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40 Adorable Black Cat Halloween Sugar Cookies

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These adorable black cat Halloween sugar cookies are beginner-friendly, pro-level results. They feature a simple sugar cookie base that holds its shape perfectly and a forgiving royal icing for cute, goofy cat faces with big yellow eyes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • 1–2 teaspoons black gel food coloring
  • Yellow gel food coloring (for eyes)
  • Pink gel food coloring (for noses, optional)

Instructions

  1. Make the sugar cookie dough: In a stand mixer, beat softened butter and granulated sugar on medium speed until light, fluffy, and pale (about 3 minutes). Scrape down sides. Add egg and vanilla extract; beat until combined.
  2. In a separate bowl, whisk together flour, baking powder, and salt. With mixer on low, gradually add dry ingredients to wet ingredients. Mix until just combined. Dough will be soft and slightly crumbly but should hold together when pinched.
  3. Divide dough into two discs, wrap tightly in plastic wrap, and flatten into discs. Refrigerate for at least 1 hour, or up to 3 days.
  4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  5. Lightly flour work surface and rolling pin. Roll out one disc of dough to ¼-inch thickness. Cut out cat shapes and place 2 inches apart on prepared baking sheets.
  6. Bake for 8-10 minutes, until edges are just barely starting to turn light golden brown. Centers should still look pale and set. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  7. Prepare royal icing: In a stand mixer with whisk attachment, combine sifted powdered sugar and meringue powder. Add 4 tablespoons warm water and beat on low until combined, then medium-high for 5-7 minutes until glossy and stiff peaks form (10-second rule).
  8. Divide icing. Color majority with black gel food coloring until deep black. Reserve some for yellow eyes and pink noses. Keep bowls covered with damp paper towel.
  9. Transfer black icing to piping bag with small tip. Outline each cat cookie, then flood center with icing. Use toothpick to guide icing into corners and pop air bubbles. Let black base dry for at least 2 hours until completely set.
  10. Once black is dry, pipe two big round eyes with yellow icing using #2 tip. Let dry 30 minutes. Add tiny white highlight to each eye. Pipe tiny pink triangle for nose and curved line for mouth. Add whiskers if desired.

Notes

Chill dough thoroughly to prevent spreading. Use gel food coloring for deep black color. Let each layer of icing dry completely before adding details. Cookies can be stored in airtight container at room temperature for up to 2 weeks. Undecorated baked cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, royal icing cookies, Halloween baking, decorated cookies, cat cookies, spooky cookies

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