Best Black Cat Sugar Cookies: Easy Kid-Approved Recipe
These Kid-Approved Black Cat Sugar Cookies are simple enough for little hands, forgiving enough for mistakes, and delicious enough that nobody cares if the tail is crooked. Made with black cocoa powder for a rich, Oreo-like flavor, they’re the perfect Halloween treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) black cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For decorating: Royal icing or store-bought cookie icing, candy eyes, black sprinkles, orange or white gel frosting
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
- Add the egg and vanilla extract. Beat on medium speed until fully combined, about 30 seconds.
- In a medium bowl, whisk together the flour, black cocoa powder, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Lightly flour your work surface and rolling pin. Roll the dough to about 1/4-inch thickness.
- Press the cat-shaped cookie cutter firmly into the dough and transfer cut cookies to the prepared baking sheets, spacing them about 2 inches apart. Re-roll scraps and repeat.
- Bake for 8-10 minutes, until edges are set and tops are slightly puffed. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Decorate once completely cool. Pipe royal icing outlines, flood with thinned icing, and add candy eyes and details while icing is still wet.
Notes
For best results, chill cut cookies in the freezer for 10 minutes before baking to help them hold their shape. The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If dough is too sticky, refrigerate for 15 minutes; if too dry, add 1 tablespoon of milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10
- Sodium: 75
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
Keywords: black cat cookies, sugar cookies, Halloween cookies, kid-friendly, black cocoa cookies, easy sugar cookies