Print

Adorable Black Cat Sugar Cookies: Easy Halloween Treat

black cat sugar cookies - featured image
Print Recipe

These Adorable Black Cat Sugar Cookies are a fun and easy Halloween treat. With a buttery, vanilla-scented base and a striking black color, they are perfect for decorating with royal icing and candy eyes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • ½ teaspoon (2.5ml) almond extract (optional)
  • 2 ½ cups (312g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5g) baking powder
  • ¼ teaspoon (1.5g) salt
  • 1 tablespoon (15g) black cocoa powder
  • Black gel food coloring (recommend Americolor Super Black)
  • 2 cups (240g) powdered sugar
  • 2 tablespoons (30ml) meringue powder
  • 3–4 tablespoons (45-60ml) water, plus more as needed
  • Yellow gel food coloring
  • White gel food coloring
  • Edible candy eyes (small size)
  • Black sanding sugar or sprinkles (optional)

Instructions

  1. Make the Dough: In the bowl of your stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl. Add the egg, vanilla extract, and almond extract (if using). Beat until combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and black cocoa powder.
  3. Combine: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be thick and slightly crumbly.
  4. Color the Dough: Add a generous squirt of black gel food coloring. Mix on low speed until the color is evenly distributed. Add more coloring if needed.
  5. Chill the Dough (First Time): Divide the dough into two disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  7. Roll & Cut: On a lightly floured surface, roll out one disk of dough to about ¼-inch (6mm) thickness. Cut out cat shapes using a cookie cutter. Re-roll scraps once.
  8. Chill Again (Second Time): Place the cut-out cookies on the prepared baking sheets. Refrigerate for another 15-20 minutes.
  9. Bake: Bake for 8-10 minutes. Cookies are done when edges are set and bottoms are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the Royal Icing: Whisk together powdered sugar and meringue powder. Add 3 tablespoons of water and whisk until smooth. Adjust consistency to flood consistency (smooths out within 10-15 seconds).
  11. Decorate the Eyes: Divide a small amount of icing and color it yellow. Pipe two oval shapes for the eyes on each cookie. Let dry for about 30 minutes.
  12. Pipe the Details: Use white icing to pipe a tiny white dot in the center of each yellow eye. Optionally pipe a nose or whiskers.
  13. Add Candy Eyes: If using edible candy eyes, gently press them onto the wet yellow icing.
  14. Let Dry: Allow decorated cookies to dry completely, preferably overnight, before stacking or storing.

Notes

Chilling the dough is crucial for maintaining shape. Use gel food coloring for best color. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and a flax egg. Cookies can be frozen undecorated for up to 3 months.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, easy Halloween treat, decorated cookies, royal icing cookies

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