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Adorable Black Cat Sugar Cookies: Easy Halloween Recipe

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These black cat sugar cookies are crisp on the edges, soft in the center, and feature a deep black color from black cocoa powder. Perfect for Halloween parties, they are easy to make with no chilling required and can be decorated with royal icing for adorable, customizable expressions.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ⅓ cup (40g) black cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • Orange gel food coloring
  • Black gel food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for about 3 minutes until light and fluffy. Scrape down the sides halfway through.
  3. Add the egg and vanilla and beat on low until just combined. The mixture may look slightly curdled.
  4. In a separate bowl, whisk together the flour, black cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Add about a third at a time, mixing until just combined. Stop when the dough comes together—soft but not sticky. If too sticky, add a tablespoon more flour.
  6. Lightly flour your work surface and roll the dough out to about ¼-inch (6mm) thickness. For easier rolling, place the dough between two sheets of parchment paper.
  7. Cut out cat shapes using cookie cutters. Press straight down and lift up—do not twist. Re-roll scraps and continue cutting until all dough is used.
  8. Place cookies on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 8-10 minutes. Start checking at 8 minutes—cookies should look set around the edges but still slightly soft in the center. For crispier cookies, bake 10 minutes; for softer, pull at 8.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. While cookies cool, make the royal icing: Combine powdered sugar and meringue powder in a bowl. Add 3 tablespoons water and whisk until smooth. The icing should be thick but flow slowly—honey consistency. Add extra water if needed, one teaspoon at a time.
  12. Divide the icing—leave most white (or tint very light gray), and tint a small portion orange for the eyes. Transfer each color to separate piping bags fitted with small round tips.
  13. Pipe the eyes onto each cookie—two small orange dots. Let eyes set for about 15 minutes before adding additional details.
  14. Add finishing details: pipe small white or black dots for pupils, add whiskers, or outline ears. Let icing set completely before stacking or storing, about 2-3 hours.

Notes

For the deepest black color, use black cocoa powder. If you can’t find it, use Dutch-process cocoa plus 1 teaspoon black gel food coloring. Chill cut cookies on the baking sheet for 10 minutes before baking to help them hold their shape. Store in an airtight container at room temperature for up to 5 days. Freeze un-iced cookies for up to 3 months.

Nutrition

Keywords: black cat sugar cookies, Halloween cookies, sugar cookies, black cocoa cookies, easy Halloween recipe, no chill sugar cookies

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