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Cozy Black Cat Sugar Cookies – Easy Royal Icing Recipe

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These adorable black cat sugar cookies are perfect for Halloween or any cozy occasion. With a foolproof dough that holds its shape and a royal icing that dries smooth and hard, they’re fun to decorate and even better to eat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Black gel food coloring (e.g., Americolor Super Black)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • ½ teaspoon vanilla extract (or clear vanilla)
  • Black gel food coloring (for icing)
  • White or yellow gel food coloring (for eyes and noses)

Instructions

  1. Make the dough: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides. Add the egg, vanilla extract, and almond extract (if using), and beat until combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add black gel food coloring (start with ¼ teaspoon) and mix until the dough is a deep, even black.
  3. 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 (or up to 2 days).
  4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  5. Roll and cut: Lightly flour your work surface and rolling pin. Roll one disc of dough to ¼-inch thickness. Cut out cat shapes and place them 1 inch apart on the prepared baking sheets. If the dough gets too soft, chill the baking sheet for 10 minutes before baking.
  6. Bake for 8-10 minutes, or until the edges are just set. They should not be brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the royal icing: In a large bowl, combine the sifted powdered sugar and meringue powder. Add 4 tablespoons of warm water and the vanilla extract. Beat on low speed until combined, then increase to medium-high and beat for 5 minutes. The icing should be glossy and hold a stiff peak. For flooding, add water a teaspoon at a time until the icing reaches a ’10-second consistency’.
  8. Divide the icing into bowls. Tint the majority black. Keep a small amount white for the eyes and a tiny bit yellow or white for the nose.
  9. Decorate: Fit a piping bag with a #2 tip and fill with black flooding icing. Outline each cookie, then fill in the center. Use a toothpick to spread the icing and pop air bubbles. Let the base layer dry for at least 2 hours.
  10. Once the base is dry, use white icing (with a #1 tip) to pipe two small dots for eyes and a tiny triangle or dot for the nose. Add whiskers if desired. Let details dry for another hour.

Notes

For the blackest cookies, let the dough rest in the fridge for an hour after coloring. The color deepens as it sits. Use gel food coloring, not liquid, for best results. Do not ice warm cookies. The royal icing needs to be fully set (hard to the touch) before serving, which takes about 4-6 hours after decorating. Store in an airtight container at room temperature for up to 2 weeks. Freeze undecorated baked cookies for up to 3 months.

Nutrition

Keywords: black cat cookies, sugar cookies, royal icing, Halloween cookies, easy sugar cookies, decorated cookies

Find it online: https://gleamgulp.com/cozy-black-cat-sugar-cookies-easy-royal-icing-recipe/