Print

Adorable Black Cat Sugar Cookies: Easy Royal Icing Recipe

black cat sugar cookies - featured image
Print Recipe

These adorable black cat sugar cookies feature a buttery, crisp cookie base and smooth royal icing. Perfect for Halloween or any time you want a fun, creative baking project, this recipe includes tips for perfect icing consistency and no-spread dough.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups (360g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • 1 teaspoon vanilla extract (for icing)
  • Black gel food coloring
  • Yellow gel food coloring

Instructions

  1. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 5 minutes). Scrape down the bowl halfway through.
  2. Add the egg and extracts: Beat in the egg, vanilla, and almond extract on low speed until just combined (about 1 minute). The mixture might look slightly curdled; that’s normal.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet mixture in two additions, mixing on low speed until just combined (about 2 minutes). The dough should be soft and slightly crumbly.
  4. Chill the dough: Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 3 days) or freeze for up to 3 months.
  5. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Roll the dough: On a lightly floured surface, roll one disk of dough to ¼-inch thickness. If the dough cracks at the edges, let it sit at room temperature for 5 minutes.
  7. Cut the shapes: Dip your cat cookie cutter in flour before each cut. Press straight down without twisting. Transfer cut cookies to prepared baking sheets, spacing them about 2 inches apart.
  8. Freeze before baking: Place the baking sheet with cut cookies in the freezer for at least 15 minutes (up to 30 minutes). This prevents spreading and gives sharper edges.
  9. Bake the cookies: Bake directly from the freezer for 8-10 minutes, rotating the sheet halfway through. Cookies are done when edges are just barely golden and centers look set.
  10. Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool completely before icing.
  11. Make the royal icing base: In a medium bowl, combine powdered sugar and meringue powder. Add 3 tablespoons warm water and vanilla extract. Beat on low speed until combined, then increase to medium-high and beat for 3-4 minutes until thick, glossy, and forms stiff peaks (outlining consistency).
  12. Adjust for flooding: Add water a teaspoon at a time until the icing flows like warm honey and disappears into the bowl within 20 seconds (20-second test).
  13. Color the icing: Divide icing into two bowls: ⅔ for black and ⅓ for yellow. Add black gel food coloring to the large bowl a tiny bit at a time until deep dark gray. Add yellow gel to the small bowl until bright and even.
  14. Outline the cats: Transfer black outlining icing to a piping bag fitted with a #2 round tip. Pipe a thin line around the edge of each cat cookie, staying just inside the edge.
  15. Flood the centers: Switch to black flooding icing in a squeeze bottle or piping bag with a slightly larger tip. Flood the center of each cookie, using a toothpick to guide icing into tight spots. Pop any air bubbles.
  16. Add the eyes: While black icing is still wet, pipe two small dots of yellow icing for eyes. Use a toothpick to gently shape if needed.
  17. Let dry completely: Place decorated cookies on a cooling rack and let dry uncovered at room temperature for 6-8 hours (overnight is best).

Notes

Freeze cut cookies for at least 15 minutes before baking for sharper edges. Use the 20-second test for royal icing consistency. Humidity can affect icing; adjust with more powdered sugar or water as needed. Cookies taste better the day after decorating. Store decorated cookies in a single layer with parchment between layers for up to 10 days.

Nutrition

Keywords: black cat cookies, sugar cookies, royal icing, Halloween cookies, decorated cookies, cat cookies, easy royal icing

Find it online: https://prismtaste.com/adorable-black-cat-sugar-cookies-easy-royal-icing-recipe/