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Adorable Black Cat Sugar Cookies with Royal Icing

black cat sugar cookies - featured image
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These adorable black cat sugar cookies are perfect for Halloween. Made with a sturdy yet tender sugar cookie base and decorated with glossy royal icing, they are fun to make and even more fun to eat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt or table salt
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons water, room temperature
  • 1 teaspoon black gel food coloring (Americolor Super Black recommended)
  • White gel food coloring (optional, to deepen black color)
  • White royal icing (for eyes and details)
  • Pink gel food coloring (optional, for noses and inner ears)
  • Black sanding sugar or edible glitter (optional, for sparkle)

Instructions

  1. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla: Crack the egg into a small bowl, then add it to the butter mixture along with the vanilla extract. Beat on medium speed until fully combined, about 1 minute. Scrape the bowl again.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry: With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough comes together and pulls away from the sides of the bowl. Do not overmix.
  5. Divide and chill the dough: Turn the dough out onto a lightly floured surface. Divide it in half and shape each half into a flat disk about 1 inch thick. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or overnight.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Take one disk of dough out of the fridge and let it sit on the counter for 5 minutes.
  7. Roll the dough: On a lightly floured surface, roll the dough to about 1/4 inch thickness. Use wooden dowels as guides for even thickness if available.
  8. Cut the shapes: Dip a cat-shaped cookie cutter in flour and shake off excess. Press straight down into the dough without twisting. Place cut cookies on prepared baking sheet, leaving about 1 inch between them.
  9. Bake: Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges are just barely golden. Centers will look slightly pale.
  10. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
  11. Make the royal icing: In a stand mixer with paddle attachment, combine sifted powdered sugar and meringue powder. Add 5 tablespoons water and beat on low until combined. Increase to medium speed and beat for 4 minutes until thick and glossy. Add remaining water if too thick.
  12. Color the icing: Divide icing into two portions. Leave one white for details. Color the larger portion black by adding black gel food coloring a few drops at a time, mixing thoroughly until deep black.
  13. Adjust consistency for flooding: Take about half of the black icing and add water a few drops at a time until it flows like thick honey (ribbon disappears into bowl within 10 seconds).
  14. Pipe the outlines: Fill a piping bag fitted with a #2 tip with thicker black icing. Pipe outlines around each cat cookie. Let outlines dry for about 10 minutes.
  15. Flood the cookies: Fill a piping bag fitted with a #3 tip with thinner black flooding icing. Pipe inside outlines. Use a toothpick to spread into corners and pop air bubbles.
  16. Add details while wet: While black icing is still wet, pipe white dots for eyes using thicker white icing with a #1 tip. Add pink dots for noses if desired. Let dry completely (4-6 hours, preferably overnight).
  17. Final details: Once base icing is completely dry, use thicker white icing to add highlights to eyes. Pipe whiskers or mouths if desired. Let dry for another hour before stacking or serving.

Notes

Chill the cut-out shapes on the baking sheet for 15 minutes before baking to prevent spreading. Use gel food coloring for deep black color; liquid coloring will thin the icing. Royal icing takes 4-6 hours to set; overnight drying is best. Store in an airtight container at room temperature for up to 2 weeks. Undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: black cat sugar cookies, Halloween cookies, royal icing cookies, cat-shaped cookies, sugar cookie recipe, Halloween baking, decorated cookies

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