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Classic Black Cat Sugar Cookies – Easy Halloween Treat Recipe

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These black cat sugar cookies are a happy accident turned Halloween tradition. With a subtle cocoa richness and a perfect balance of crispy edges and soft centers, they’re the star of any spooky gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 2 tablespoons (10g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1–2 teaspoons black gel food coloring
  • 1 ½ cups (180g) powdered sugar
  • 2–3 tablespoons whole milk
  • Candy eyes (optional, for decoration)

Instructions

  1. Cream the butter and sugar. In your 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 once halfway through.
  2. Add the egg and vanilla. Crack in the room-temperature egg and pour in the vanilla extract. Beat on low until just combined. Don’t overmix.
  3. Mix the dry ingredients separately. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Combine wet and dry. Gradually add the dry mixture to the wet mixture, mixing on low speed. Stop as soon as the dough comes together.
  5. Add the black food coloring. Squeeze in about 1 teaspoon of black gel food coloring. Mix on low until evenly distributed. Add more coloring, ½ teaspoon at a time, until you reach a deep, true black (about 2 teaspoons total).
  6. Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  7. Roll out the dough. Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness.
  8. Cut out the cat shapes. Press your cat-shaped cookie cutter firmly into the dough. Transfer the cut cookies to your prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 8-10 minutes. At 8 minutes, the edges should be just barely set and the centers will still look slightly soft. At 10 minutes, the edges will be golden brown and the cookies will be fully set. I prefer 9 minutes for that perfect chewy center.
  10. Cool completely. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  11. Make the glaze. In a small bowl, whisk together the powdered sugar and milk. Start with 2 tablespoons of milk and add more, ½ teaspoon at a time, until you get a thick but pourable consistency.
  12. Decorate the cat faces. Transfer the glaze to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe simple cat faces on each cookie: two small triangles for ears, two dots for eyes, a tiny triangle for a nose, and a little curved line for a mouth. If you’re using candy eyes, press them into the wet glaze gently. Let the glaze set for about 30 minutes before serving.

Notes

Don’t skip the cocoa powder—it deepens the black color naturally. Watch baking time carefully since black cookies are hard to judge for doneness. Chill the dough for 30 minutes if you have time for cleaner edges. Use a light touch with the rolling pin for even thickness. Don’t overmix the glaze to avoid air bubbles.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, easy Halloween treats, spooky cookies

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