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Black Cat Halloween Sugar Cookies

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These adorable black cat Halloween sugar cookies are soft in the center with slightly crisp edges, thanks to a secret cream cheese addition. Easy to decorate and perfect for Halloween parties, they hold their shape beautifully and are a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour, spooned and leveled
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ounces cream cheese, softened
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • Black gel food coloring
  • Orange or white gel food coloring (optional, for eyes)
  • Black sanding sugar (optional)
  • Edible candy eyes (optional)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3 minutes until light and fluffy. Scrape down the sides halfway through.
  2. Add the wet ingredients: Beat in the cream cheese until smooth, about 30 seconds. Then add the egg and vanilla extract. Mix on low until just combined.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this to the wet mixture, mixing on low speed. Stop as soon as the dough comes together.
  4. Chill the dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat and prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  6. Roll and cut: On a lightly floured surface, roll the dough to about ¼-inch thickness. Dip your cat cookie cutter in flour before each cut. Press straight down without twisting. Place cut cookies about 2 inches apart on prepared baking sheets.
  7. Bake: Bake for 8-10 minutes, until the edges are just barely golden. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Make the royal icing: In a medium bowl, whisk together the powdered sugar and meringue powder. Add 3 tablespoons of water and whisk until smooth. Add more water a teaspoon at a time if needed. Stir in black gel food coloring until deep black.
  9. Decorate the cats: Once cookies are completely cool, transfer black icing to a piping bag or squeeze bottle. Outline each cat cookie, then fill in the center. Use a toothpick to spread icing into corners. While icing is wet, add candy eyes or pipe on orange eyes. For whiskers, use a tiny piping tip. Let icing set for at least 2 hours before stacking or storing.

Notes

Chill dough between batches to prevent spreading. For perfect icing consistency, the ribbon of icing should sit on the surface for about 5 seconds before disappearing. Work in an assembly line: outline all cookies first, then flood them all. Don’t overbake; cookies continue to bake on the hot sheet after removal. Store decorated cookies in an airtight container at room temperature for up to 5 days. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: black cat cookies, Halloween sugar cookies, sugar cookies, Halloween cookies, black cat Halloween cookies, easy Halloween cookies

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