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Adorable Black Cat Halloween Sugar Cookies: Easy Royal Icing Recipe

black cat halloween sugar cookies - featured image
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These adorable black cat Halloween sugar cookies are fun to make, even more fun to decorate, and absolutely delicious to eat. They’re the perfect spooky treat for Halloween parties or a fun weekend baking project.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1–2 teaspoons black gel food coloring
  • 3 cups (360g) powdered sugar
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • ½ teaspoon vanilla extract (for icing)
  • 1–2 teaspoons black gel food coloring (for icing)
  • White royal icing or candy eyes (optional)
  • Pink gel food coloring (optional)
  • Black sanding sugar or sprinkles (optional)

Instructions

  1. In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides. Add the egg and vanilla extract, and beat until combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Add the black gel food coloring and mix until the dough is evenly black.
  3. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 2 hours (or overnight).
  4. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  5. Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness. Use a black cat cookie cutter to cut out shapes, and transfer them to the prepared baking sheets, spacing them about 2 inches apart. Gather the scraps, re-roll, and cut again. Repeat with the second disc.
  6. Bake the cookies for 8-10 minutes, or until the edges are just set and the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  7. In a clean bowl, combine the powdered sugar and meringue powder. Add 4 tablespoons of warm water and the vanilla extract. Beat on low speed until combined, then increase to medium-high and beat for 5-7 minutes, until the icing is thick, glossy, and holds stiff peaks. Add the black gel food coloring and mix until evenly colored.
  8. Transfer the black royal icing to a piping bag fitted with a small round tip. Outline each cookie, then flood the inside with more icing, using a toothpick to spread it into the corners. Let the base layer dry for at least 2 hours (or overnight) before adding details.
  9. Using white royal icing, pipe on little eyes. Add a tiny dot of pink for the nose if you like. Let everything dry completely before stacking or storing.

Notes

Chill the dough for at least 2 hours to prevent spreading. Use gel food coloring for the best black color. Let each layer of icing dry completely before adding the next. Store decorated cookies in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, royal icing, Halloween treats, decorated cookies

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