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The Best Black Cat Chocolate Halloween Sugar Cookies Recipe

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These black cat chocolate Halloween sugar cookies are the perfect spooky treat with rich chocolate flavor and a tender, cut-out texture. Decorated with royal icing, they hold their shape beautifully and are a crowd-pleaser for all ages.

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 and 1/2 cups (312g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (natural, not Dutch-process)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons black gel food coloring (e.g., Americolor Super Black)
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3 to 4 tablespoons water
  • Orange gel food coloring (for eyes)
  • Black decorating icing (for pupils)

Instructions

  1. Make the dough: In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract; beat until combined, about 1 minute.
  2. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet mixture on low speed, mixing until just combined. Add black gel food coloring (start with 1 teaspoon) and mix until evenly distributed. Add more coloring 1/4 teaspoon at a time until desired blackness is achieved.
  3. Chill the dough: Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or overnight).
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Roll and cut: Lightly flour work surface and rolling pin. Roll out one disc of dough to 1/4-inch thickness. Use a cat-shaped cookie cutter to cut out cookies, pressing straight down without twisting. Transfer to prepared baking sheets, spacing 2 inches apart. Gather scraps, press together, and re-roll to cut more cookies.
  6. Bake for 8 to 10 minutes. Cookies are done when edges are set and tops spring back when gently pressed. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make royal icing: In a medium bowl, combine sifted powdered sugar and meringue powder. Add 3 tablespoons water and whisk until smooth. Adjust consistency with more water or powdered sugar as needed. Divide icing into two bowls: leave one white (or tint light gray) and tint the other orange for eyes.
  8. Transfer each icing color to separate piping bags fitted with small round tips (or use Ziploc bags with a tiny corner snipped off).
  9. Decorate: Outline each cooled cookie with white/gray icing, then flood the inside. Let base icing dry completely (at least 1 hour). Pipe two small orange circles for eyes. While orange icing is wet, add a tiny dot of black decorating icing for pupils. Let decorated cookies dry completely, about 4 to 6 hours or overnight.

Notes

Chill dough for at least 2 hours to prevent spreading. Use black gel food coloring for deep color; liquid coloring won’t work. Cool cookies completely before decorating. Royal icing needs 4-6 hours to dry fully. Cookies taste better the day after baking.

Nutrition

Keywords: Halloween cookies, black cat cookies, chocolate sugar cookies, cut-out cookies, royal icing cookies, spooky treats, Halloween baking

Find it online: https://emmastirs.com/the-best-black-cat-chocolate-halloween-sugar-cookies-recipe/