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Adorable Black Cat Sugar Cookies – Easy Royal Icing Recipe

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These adorable black cat sugar cookies with royal icing are perfectly crisp on the edges, soft in the middle, and feature a deep, dramatic black color from black cocoa powder. A fun and easy Halloween treat that’s perfect for parties, spooky movie nights, or any day that needs a little whimsy.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • ½ cup (50g) black cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • 1 teaspoon vanilla extract (clear vanilla preferred for bright white icing)
  • Black gel food coloring
  • White gel food coloring (optional)

Instructions

  1. Cream the butter and sugar: 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 with a rubber spatula halfway through.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract on low speed until just combined. Scrape the bowl again.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. If it seems too dry, add 1 teaspoon of milk. If too sticky, add 1 tablespoon of flour.
  5. Chill the dough: Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour (2 hours preferred).
  6. Preheat and prepare: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  7. Roll and cut: On a lightly floured surface, roll out one disk of dough to ¼-inch thickness. Use a cat-shaped cookie cutter to cut out cookies. Transfer to prepared baking sheets, spacing them about 2 inches apart. Gather scraps, re-roll, and cut again.
  8. Bake: Bake for 8-10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the royal icing: In a clean bowl, combine the sifted powdered sugar, meringue powder, and 4 tablespoons of warm water. Beat on low speed until combined, then increase to medium-high and beat for 5-7 minutes until thick, glossy, and holds a stiff peak. Add more water, ½ teaspoon at a time, if too thick.
  10. Color the icing: Divide the icing into two bowls. Color one portion black using black gel food coloring. Leave the other portion white (or color it white). Transfer each color to separate piping bags fitted with small round tips.
  11. Outline and flood: Pipe an outline of the cat face on each cookie using the black icing. Thin the remaining black icing with a few drops of water until it falls in a smooth ribbon. Fill in the outlined area with the thinned icing, using a toothpick to spread it into corners and pop air bubbles. Let the base layer dry for 30 minutes.
  12. Add the face details: Once the base is set, use the white icing to pipe two eyes and a small nose on each cat. Then use the black icing to pipe whiskers and a little mouth. Let the cookies dry completely, about 2-4 hours, before stacking or storing.

Notes

Don’t skip chilling the dough for at least 1 hour to prevent spreading. Use black cocoa powder specifically for true black color, not regular dark cocoa. Royal icing consistency is key: it should flow like honey, not water. Cookies can be stored in an airtight container at room temperature for up to 2 weeks. Undecorated baked cookies can be frozen for up to 3 months.

Nutrition

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

Find it online: https://sunnysavory.com/adorable-black-cat-sugar-cookies-easy-royal-icing-recipe/