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Adorable Black Cat Halloween Sugar Cookies – Easy Spooky Treats

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These Adorable Black Cat Halloween Sugar Cookies are simple, a little bit messy, and absolutely perfect for making with kids. They feature a classic buttery sugar cookie base with a rich black cocoa frosting and cute chocolate chip eyes.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 3 cups powdered sugar, sifted
  • ½ cup unsweetened black cocoa powder (or regular dark cocoa)
  • 6 tablespoons unsalted butter, softened
  • 3–4 tablespoons milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Mini chocolate chips (for eyes)
  • Orange or yellow candy melts (optional, for eyes)
  • Black licorice strings or black frosting pen (optional, for whiskers)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  3. Add egg, vanilla extract, and almond extract; beat until combined. The mixture may look curdled.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Dough should be soft but not sticky.
  5. Divide dough in half, flatten into 1-inch thick disks, wrap in plastic wrap, and refrigerate for at least 2 hours (up to 3 days).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Lightly flour work surface and rolling pin. Roll one disk of dough to ¼-inch thickness.
  8. Cut out cat shapes using a cat-shaped cookie cutter. Transfer to prepared baking sheets, spacing 2 inches apart.
  9. Gather scraps, re-roll, and cut more cookies.
  10. Bake for 8-10 minutes, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  11. For frosting: Beat softened butter until smooth. Add sifted powdered sugar and cocoa powder alternately with milk. Add vanilla and salt; beat until smooth and spreadable.
  12. Spread a thin layer of black frosting over each cooled cookie.
  13. While frosting is wet, press two mini chocolate chips into each cookie for eyes (pointy side up). Add a tiny frosting dot or orange candy melt for the nose.
  14. Optional: Add whiskers using black frosting pen or short pieces of black licorice string after frosting sets for 10 minutes.

Notes

Chilling the dough is essential to prevent spreading. Black cocoa powder gives the deepest color; regular dark cocoa works but yields a dark brown. For best texture, don’t overwork the dough. Cookies can be stored in an airtight container at room temperature for up to 5 days. Baked undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, black cat cookies, sugar cookies, easy Halloween treats, kid-friendly baking, spooky cookies

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