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Quick Spooky Black Cat Sugar Cookies: Easy Halloween Treat

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These quick spooky black cat sugar cookies are a lifesaver for busy weeknights. No chilling, no rolling, no stress—you can have a batch cooling in under 30 minutes, and they look like you spent hours on them.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Black gel food coloring (about 1-2 teaspoons)
  • 1 cup powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • Yellow or green candy eyes (optional)
  • Black sparkle sugar (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. 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 once.
  3. Beat in the egg and vanilla extract until well combined. The mixture may look slightly curdled.
  4. Add about 1 teaspoon of black gel food coloring and mix until the dough is an even grayish color. Add more if desired (up to 2 teaspoons total).
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together. It should be soft but not sticky.
  7. Scoop about 2 tablespoons of dough and roll into a ball. Place on the prepared baking sheet. Gently flatten into a slightly oval shape, then pinch two small triangles on top for ears. Leave about 2 inches between cookies.
  8. Bake for 8-10 minutes, until the edges are just barely golden. The centers will look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make the royal icing: whisk together powdered sugar and meringue powder in a small bowl. Add water one tablespoon at a time, stirring until smooth and thick (like honey).
  10. Spoon icing into a piping bag or zip-top bag with a tiny corner snipped off. Pipe two small triangles for eyes and an upside-down triangle for the nose. Pipe three whiskers on each side. If using candy eyes, press them into the wet icing.
  11. Optional: Sprinkle black sparkle sugar over the wet icing.
  12. Let the icing set for about 30 minutes before serving.

Notes

Use gel food coloring for best results; liquid coloring will affect texture. Don’t overmix the dough. Cookies are done when edges are set and centers look slightly underdone. Let cool completely before decorating. Store in an airtight container at room temperature for up to 5 days. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, easy Halloween treats, spooky cookies, quick cookies, no-chill cookies

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