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Best Easy Crispy Black Cat Sugar Cookies with Royal Icing

crispy black cat sugar cookies - featured image
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These crispy black cat sugar cookies feature a firm dough that holds intricate shapes and a classic royal icing for detailed decoration. Perfect for Halloween or any festive occasion, they offer a satisfying crunch and professional-looking results.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated white sugar
  • 1 large egg yolk, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1–2 teaspoons black gel food coloring
  • 3 to 4 cups confectioners’ (powdered) sugar, sifted
  • 2 large egg whites, room temperature (or pasteurized liquid egg whites/meringue powder)
  • 1–2 teaspoons fresh lemon juice
  • Green, yellow, or orange gel food coloring for eyes

Instructions

  1. Cream the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until pale and fluffy.
  2. Add the egg yolk and vanilla extract, beating on medium speed for another minute until smooth.
  3. Whisk together the flour, baking powder, and salt in a separate bowl.
  4. Gradually add the dry ingredients to the wet mixture on low speed until just combined; do not overmix.
  5. Mix in the black gel food coloring until the dough is a uniform dark color.
  6. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least 1 hour (preferably 2).
  7. Preheat oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper.
  8. Roll the chilled dough to ¼-inch thickness on a lightly floured surface.
  9. Cut out cat shapes using a cookie cutter and place on baking sheets, leaving 1 inch between them.
  10. Bake for 8–10 minutes until edges are barely set but centers still look soft.
  11. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  12. While cookies cool, beat egg whites until foamy, then gradually add sifted powdered sugar and lemon juice.
  13. Beat on high for 5–7 minutes until stiff peaks form for the royal icing.
  14. Divide icing into bowls; tint some black for outlines and others green/yellow for eyes.
  15. Pipe black icing to outline the cat shapes on cooled cookies and let dry for 15 minutes.
  16. Add eyes and details with colored icing, allowing the icing to dry completely (several hours or overnight).

Notes

Ensure butter is softened, not melted, to prevent spreading. Chill dough thoroughly to maintain shape. Royal icing consistency should be like thick honey for flooding. Store in an airtight container at room temperature; do not refrigerate as moisture will soften the cookies.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, royal icing, crispy cookies, holiday baking, easy cookie recipe

Find it online: https://bakebeam.com/best-easy-crispy-black-cat-sugar-cookies-with-royal-icing/