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Crispy Black Cat Sugar Cookies with Royal Icing

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A tested and tried recipe for crispy sugar cookies with a satisfying snap, decorated with black cat shapes using royal icing. Perfect for Halloween or any occasion, these cookies use simple pantry ingredients and offer a balance of crispness and a hint of chew.

Ingredients

Scale
  • 2 ½ cups (315g) All-Purpose Flour
  • 1 cup (226g) Unsalted Butter, softened to room temperature
  • ½ cup (113g) Vegetable Shortening (optional, for extra crispness)
  • 1 cup (200g) Granulated White Sugar
  • ½ cup (100g) Light Brown Sugar
  • 2 large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • 1–2 tbsp Black Gel Food Coloring
  • 3 cups (360g) Powdered Sugar (for icing)
  • 3 tbsp Meringue Powder (for icing)
  • 6 tbsp Warm Water (for icing)
  • White Food Coloring (optional, for opacity/details)

Instructions

  1. In a large bowl, beat the softened butter, shortening, white sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  2. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and scrape down the sides of the bowl.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Do not overmix.
  5. Add black gel food coloring and mix on low until the dough is a uniform dark gray/black.
  6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. On a lightly floured surface, roll the dough to about ¼ inch thickness. Use cat-shaped cutters to cut out shapes and place them on baking sheets, leaving an inch between them.
  9. Bake for 10-12 minutes. The edges should be firm but slightly soft in the center. They will crisp up as they cool.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the royal icing, beat meringue powder and warm water on high speed until stiff peaks form. Add powdered sugar one cup at a time on low speed. Mix in black gel food coloring for black icing.
  12. Pipe black icing for the cat base, ears, and eyes. Use white icing for whiskers and details. Let icing dry for 2-4 hours until hard.

Notes

Chilling the dough is non-negotiable for crisp cookies. Use gel food coloring, not liquid, to prevent spreading. Ensure cookies are 100% cool before icing to prevent melting. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: sugar cookies, black cat cookies, royal icing, Halloween baking, crispy cookies, easy cookie recipe, homemade cookies

Find it online: https://evabakery.com/crispy-black-cat-sugar-cookies-5-step-easy-recipe/