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Perfect Black Cat Sugar Cookies: Easy Halloween Treat

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These Perfect Black Cat Sugar Cookies are a Halloween tradition—forgiving dough, easy decorating, and a buttery-shortening combo that holds its shape beautifully. Perfect for parties, school events, or a cozy October baking session.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ½ cup vegetable shortening
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • Black gel food coloring
  • White gel food coloring

Instructions

  1. Make the Cookie Dough: In a stand mixer with paddle attachment, cream together softened butter, shortening, and sugar on medium speed until light and fluffy (3-4 minutes). Scrape down sides halfway through.
  2. Add eggs one at a time, beating well after each. Stir in vanilla extract. Mixture may look curdled—that’s normal.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture on low speed until just combined. Do not overmix.
  4. Chill the Dough: Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (up to 3 days). Can freeze for up to 3 months.
  5. Roll and Cut: Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Lightly flour surface and rolling pin. Roll one disc to ¼-inch thickness. Cut out cat shapes and transfer to prepared sheets, leaving 2 inches between cookies. Gather scraps, re-roll, and cut again (up to 3 times).
  6. Bake: Bake for 10-12 minutes until edges are just barely golden. Centers should look set but not browned. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  7. Make Royal Icing: In stand mixer or with hand mixer, combine powdered sugar, meringue powder, and 5 tablespoons warm water. Beat on low until combined, then medium-high for 5-7 minutes until thick, glossy, and holds stiff peaks.
  8. Divide icing into two bowls. Color one bowl with black gel food coloring gradually. Leave other bowl white (or add tiny drop of white gel coloring). Add water a teaspoon at a time to each until it flows like thick honey (ribbons back into bowl and disappears within 10 seconds).
  9. Decorate: Fit piping bags with small round tips. Outline each cookie with black icing, then flood center with thinner black icing. Use toothpick to spread into corners and pop air bubbles. Let black icing dry completely (2-4 hours).
  10. Once black icing is dry, use white icing to pipe on eyes (dots) and whiskers (three curved lines on each cheek). Let decorated cookies dry overnight (at least 8 hours) before stacking or packaging.

Notes

The butter-shortening combo is key for shape retention. Chill dough at least 2 hours. For black icing, use gel coloring and let rest 30 minutes for deeper color. Freeze cut cookies 10 minutes before baking for sharp edges. Cookies taste better on day 2-3.

Nutrition

Keywords: black cat cookies, Halloween sugar cookies, cut-out cookies, royal icing cookies, easy Halloween treats

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