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Best Easy Black Cat Halloween Sugar Cookies Recipe

black cat halloween sugar cookies - featured image
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These buttery, tender black cat sugar cookies hold their shape perfectly and are decorated with a matte royal icing. They’re the star of any Halloween party and are surprisingly easy to make, even for beginners.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4 to 5 tablespoons warm water
  • 1 teaspoon black gel food coloring
  • Orange gel food coloring (optional)
  • White gel food coloring (optional)
  • Yellow gel food coloring (optional)

Instructions

  1. In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and beat until light and fluffy, another 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg, vanilla extract, and almond extract, and beat until combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Do not overmix.
  3. Divide the dough in half, shape each half into a flat disc, 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. Lightly flour your work surface and rolling pin. Roll out one disc of dough to about ¼-inch thickness.
  5. Press a cat-shaped cookie cutter firmly into the dough and lift straight up. Transfer cut cookies to prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll, and cut again. Repeat with the second disc of dough.
  6. Bake for 8 to 10 minutes, or until edges are just barely golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. In a clean mixing bowl, combine sifted powdered sugar and meringue powder. Add 4 tablespoons of warm water and beat on low speed until combined. Increase speed to medium-high and beat for 5 to 7 minutes, until icing is glossy and holds stiff peaks. Adjust consistency as needed.
  8. Divide icing into separate bowls for coloring. Color the majority black, and set aside small portions for white, yellow, and orange.
  9. Fill piping bags fitted with small round tips with colored icings. Outline each cookie with black icing, then flood the inside with a slightly thinner consistency. Use a toothpick to spread icing and pop air bubbles. Let base layer dry completely (at least 2 hours).
  10. Once black base is dry, pipe on white circles for eyes, let dry 30 minutes, then add tiny yellow dots for pupils. Pipe small pink or white triangles for noses and thin lines for whiskers. Add optional orange pumpkin accents.

Notes

Chilling the dough is essential to prevent spreading. For best results, use gel food coloring, not liquid. Royal icing should be stiff for outlining and honey-like for flooding. Decorated cookies can be stored at room temperature for up to a week. Undecorated baked cookies can be frozen for up to 3 months.

Nutrition

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

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