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Adorable Black Cat Sugar Cookies for Halloween

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These adorable black cat sugar cookies are a Halloween tradition, featuring a perfectly balanced dough that holds its shape for crisp edges and soft centers. Decorated with black icing and candy eyes, they’re a spooky-cute treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) powdered sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1–2 teaspoons black gel food coloring
  • For the icing: 2 cups (240g) powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Additional black gel food coloring
  • Small white candy eyes or white royal icing details

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined. The mixture might look slightly curdled—that’s normal.
  3. Incorporate the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  4. Add the black food coloring: Add 1 teaspoon of black gel food coloring and mix until the dough is evenly colored. Add more, one drop at a time, until you reach a deep, inky black.
  5. Chill the dough: Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 20 minutes, or up to 2 days.
  6. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll and cut: On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Use a cat-shaped cookie cutter to cut out shapes. Reroll the scraps once. Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake for 8-10 minutes, rotating the pans halfway through. The cookies are done when the edges are set and the tops look dry. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the icing: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, one teaspoon at a time, until the icing is thick but still flows slowly from a spoon. Stir in black gel food coloring until you reach your desired shade.
  10. Decorate: Transfer the icing to a piping bag or ziplock bag with a tiny corner snipped off. Outline each cookie, then fill in the center with more icing. Use a toothpick to spread it evenly if needed. While the icing is still wet, press on the white candy eyes. Let the icing set for at least 1 hour before serving.

Notes

For best results, chill the cutouts on the baking sheet for 10 minutes before baking to prevent spreading. Use gel food coloring, not liquid, for a true black color. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Undecorated cookies can be stored in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, Halloween dessert, easy sugar cookies, black food coloring cookies, cat-shaped cookies

Find it online: https://goldensimmer.com/adorable-black-cat-sugar-cookies-for-halloween/