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Easy Black Cat Halloween Sugar Cookies Recipe

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These adorable black cat Halloween sugar cookies are simple to make and perfect for last-minute bake sales or Halloween parties. With a buttery vanilla flavor and cute, expressive faces, they’re sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1–2 tablespoons black gel food coloring
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • ¼ teaspoon vanilla extract (optional)
  • Yellow gel food coloring
  • Black decorating gel or edible marker

Instructions

  1. In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla extract, then beat until just combined. Do not overmix.
  3. Add the black gel food coloring, starting with 1 tablespoon and mixing in. Add more as needed until the dough is a deep, dark gray (it will darken slightly when baked).
  4. 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 until the dough comes together. It should be soft and slightly tacky but not sticky.
  5. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes (up to 3 days).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Lightly flour your work surface and rolling pin. Roll out one disc of dough to about ¼-inch thickness. Cut out cat shapes and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie. Gather scraps, re-roll, and cut again. Repeat with the second disc.
  8. Bake for 8-10 minutes, until the edges are just barely set. The cookies should not be brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make the royal icing: In a medium bowl, combine sifted powdered sugar and meringue powder. Add 3 tablespoons water and vanilla extract. Beat on low speed until combined, then increase to medium-high and beat for 5-7 minutes until thick and glossy. Adjust consistency as needed.
  10. Divide the icing: leave most white, and tint a small portion yellow for the eyes.
  11. Transfer white icing to a piping bag fitted with a #2 tip. Pipe an outline around each cookie, then fill in the center. Use a toothpick to spread icing and pop air bubbles. Let base icing set for about 30 minutes.
  12. Using yellow icing, pipe two small dots for the eyes. Let set for 15 minutes.
  13. Use an edible marker to draw tiny whiskers and a little nose on each cat.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use gel food coloring for true black color. Let each layer of icing dry completely before adding the next. Store in an airtight container at room temperature for up to 1 week. Do not refrigerate.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, easy Halloween treats, last-minute Halloween baking

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