Print

Adorable Black Cat Sugar Cookies – Easy Royal Icing Recipe

black cat sugar cookies - featured image
Print Recipe

These black cat sugar cookies are the perfect replica of bakery beauties, with crisp edges, perfect cat faces, and glossy black icing. The dough holds its shape beautifully during baking, and the royal icing recipe is practically foolproof.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, softened to room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (60 grams) powdered sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 and 3/4 cups (345 grams) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 cups (480 grams) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5 to 6 tablespoons warm water
  • 1 to 2 teaspoons black gel food coloring
  • 1/2 teaspoon vanilla extract (optional)
  • White royal icing (small batch for eyes and details)
  • Pink gel food coloring (tiny dab for noses and inner ears)
  • Piping bags or zip-top bags with corner snipped off
  • Small round piping tips, size 2 or 3

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined, about 30 seconds.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough will look shaggy and crumbly at first, but keep mixing gently until it starts clumping together. Stop mixing at that point.
  5. Chill the dough: Divide the dough in half, flatten each half into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (up to 3 days).
  6. Preheat and prepare: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll the dough: On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Use thickness guides if available.
  8. Cut the shapes: Dip your cat cutter in flour before each cut to prevent sticking. Press straight down without twisting. Place cookies 2 inches apart on the prepared baking sheets. Gather scraps, re-roll, and cut again.
  9. Bake: Bake for 8 to 10 minutes, rotating the pan halfway through. The cookies should look set around the edges but still pale on top. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the royal icing: In a clean bowl, combine the sifted powdered sugar and meringue powder. Add 5 tablespoons of warm water and beat on low speed until combined, then increase to medium-high and beat for 5 minutes. The icing should be thick and glossy, with stiff peaks. Add the black gel coloring and beat until uniform. Adjust consistency as needed.
  11. Prepare for decorating: Transfer the black icing to a piping bag fitted with a small round tip. For the white and pink details, tint small portions of royal icing with the appropriate colors and place in separate piping bags.
  12. Outline and flood: Pipe an outline around the edge of each cookie with the black icing. Then thin the remaining black icing with a few drops of water until it reaches a honey-like consistency. Fill a squeeze bottle or a new piping bag with the thinned icing and flood the inside of each cookie. Use a toothpick to spread the icing into corners and pop any air bubbles. Let the flooded cookies dry for at least 4 hours or overnight.
  13. Add the details: Once the black icing is completely dry, pipe white dots for eyes, pink dots for noses, and tiny pink triangles for inner ears. Add whiskers using white icing in thin, curved lines. Let the details dry for another 2 hours before stacking or packaging.

Notes

The biggest mistake is not chilling the dough long enough. For royal icing consistency, use the 10-second rule: drag a knife through the icing; if the line disappears in 10 seconds, it’s perfect for flooding. Add black gel coloring gradually to avoid grey icing. Do not stack decorated cookies until icing is completely dry. For perfect piping, hold the piping bag at a 45-degree angle and let the icing flow naturally.

Nutrition

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

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