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Best Easy Black Cat Sugar Cookies Recipe

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These Cozy Black Cat Sugar Cookies are made with black cocoa powder for a naturally dark color and rich Oreo-like flavor. Perfect for Halloween baking, they hold their shape beautifully and are easy to decorate with royal icing.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons (270g) all-purpose flour
  • 1/3 cup (35g) black cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • Black gel food coloring (optional)
  • White decorating sugar or edible glitter for eyes

Instructions

  1. Cream the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides halfway through.
  2. Add the room-temperature egg and vanilla extract. Beat on medium speed until fully incorporated, about 1 minute.
  3. In a separate bowl, whisk together the flour, black cocoa powder, baking powder, and salt.
  4. With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined after each. Stop when no streaks of flour remain.
  5. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll the dough to about 1/4-inch thickness. Dip cookie cutter in flour before each cut. Place cookies about 2 inches apart on prepared baking sheets.
  8. Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges look set and bottoms are slightly darker. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make royal icing: In a medium bowl, whisk together powdered sugar and meringue powder. Add warm water, 1 tablespoon at a time, whisking until smooth. Aim for a consistency that flows like thick honey. Add black gel coloring if needed.
  10. Once cookies are completely cool, transfer icing to a piping bag. Outline each cat cookie, then flood the inside with more icing. Use a toothpick to spread into corners. While icing is still wet, add white sprinkles or edible glitter for eyes. Let icing set for at least 2 hours before stacking or storing.

Notes

Chill dough for at least 1 hour to prevent spreading. Don’t overwork the dough when re-rolling scraps. Let cookies cool completely before decorating. These cookies taste even better the next day. For vegan version, use vegan butter and a flax egg. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: black cat sugar cookies, Halloween cookies, black cocoa cookies, sugar cookies, easy cookie recipe, no food coloring cookies

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