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Perfect Black Cat Sugar Cookies for a Spooky Party

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These black cat sugar cookies have a soft, tender center with a slight crisp edge and a deep, rich vanilla flavor. The secret is cream cheese in the dough, and they’re topped with a shiny, jet-black royal icing for a showstopping Halloween treat.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ounces (57g) cream cheese, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6–8 tablespoons warm water
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon black gel food coloring
  • 1 teaspoon cocoa powder (optional)
  • Orange or green sanding sugar (for eyes)

Instructions

  1. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl halfway through.
  2. Add the wet ingredients: Add softened cream cheese and beat until combined, about 30 seconds. Then add egg and vanilla extract. Mix on low until just incorporated.
  3. Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. With mixer on low, gradually add dry ingredients to wet mixture. Mix until dough just comes together.
  4. Chill the dough: Divide dough in half, flatten into discs about 1-inch thick, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  5. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. Roll and cut: On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a black cat cookie cutter to cut out shapes. Re-roll scraps once, then discard.
  7. Bake: Place cut-out cookies about 1 inch apart on prepared baking sheets. Bake for 8-10 minutes, until edges are just barely starting to turn golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  8. Make the icing: In a stand mixer fitted with the whisk attachment, combine sifted powdered sugar and meringue powder. Add 6 tablespoons warm water and vanilla extract. Mix on low, then beat on medium-high for 5-7 minutes until thick, glossy, and forms stiff peaks.
  9. Color the icing: Add black gel food coloring and cocoa powder (if using). Mix on low until fully incorporated. Add more gel as needed for deep black color.
  10. Thin the icing for flooding: Add remaining 1-2 tablespoons warm water, one teaspoon at a time, mixing on low after each addition, until icing reaches a ’10-second consistency’.
  11. Pipe the outline: Transfer a small amount of thinned icing to a piping bag fitted with a small round tip. Pipe an outline around the edge of each cookie.
  12. Flood the center: Use a toothpick to gently spread icing from outline into center of cookie. Pop any air bubbles. Let icing set for at least 2 hours or overnight.
  13. Add the eyes: Once black icing is completely dry, pipe a tiny dot of leftover white royal icing for eyes and immediately sprinkle with orange or green sanding sugar.

Notes

Chill dough for at least 2 hours to prevent spreading. Use gel food coloring for deep black color. Let colored icing sit for 30 minutes to deepen color. Cookies stay fresh for up to a week in an airtight container at room temperature. Undecorated baked cookies can be frozen for up to 3 months.

Nutrition

Keywords: black cat cookies, Halloween cookies, sugar cookies, royal icing, spooky party, cream cheese cookies

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