Print

Easy Black Cat Halloween Sugar Cookies Recipe

black cat halloween sugar cookies - featured image
Print Recipe

These adorable black cat Halloween sugar cookies feature a deep, dark chocolate flavor from black cocoa powder, topped with smooth royal icing. Perfect for Halloween parties, treat bags, or a fun baking project that brings a little spooky joy to your kitchen.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ⅓ cup (30g) black cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • ½ teaspoon vanilla extract
  • Black gel food coloring (optional)
  • Orange and purple sanding sugar or sprinkles
  • White royal icing (small batch)

Instructions

  1. Make the cookie dough: In a large bowl, cream together softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides. Add egg and vanilla extract, beat on low until just combined.
  2. In a separate bowl, whisk together flour, black cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing on low speed until a soft dough forms.
  3. Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  5. Lightly flour work surface and rolling pin. Roll one disc of dough to ¼-inch thickness. Cut out cookies using a cat-shaped cookie cutter. Place cookies 1 inch apart on prepared baking sheets.
  6. Bake for 8-10 minutes, rotating the baking sheet halfway through. Cookies are done when edges look set and tops are slightly firm. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  7. Make the royal icing: In a clean bowl, combine powdered sugar and meringue powder. Add 3 tablespoons water and vanilla extract. Beat on low speed until moistened, then increase to medium speed and beat for 3-4 minutes until glossy and stiff peaks form. Add more water if needed, a teaspoon at a time.
  8. Divide icing into two bowls. Leave one white, color the other black with gel food coloring. Transfer each to piping bags fitted with small round tips.
  9. Decorate cookies: Using black icing, outline each cat cookie, then flood the inside. Use a toothpick to spread icing into corners and pop air bubbles. Let dry completely, about 2-3 hours or overnight.
  10. Once black icing is dry, use white icing to pipe two small eyes and a mouth on each cat. For collars, pipe a thin line of icing around the neck and press on sanding sugar before it dries.
  11. Let decorated cookies set completely, preferably overnight, before serving or storing.

Notes

Chilling the dough is crucial to prevent spreading. For best results, weigh your flour for accuracy. Royal icing needs time to dry—plan accordingly. Cookies can be stored in an airtight container at room temperature for up to 1 week. Undecorated baked cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, black cocoa cookies, royal icing cookies, Halloween baking, spooky cookies, cat-shaped cookies

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