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Easy Black Cat Sugar Cookies with Royal Icing

black cat sugar cookies - featured image
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Buttery, crisp sugar cookies shaped like adorable black cats, topped with glossy royal icing and cute yellow eyes. A nostalgic Halloween treat that’s perfect for parties, classroom treats, or a cozy night in.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional but recommended)
  • 2 and 1/2 cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt or table salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder (e.g., Wilton)
  • 4 to 5 tablespoons warm water
  • 1/2 teaspoon black gel food coloring (e.g., Americolor Super Black), or more as needed
  • Yellow gel food coloring (for eyes)
  • White decorating icing (optional, for highlights or whiskers)

Instructions

  1. Make the cookie dough: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides once.
  2. Add the egg, vanilla extract, and almond extract. Beat on low until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing on low speed until the dough comes together. If too sticky, add 1 tablespoon more flour; if too dry, add 1 teaspoon milk.
  4. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes (1 hour is better).
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Lightly flour your work surface and rolling pin. Roll one disc of dough to 1/4-inch thickness. Cut out cat shapes and transfer to prepared baking sheets, spacing 2 inches apart. Gather scraps, re-roll, and cut again. You should get 18 to 24 cookies.
  7. Bake for 8 to 10 minutes, rotating pans halfway through. Edges should be just barely golden; centers will look slightly underdone. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack. Cool completely before icing.
  8. Make the royal icing: In a clean mixing bowl, combine sifted powdered sugar and meringue powder. Add 4 tablespoons warm water and beat on low speed for about 4 minutes until thick but flowy (consistency of honey). Add more water or powdered sugar as needed.
  9. Divide icing into two bowls. Add black gel coloring to one bowl and mix until desired darkness. Leave the second bowl white or color it yellow for eyes.
  10. Decorate the cookies: Transfer black icing to a piping bag or squeeze bottle. Outline each cookie, then flood the inside with slightly thinner icing. Use a toothpick to spread into corners and pop air bubbles. Let base layer dry for at least 2 hours (overnight is better).
  11. Once black base is dry, pipe on yellow eyes and a small pink or white nose. Add whiskers using white decorating icing or a thin stream of white royal icing. Let dry completely before stacking or storing, about 4 to 6 hours total.

Notes

Chill the dough thoroughly to prevent spreading. Do not overbake; edges should be just set. For the icing, use gel food coloring to avoid thinning. Let icing dry completely before stacking. Cookies can be frozen un-iced for up to 3 months.

Nutrition

Keywords: black cat cookies, sugar cookies, Halloween cookies, royal icing cookies, cut-out cookies, easy sugar cookies, decorated cookies

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