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Best Easy Black Cat Sugar Cookies for Halloween Fun

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These adorable black cat sugar cookies are the perfect last-minute Halloween treat. With a simple sugar cookie base that holds its shape perfectly and easy royal icing decoration, they look like you spent hours but come together in no time.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–6 tablespoons warm water
  • Black gel food coloring
  • Orange gel food coloring
  • White icing pens or piping bag
  • Edible glitter or sprinkles (optional)

Instructions

  1. Make the Dough: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 2-3 minutes, until light, fluffy, and pale in color. Scrape down the sides of the bowl. Add the egg and vanilla extract, and beat until just combined. Don’t overmix.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms and no streaks of flour remain.
  3. Chill the Dough: Divide the dough into two equal discs, wrap each tightly in plastic wrap, and flatten into a disc shape. Refrigerate for at least 2 hours, or up to 3 days.
  4. Preheat and Prep: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  5. Roll and Cut: On a lightly floured surface, roll out one disc of dough to about ¼-inch (6mm) thickness. Dip a cat-shaped cookie cutter in flour and cut out shapes. Transfer to prepared baking sheets, leaving about 1 inch of space between each cookie.
  6. Bake: Bake for 8-10 minutes, or until edges are just barely starting to turn light golden brown. Centers will still look pale and soft. Do not overbake. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the Royal Icing: In a medium bowl, whisk together sifted powdered sugar and meringue powder. Add 4 tablespoons warm water and whisk until smooth. Consistency should be thick but flowy—it should drizzle off a spoon in a thick ribbon that melts back into the bowl in about 10 seconds. Add more water if needed.
  8. Color the Icing: Divide icing into two bowls. Color one large portion black using black gel food coloring. Color a small portion orange for pumpkin details. Transfer each color into separate piping bags or squeeze bottles.
  9. Decorate the Cats: Outline each cooled cookie with black icing, then immediately fill in the center (flooding). Use a toothpick to guide icing into corners and pop air bubbles. Let black icing set for about 30 minutes, or until dry to the touch.
  10. Add the Faces: Once black base is dry, use white icing pen to pipe two eyes and a little nose. Add whiskers with a thin line. For pumpkins, pipe a small orange circle or oval on the cat’s belly or next to it. Let everything set for another hour before serving or storing.

Notes

Chilling the dough is essential to prevent spreading. For best results, bake one test cookie first to check oven temperature. Use gel food coloring for royal icing—liquid coloring will ruin the consistency. Cookies can be stored in an airtight container at room temperature for up to a week. Undecorated baked cookies freeze well for up to 3 months.

Nutrition

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

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