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Perfect Black Cat Halloween Sugar Cookies with Royal Icing

black cat halloween sugar cookies - featured image
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Buttery, tender sugar cookies shaped like black cats, decorated with a smooth matte royal icing. Perfect for Halloween parties and spooky dessert spreads.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 and 3/4 cups (344g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • Black gel food coloring
  • 1/2 teaspoon vanilla extract (optional, for icing)

Instructions

  1. In a large bowl, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides. Add egg and vanilla extract; beat until combined.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  3. Divide dough in half, shape into flat discs (1 inch thick), wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  5. Lightly flour work surface and rolling pin. Roll one disc of dough to 1/4-inch thickness. Cut out cat shapes with cookie cutter. Place 2 inches apart on prepared baking sheets. Gather scraps, re-roll, and cut more cookies.
  6. Bake for 8-10 minutes, until edges are just barely golden. Rotate baking sheet halfway through. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  7. For royal icing: In a stand mixer bowl, combine sifted powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 4-5 minutes until thick, glossy, and holds stiff peaks. Adjust consistency with water or powdered sugar as needed.
  8. Divide icing into two bowls. Add black gel food coloring to one bowl (flood icing). Thin flood icing with water to 10-15 second consistency. Transfer each icing to separate piping bags fitted with #2 tips.
  9. Outline each cookie with black icing, then flood the center. Use a toothpick to guide icing into corners. Let base layer dry for 1-2 hours or overnight.
  10. Pipe white dots for eyes and small details. Let cookies dry completely for 6-8 hours before stacking or packaging.

Notes

Chill cut-out shapes for 10 minutes before baking to prevent spreading. For royal icing, test consistency by piping a small dot—it should hold its shape but slowly settle. Let base layer dry completely before adding details to prevent bleeding. Store decorated cookies in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: Halloween cookies, sugar cookies, black cat cookies, royal icing, decorated cookies, spooky cookies, fall baking

Find it online: https://bakebeam.com/perfect-black-cat-halloween-sugar-cookies-with-royal-icing/