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Adorable Black Cat Halloween Sugar Cookies: Easy 30-Minute Recipe

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Quick and easy black cat Halloween sugar cookies that come together in just 30 minutes. These adorable cookies feature a soft, buttery sugar cookie base with smooth black frosting and cute cat faces, perfect for last-minute Halloween parties or cookie contests.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure preferred)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups powdered sugar, sifted
  • 3–4 tablespoons milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • Black gel food coloring (e.g., Wilton brand)
  • White candy melts or white frosting (for eyes and whiskers)
  • Pink candy melts or pink frosting (for noses, optional)
  • Black sprinkles or edible glitter (optional)

Instructions

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
  2. Add the egg and vanilla extract, then beat until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
  5. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness.
  6. Press a cat-shaped cookie cutter firmly into the dough and lift straight up. Place cut cookies onto prepared baking sheets, spacing them about 2 inches apart. Gather scraps, re-roll, and repeat until all dough is used.
  7. Preheat oven to 350°F (175°C). Bake cookies for 8-10 minutes, or until edges are just barely golden. Centers should still look soft.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make the frosting: In a medium bowl, whisk together sifted powdered sugar, 3 tablespoons milk, and vanilla extract. Add more milk as needed for a smooth, spreadable consistency.
  10. Add black gel food coloring one drop at a time, stirring well after each addition, until deep black color is achieved (about 10-12 drops).
  11. Once cookies are completely cool, spoon black frosting into a piping bag or zip-top bag and snip off a tiny corner. Pipe an outline around each cookie, then fill in the center with more frosting. Use an offset spatula to spread smooth.
  12. While frosting is still wet, add eyes using two small dots of white frosting or white candy melts, and a tiny pink dot for the nose. Use a toothpick to draw three tiny whiskers on each side of the face.
  13. Let frosting set for 15-20 minutes before serving or storing. For faster setting, refrigerate for 5 minutes.

Notes

Use gel food coloring for deep black color; liquid coloring will result in grayish-purple. If dough is sticky, chill for 15 minutes before rolling. Watch cookies closely as they bake—sugar cookies go from perfect to burnt quickly. For best results, let cookies cool completely before frosting. Cookies taste even better on day two. Store in an airtight container at room temperature for up to 5 days. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, easy Halloween recipe, 30-minute cookies, spooky treats, kid-friendly Halloween

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