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Adorable Black Cat Sugar Cookies: Easy Halloween Treats

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These adorable black cat sugar cookies are not too sweet, hold their shape perfectly, and are just the right amount of spooky for Halloween. With crisp edges, soft centers, and a hint of almond extract, they’re a crowd-pleaser for parties, classrooms, or spooky movie nights.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • Black gel food coloring (optional, e.g., Americolor Super Black)
  • 2 cups (240g) powdered sugar, sifted if lumpy
  • ¼ cup (57g) unsalted butter, softened (for frosting)
  • 2–3 tablespoons milk (whole milk preferred)
  • 2 tablespoons black cocoa powder (e.g., King Arthur Flour)
  • ½ teaspoon vanilla extract (for frosting)
  • Candy eyes (for decoration)
  • Black sprinkles or sanding sugar (optional)

Instructions

  1. Cream the butter and sugar: In a mixer bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides once.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract until combined. It may look slightly curdled—this is normal.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture on low speed, mixing just until the dough comes together. Do not overmix.
  4. Color the dough (optional): Add about 1 teaspoon of black gel food coloring and mix on low until evenly colored. Add more if needed. The color will deepen as the dough chills.
  5. Chill the dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (overnight is better).
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and cut: On a lightly floured surface, roll one disc of dough to about ¼-inch thickness. Cut out cat shapes and transfer to prepared baking sheets, spacing 2 inches apart. Reroll scraps once only.
  8. Bake: Bake for 8-10 minutes, until edges are just barely golden. Centers should look set but not brown. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Make the frosting: Beat together the softened butter, powdered sugar, black cocoa powder, vanilla extract, and 2 tablespoons of milk. Add more milk a teaspoon at a time until smooth and spreadable but not runny.
  10. Frost and decorate: Once cookies are completely cool, spread or pipe frosting onto each cat. Press two candy eyes into the frosting while soft. Add a small dot of frosting for a nose or use a black sprinkle. Let frosting set for about 30 minutes before stacking.

Notes

Don’t skip the chill time—warm dough spreads and loses shape. Flour your cookie cutter between cuts to prevent sticking. Start checking cookies at 7 minutes; ovens vary. Use gel food coloring, not liquid, to avoid altering dough moisture. Let frosting set for at least 30 minutes before stacking. Cookies taste even better the next day.

Nutrition

Keywords: black cat sugar cookies, Halloween cookies, sugar cookies, easy Halloween treats, black cocoa cookies, cat-shaped cookies

Find it online: https://gleamgulp.com/adorable-black-cat-sugar-cookies-easy-halloween-treats/