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Adorable Black Cat Cookies: Easy Halloween Treat

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These adorable black cat sugar cookies are the perfect Halloween treat. With crisp edges, a tender crumb, and easy decorating using a squeeze bottle and candy eyes, they are almost too cute to eat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • ½ cup (45g) black cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water, plus more as needed
  • ½ teaspoon vanilla extract (clear for white icing)
  • Black gel food coloring
  • Candy eyes (half-sphere kind)
  • Pink or white sanding sugar (optional)

Instructions

  1. In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through. Add the egg, vanilla extract, and almond extract (if using), and beat until fully incorporated.
  2. In a separate medium bowl, whisk together the all-purpose flour, black cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  3. Divide the dough into two equal discs, flatten each into a 1-inch thick round, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 3 days.
  4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. On a lightly floured surface, roll one disc of dough to ¼-inch thickness. Use a cat-shaped cookie cutter to press out shapes, re-rolling scraps as needed. Place cookies about 1 inch apart on prepared baking sheets. Chill the cut-out shapes on the baking sheet for 15 minutes before baking.
  5. Bake for 8-10 minutes, rotating the baking sheet halfway through. Cookies are done when edges are set and tops are slightly firm. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. In a clean mixing bowl, combine sifted powdered sugar and meringue powder. Add 3 tablespoons water and vanilla extract, beat on low until combined. Increase to medium-high and beat for 4-5 minutes until thick, glossy, and forms stiff peaks. Add more water, one teaspoon at a time, until reaching a ’15-second consistency’. Separate about ¼ cup of icing and tint white for eyes. Tint remaining icing black with gel food coloring.
  7. Transfer black icing to a squeeze bottle with a fine tip. Outline each cookie, then flood the center. While wet, add two small dots of white icing for eyes and press a candy eye into each. Pipe a tiny pink or white triangle for the nose. Let dry at room temperature for at least 4 hours or overnight before stacking.

Notes

Chill the cut-out shapes for 15 minutes before baking to prevent spreading. Black cocoa powder is essential for true black color; substitute with dark cocoa if unavailable. Royal icing color deepens as it sits. Store decorated cookies in an airtight container at room temperature for up to 2 weeks; do not refrigerate.

Nutrition

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

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