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Spooky Black Cat Sugar Cookies – Easy Halloween Treat

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These spooky black cat sugar cookies are simple enough to make with kids, but impressive enough for any Halloween party. No special cookie cutters needed—just a drinking glass and a knife.

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
  • 2½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1–2 teaspoons black gel food coloring
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • 1 teaspoon black gel food coloring (for icing)
  • White royal icing (for eyes)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat 1 cup of softened butter with 1 cup of granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape down the sides halfway through.
  2. Add the wet ingredients: Beat in 1 large egg, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract until just combined.
  3. Mix the dry ingredients: In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together.
  5. Add the black food coloring: Add 1-2 teaspoons of black gel food coloring and mix on low until evenly distributed. The dough will look gray at first but darkens as it sits.
  6. Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
  7. Preheat the oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Roll out the dough: On a lightly floured surface, roll one disc of dough to about ¼-inch thickness.
  9. Cut the circles: Use a drinking glass to cut circles from the dough. Press straight down and lift—do not twist.
  10. Shape the ears: With a small knife, cut two small triangles from the top of each circle to form cat ears. Remove the excess dough from between the ears.
  11. Bake the cookies: Place the shaped cookies 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, rotating the pans halfway through. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Make the royal icing: In a medium bowl, combine 2 cups of sifted powdered sugar and 2 tablespoons of meringue powder. Add 3 tablespoons of water and mix on low speed. Add more water, one teaspoon at a time, until the icing holds a ribbon for 3-4 seconds. Add 1 teaspoon of black gel food coloring and mix until uniform.
  13. Pipe the faces: Transfer the black icing to a piping bag with a small round tip. Outline each cookie, then fill in the center. Use a toothpick to spread the icing. For the eyes, pipe two small dots with white royal icing. Let the icing dry completely, about 2 hours.

Notes

For the blackest cookies, let the colored dough rest for 30 minutes. The color deepens as it sits. If dough sticks to the rolling pin, it’s too warm—chill for 15 minutes. If cookies spread too much, dough wasn’t chilled enough. Royal icing should be like honey—flows slowly and holds a ribbon for a few seconds.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, no cookie cutter, easy Halloween treat, spooky cookies

Find it online: https://spoonluma.com/spooky-black-cat-sugar-cookies-easy-halloween-treat/