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Adorable Black Cat Halloween Sugar Cookies: Easy Recipe

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These soft, buttery sugar cookies are shaped like adorable black cats with pointed ears and decorated with rich black cocoa frosting. They’re a fun, kid-friendly Halloween treat that’s easy to make and perfect for parties.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons black cocoa powder
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Black gel food coloring (optional)
  • Mini chocolate chips (for eyes)
  • Pink or white frosting (for nose and whiskers)
  • Pretzel sticks (optional, for whiskers)

Instructions

  1. Make the cookie dough: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla extract, and beat until well combined.
  2. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until a soft dough forms. Don’t overmix.
  3. Chill the dough: Divide the dough in half, flatten each half into a disc, and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
  4. Preheat and prepare: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  5. Roll and cut the dough: Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness. Use a round cookie cutter to cut out circles. Gather scraps, re-roll, and cut again. Repeat with the second disc.
  6. Shape the cat ears: Take each round cookie and pinch the top two sides gently to form little pointed ears. Place the shaped cookies on the prepared baking sheets, leaving about 2 inches of space between each one.
  7. Bake: Bake for 8-10 minutes, or until the edges are just barely golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the frosting: In a medium bowl, beat the softened butter until smooth. Add the sifted powdered sugar and black cocoa powder, and mix on low speed until combined. Add the vanilla extract and 2 tablespoons of milk, and beat on medium speed until smooth and spreadable. Add more milk if needed. Stir in black gel food coloring if desired.
  9. Decorate the cookies: Once the cookies are completely cool, spoon the frosting into a piping bag or small zip-top bag with the corner snipped off. Pipe a thin layer of frosting over each cookie. While the frosting is still wet, press two mini chocolate chips into the cookie for the eyes. Use a toothpick or knife to draw a small pink or white nose and a smile. For whiskers, pipe thin lines of white frosting or press two small pieces of pretzel stick on each side of the face.
  10. Let the frosting set: Let the decorated cookies sit at room temperature for about 30 minutes to allow the frosting to firm up.

Notes

Chill the dough for at least 1 hour to prevent spreading. Use black cocoa powder for a deep black color without excessive food coloring. Let cookies cool completely before frosting.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, easy Halloween recipe, kid-friendly cookies

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