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Easy Black Cat Sugar Cookies for Halloween

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Buttery, crisp-edged sugar cookies shaped like adorable black cats, decorated with smooth black royal icing and cute little faces. A nostalgic Halloween treat that’s easier than it looks and perfect for parties or family fun.

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
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • 1–2 teaspoons black gel food coloring
  • White decorating icing (for eyes and details)
  • Black sanding sugar (optional, for sparkle)
  • Green candy melts (optional, for eyes)

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy.
  3. Beat in room temperature egg and vanilla extract on low speed until just combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add flour mixture to butter mixture in two additions, mixing on low until just combined. Do not overmix.
  6. Lightly flour work surface and rolling pin. Roll dough to an even ¼-inch thickness.
  7. Cut cat shapes with a floured cookie cutter. Place on prepared baking sheets, spacing 2 inches apart. Gather scraps, press together, and re-roll.
  8. Bake for 8-10 minutes until edges are just barely golden. Let rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. For royal icing: Whisk together powdered sugar and meringue powder. Add 3 tablespoons water and whisk until smooth (like warm honey). Stir in black gel food coloring gradually until desired shade.
  10. Transfer black icing to squeeze bottle or piping bag. Outline each cookie, then fill center. Use toothpick to spread and pop bubbles. Let dry 1-2 hours.
  11. Once black icing is dry, use white decorating icing to pipe two small oval eyes and a tiny nose. Add three whiskers on each side. Let set another hour before stacking or serving.

Notes

No chilling needed for dough. For best results, roll dough to exactly ¼ inch. If kitchen is warm, chill cut cookies 10 minutes before baking. Royal icing should hold a line then slowly flatten within 10 seconds. Work in small batches when decorating. Do not refrigerate iced cookies. Cookies taste even better on day two.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, royal icing cookies, Halloween dessert, easy sugar cookies, no chill cookies

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