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Wholesome Black Cat Sugar Cookies with Royal Icing: Easy & Cute

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These wholesome black cat sugar cookies with royal icing are a tribute to a lost café, made with whole wheat pastry flour and coconut sugar for a healthier treat that doesn’t compromise on flavor or cuteness.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup coconut sugar, finely ground
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons black cocoa powder
  • 1 tablespoon Dutch-process cocoa powder
  • 2 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • 1/2 teaspoon vanilla extract
  • Black gel food coloring
  • White gel food coloring

Instructions

  1. Cream the butter and sugar. In a large bowl, beat the softened butter and finely ground coconut sugar together on medium speed for 3 full minutes until light and fluffy. Scrape down the sides halfway through.
  2. Add the wet ingredients. Beat in the egg and vanilla extract until just combined, about 30 seconds.
  3. Mix the dry ingredients. In a separate bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, salt, black cocoa powder, and Dutch-process cocoa powder until no lumps remain.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be slightly soft but not sticky.
  5. Chill the dough. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
  6. Preheat and prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll and cut. On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Use a cat-shaped cookie cutter to cut out shapes. Re-roll scraps once. You’ll get about 18-24 cookies.
  8. Chill again. Place cut cookies on prepared baking sheets and refrigerate for 15 minutes.
  9. Bake. Bake for 8-10 minutes. Edges should be set but centers slightly underdone. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the royal icing. Whisk together powdered sugar and meringue powder. Add 3 tablespoons water and vanilla, then beat on medium speed for 4 minutes until glossy and thick. Add more water a teaspoon at a time until it reaches a 15-second consistency.
  11. Color the icing. Divide icing into two bowls. Add black gel food coloring to one and leave the other white.
  12. Decorate. Fill piping bags or squeeze bottles. Outline each cookie with black icing, then flood the center. Use a toothpick to spread icing. Let black icing set for 30 minutes, then add white dots for eyes and thin white lines for whiskers. Let dry for at least 2 hours before stacking.

Notes

Chill the dough thoroughly to prevent spreading. For the black cocoa powder, look for it in specialty baking stores or online. If the dough feels crumbly, add 1 tablespoon of milk. Royal icing can be frozen for up to 3 months. Cookies taste even better on day two.

Nutrition

Keywords: black cat sugar cookies, royal icing, Halloween cookies, wholesome sugar cookies, whole wheat pastry flour, coconut sugar, black cocoa powder, easy sugar cookies, cute cat cookies

Find it online: https://cooksybite.com/wholesome-black-cat-sugar-cookies-with-royal-icing-easy-and-cute/