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Cozy Black Cat Sugar Cookies – Easy Halloween Treat

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These soft, buttery black cat sugar cookies are made with black cocoa powder for a deep, mysterious chocolate flavor. Perfect for Halloween parties, cozy nights in, or any time you need a festive treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (40g) black cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (120g) powdered sugar (for royal icing)
  • 1 tablespoon meringue powder (for royal icing)
  • 2–3 tablespoons water (for royal icing)
  • White gel food coloring (optional, for royal icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the egg and vanilla extract. Beat on low speed until just combined. The mixture may look slightly curdled.
  4. In a separate bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as the flour disappears. The dough will be thick and slightly crumbly.
  6. Lightly flour your work surface and rolling pin. Roll the dough to about 1/4-inch (6mm) thickness. If the dough sticks, dust with a little more flour.
  7. Press a cat-shaped cookie cutter firmly into the dough and lift straight up. Transfer cut shapes to the prepared baking sheets, spacing them about 2 inches (5cm) apart. Gather scraps, gently press together, and re-roll to cut more cookies.
  8. Bake for 8-10 minutes, until the edges look set and the bottoms are lightly golden. For softer cookies, bake for 8 minutes; for crisper cookies, bake for 10 minutes.
  9. Let cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely before icing.
  10. For the royal icing: In a small bowl, whisk together powdered sugar and meringue powder. Add water one tablespoon at a time until you reach a thick but drizzle-able consistency. Add a tiny drop of white gel food coloring if desired.
  11. Transfer icing to a piping bag or zip-top bag with a tiny corner snipped off. Pipe designs onto cooled cookies. Let icing set for at least 30 minutes before stacking or serving.

Notes

No chilling required for this dough. If your kitchen is very warm (80°F+), chill cut-out cookies for 10 minutes before baking. For gluten-free version, use 1:1 gluten-free flour blend. For vegan version, use vegan butter and a flax egg. Store in airtight container at room temperature for up to 5 days. Freeze baked, un-iced cookies for up to 3 months.

Nutrition

Keywords: black cat cookies, Halloween cookies, sugar cookies, black cocoa cookies, easy Halloween treats, cat-shaped cookies, fall baking

Find it online: https://flurpchef.com/cozy-black-cat-sugar-cookies-easy-halloween-treat/