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Best Easy Black Cat Sugar Cookies for Halloween Fun

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These black cat sugar cookies are the perfect Halloween treat—cute, achievable, and delicious. With a foolproof dough that holds its shape and a simple royal icing technique, you can create adorable cat faces without the stress.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) shortening (e.g., Crisco)
  • 1½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon black gel food coloring (e.g., Americolor Super Black)
  • 4 cups (480g) powdered sugar
  • 3 tablespoons meringue powder (e.g., Wilton)
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract
  • Black gel food coloring (for icing)
  • White gel food coloring (for eyes and accents)
  • Yellow food coloring (optional, for cat eyes)

Instructions

  1. Make the cookie dough: In a large bowl, cream together the softened butter, shortening, and granulated sugar until light and fluffy—about 3 minutes with a stand mixer on medium speed. Scrape down the sides halfway through.
  2. Add the wet ingredients: Beat in the egg and vanilla extract until fully combined. Add the black gel food coloring and mix until evenly distributed. Start with ½ teaspoon and add more if needed.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. Do not overmix.
  4. Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  5. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. Roll and cut: On a lightly floured surface, roll one disk of dough to ¼-inch thickness. Use a cat cookie cutter to cut out shapes, pressing straight down and lifting straight up—do not twist. Transfer cutouts to prepared baking sheets, spacing about 2 inches apart.
  7. Bake: Bake for 8-10 minutes, rotating the pan halfway through. Cookies should look set but not browned around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the royal icing: In a clean bowl, combine powdered sugar and meringue powder. Add 5 tablespoons of warm water and vanilla extract. Beat on low speed until combined, then increase to medium-high and beat for 5-7 minutes until thick, glossy, and forms stiff peaks.
  9. Color and thin the icing: Divide icing into portions: one large for black base, smaller for white (eyes) and yellow (optional). Add gel coloring to each. Thin each portion with water, a few drops at a time, until it reaches a 15-20 second consistency.
  10. Decorate the cats: Fit piping bags with tips. Outline each cat cookie with black icing, then flood the inside with thinned icing. Use a toothpick to spread icing into corners and pop air bubbles. Let base layer dry completely—about 2-4 hours.
  11. Add the faces: Once base is dry, pipe on white eyes. Let dry for about 30 minutes, then add smaller black pupils. Pipe on a tiny pink or white nose and whiskers. Add a tiny ‘w’ shape mouth.
  12. Let everything dry: Allow decorated cookies to dry completely, ideally overnight, to prevent smudging.

Notes

Chill the dough for at least 2 hours to prevent spreading. Use gel food coloring for deep black color. Royal icing should have a 15-20 second consistency for best flooding. Let decorated cookies dry overnight before stacking.

Nutrition

Keywords: black cat sugar cookies, Halloween cookies, sugar cookies, royal icing cookies, cat cookies, Halloween baking, easy sugar cookies

Find it online: https://elaraeats.com/best-easy-black-cat-sugar-cookies-for-halloween-fun/