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Adorable Black Cat Sugar Cookies – Easy Halloween Treat

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These adorable black cat sugar cookies are crisp, buttery, and just sweet enough without being overwhelming. They hold their shape perfectly and are surprisingly forgiving once you know a few tricks, making them the perfect Halloween treat.

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
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1–2 teaspoons black food coloring gel
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • 1–2 teaspoons black food coloring gel (for icing)
  • White decorating icing (for eyes and whiskers)

Instructions

  1. Make the dough: In a stand mixer with paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides halfway through.
  2. Add egg and vanilla extract, beat on low until just combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low until dough comes together.
  3. Add black food coloring gel and mix on low until color is evenly distributed. Add more gel if needed for a deep black.
  4. Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (overnight is better).
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Let one dough disc sit at room temperature for 5 minutes.
  6. Lightly flour work surface and rolling pin. Roll dough to ¼-inch thickness. Dip cat cookie cutter in flour before each cut. Press straight down and lift straight up—no twisting.
  7. Transfer cut cookies to prepared baking sheet using an offset spatula, spacing 2 inches apart.
  8. Bake for 8-10 minutes, rotating sheet halfway through. Cookies should look set around edges but not browned. Let cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.
  9. Make royal icing: In a clean bowl, combine powdered sugar and meringue powder. Add 3 tablespoons warm water and beat on low until combined. Increase to medium-high and beat for 5 minutes until glossy and holds stiff peaks. Add black food coloring and mix until uniform. Adjust consistency with water or powdered sugar as needed.
  10. Decorate: Transfer icing to piping bag or squeeze bottle. Outline each cookie, then fill in center. Use toothpick to spread icing and pop air bubbles. Let base icing dry for at least 2 hours.
  11. Once base is set, use white decorating icing to pipe eyes (two tiny dots) and whiskers (three thin lines on each side). Add pink or green dot in center of each eye for extra personality.

Notes

Don’t overwork the dough—mix until just combined. Chill dough thoroughly to prevent spreading. Watch baking time carefully since black cookies don’t show browning. Let royal icing base dry fully (2 hours minimum) before adding details. Dough can be frozen for up to 3 months. Baked undecorated cookies can be frozen for up to 3 months. Store decorated cookies in airtight container at room temperature for up to 2 weeks.

Nutrition

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

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