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Cozy Black Cat Sugar Cookies with Royal Icing – Easy Halloween Treat

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These adorable black cat sugar cookies are soft in the middle with slightly crispy edges, topped with glossy royal icing. Perfect for Halloween parties, cozy autumn evenings, or any time you want a fun, delicious treat.

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
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Black gel food coloring (for dough)
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • Black gel food coloring (for icing)
  • White gel food coloring (optional, for details)

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  2. Add the egg and vanilla. Beat in the egg and vanilla extract until fully combined.
  3. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
  4. Add the black food coloring. Squeeze in about 1 teaspoon of black gel food coloring and mix until the dough is evenly dark gray. Add more if needed.
  5. Chill the dough. Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat and prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll and cut. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Cut out cat shapes and place 2 inches apart on prepared baking sheets. Re-roll scraps and repeat.
  8. Chill again. Place cut-out cookies in the freezer for 10 minutes before baking.
  9. Bake. Bake for 8-10 minutes, rotating the pan halfway through. Edges should be just barely golden. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Make the royal icing. In a clean bowl, combine powdered sugar and meringue powder. Add 3 tablespoons warm water and beat on medium speed for 4-5 minutes until glossy and thick. Add more water a few drops at a time if too thick.
  11. Color the icing. Divide icing into two bowls. Add black gel food coloring to one bowl until desired darkness. Leave the other bowl white (or add a tiny drop of white coloring to brighten it).
  12. Pipe and flood. Fill a piping bag fitted with a small round tip with black icing. Outline each cookie, then fill in the center with more icing, using a toothpick to spread it into corners. Tap gently to smooth.
  13. Add details. While black icing is still wet, use white icing to pipe little eyes or whiskers.
  14. Let set. Allow cookies to dry at room temperature for at least 4 hours, or overnight, until icing is completely hard.

Notes

Chill the dough thoroughly to prevent spreading. Use gel food coloring, not liquid, to avoid altering dough and icing consistency. Royal icing must dry completely before stacking. For best results, let cookies sit out overnight.

Nutrition

Keywords: black cat cookies, sugar cookies, Halloween cookies, royal icing cookies, cat-shaped cookies, easy Halloween treat

Find it online: https://daintydine.com/cozy-black-cat-sugar-cookies-with-royal-icing-easy-halloween-treat/