar cookies, Halloween cookies, sugar cookies, black cocoa cookies, royal icing cookies, easy Halloween treat

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