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Perfect Black Velvet Sugar Cookies: Easy Halloween Royal Icing Recipe

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These deep black velvet sugar cookies are soft, tender, and decorated with glossy royal icing. Perfect for Halloween parties or any spooky celebration, they have a stunning visual impact without any bitter aftertaste.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup black cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream cheese, softened
  • 1 ½ teaspoons black gel food coloring
  • 3 tablespoons meringue powder
  • 4 cups powdered sugar, sifted
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (optional, for royal icing)
  • Black gel food coloring (for royal icing, if desired)
  • Edible glitter or luster dust (optional, for decorating)

Instructions

  1. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients. Beat in the egg, vanilla extract, and cream cheese until fully combined. Add the black gel food coloring and mix until the color is uniform.
  3. Mix the dry ingredients. In a separate bowl, whisk together the flour, black cocoa powder, baking powder, and salt.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  5. Chill the dough. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours (overnight is better).
  6. Preheat and prepare. When ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Remove one disc of dough from the fridge and let it sit at room temperature for 5-10 minutes.
  7. Roll and cut. On a lightly floured surface, roll the dough to about ¼-inch thickness. Use cookie cutters to cut out shapes, and transfer them to the prepared baking sheets, spacing them about 2 inches apart. Chill the cut-out cookies on the baking sheet for 10 minutes before baking.
  8. Bake. Bake for 8-10 minutes, rotating the pan halfway through. The cookies are done when the edges look set and the centers are just slightly puffed.
  9. Cool completely. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Make the royal icing. In a large bowl, combine the meringue powder and sifted powdered sugar. Add 5 tablespoons of warm water and the vanilla extract. Beat on low speed for 1 minute, then increase to medium-high and beat for 4-5 minutes, until the icing is thick, glossy, and forms stiff peaks. Add more water, one teaspoon at a time, if needed.
  11. Adjust icing consistency. For outlining, leave the icing thick (stiff peaks). For flooding, thin the icing by adding water a few drops at a time until it flows like honey and a ribbon sinks back into the bowl within 10 seconds.
  12. Decorate the cookies. Fit a piping bag with a small round tip and fill it with the outlining icing. Outline each cookie, then let it dry for 5 minutes. Switch to the flooding consistency icing, fill the outlined areas, and use a toothpick to spread the icing into corners and pop any air bubbles. Let the cookies dry completely, uncovered, for 6-8 hours or overnight.

Notes

Chill the dough thoroughly to prevent spreading. Use gel food coloring instead of liquid to avoid a bitter taste. The royal icing should have a 10-second consistency for flooding. Cookies taste better the day after baking.

Nutrition

Keywords: black velvet sugar cookies, Halloween cookies, royal icing, black cocoa cookies, decorated sugar cookies

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