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Easy Black Cat Sugar Cookies: Best Halloween Treat

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These buttery, deeply chocolatey sugar cookies are perfectly crisp and shaped like adorable black cats. A clever cutting method saves time and delivers sharp edges, making them the ideal Halloween treat.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (50g) black cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Royal icing or melted white chocolate (for decoration)
  • Black or orange sanding sugar (optional)

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 2-3 minutes, until light, fluffy, and pale in color. Scrape down the sides of the bowl once or twice.
  2. Add the wet ingredients. Beat in the room-temperature egg and vanilla extract until fully incorporated. The mixture might look a little curdled—that’s normal.
  3. Whisk the dry ingredients. In a separate small bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt.
  4. Combine wet and dry. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a soft, cohesive dough forms. Do not overmix.
  5. Roll and cut. Lightly flour your work surface and rolling pin. Roll the dough out to a 1/4-inch (6mm) thickness. Dip your cat cookie cutter in flour and cut out shapes. Press straight down and lift straight up—no twisting.
  6. Chill the cut shapes. Using a thin, flexible spatula, transfer the cut-out shapes onto a parchment-lined baking sheet. Place the baking sheet in the freezer for 10-15 minutes. Gather dough scraps, re-roll, and cut more cats.
  7. Bake. Preheat oven to 350°F (175°C). Bake the chilled cookies for 9-11 minutes, until edges are set and tops look dry. They will not brown.
  8. Cool completely. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before decorating.

Notes

The key to sharp edges is cutting the shapes before chilling, then freezing for 10-15 minutes before baking. Do not overbake; the cookies are done when edges are set. Use a light-colored baking sheet to prevent burning. For consistent thickness, use rolling rings. Store undecorated cookies in an airtight container at room temperature for up to one week. Freeze baked, undecorated cookies for up to three months.

Nutrition

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

Find it online: https://recipebelle.com/easy-black-cat-sugar-cookies-best-halloween-treat/