Print

Easy Black Cat Sugar Cookies with Royal Icing

black cat sugar cookies - featured image
Print Recipe

These adorable black cat sugar cookies are perfect for Halloween parties, classroom treats, or cozy baking with kids. The buttery, tender cookie is topped with glossy royal icing, and the recipe is forgiving enough for beginners.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 ounces (56g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–5 tablespoons water
  • 1–2 teaspoons black gel food coloring
  • White gel food coloring (optional, for eyes)

Instructions

  1. Make the cookie dough: In a large bowl, beat softened butter and cream cheese until smooth and creamy, about 2 minutes on medium speed. Add granulated sugar and beat for another 2 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla extract. Beat on low until just combined. Do not overmix.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing on low speed until the dough comes together. It should look shaggy but hold together when pressed.
  4. Chill the dough: Divide dough in half and flatten each half into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or freeze for 15 minutes if short on time).
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  6. Lightly flour your work surface and rolling pin. Roll one disk of dough to about ¼-inch thickness. Cut out cat shapes with a cat-shaped cookie cutter, re-rolling scraps as needed. Place cookies about 2 inches apart on prepared baking sheets.
  7. Bake for 8-10 minutes, rotating pans halfway through. Cookies should be just set around the edges but still pale on top. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the royal icing: In a clean bowl, combine powdered sugar and meringue powder. Add 4 tablespoons of water and beat on low speed for 4 minutes. The icing should be thick but flow slightly when you lift the beater. Add remaining tablespoon of water if needed, drop by drop.
  9. Add black gel food coloring and beat until color is uniform. Cover bowl with a damp paper towel to prevent drying.
  10. Decorate: Transfer black icing to a piping bag fitted with a #2 tip. Outline each cookie, then flood the inside by piping in a zigzag pattern. Use a toothpick to spread icing into corners and pop air bubbles. For eyes, pipe two small white dots using a #1.5 tip while black icing is still wet. Let cookies dry completely, about 4-6 hours at room temperature.

Notes

Do not overwork the dough to avoid tough cookies. Use room temperature ingredients for best results. Check oven temperature with an oven thermometer. Royal icing consistency is key: for outlining, it should hold a stiff peak; for flooding, it should flow like honey and settle smooth within 10 seconds. Keep icing covered with a damp paper towel to prevent drying. Practice piping on parchment paper first. Store decorated cookies in an airtight container at room temperature for up to 2 weeks. Do not refrigerate. Freeze undecorated baked cookies for up to 3 months.

Nutrition

Keywords: black cat sugar cookies, Halloween cookies, royal icing cookies, sugar cookies, cat cookies, spooky cookies, easy sugar cookies

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