Print

Easy Black Cat Sugar Cookies: Best Royal Icing Recipe

black cat sugar cookies - featured image
Print Recipe

These buttery sugar cookies hold their shape perfectly and are topped with a glossy royal icing. They’re simple enough for beginners, forgiving for busy weeknights, and impressive enough to make you look like a pro.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream cheese, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6–8 tablespoons warm water
  • 1 teaspoon vanilla extract (or clear vanilla)
  • Gel food coloring in black

Instructions

  1. Make the cookie dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy (2-3 minutes). Scrape down sides. Add egg, vanilla extract, and cream cheese; beat on low until combined. Gradually add dry ingredients, mixing on low until a soft dough forms.
  2. Chill the dough: Divide dough in half, flatten each into a 1-inch thick disc, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 3 days).
  3. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  4. Roll and cut: Lightly flour work surface and rolling pin. Roll one disc to ¼-inch thickness. Cut out cookies with a cat-shaped cutter (press straight down, do not twist). Re-roll scraps, chill 10 minutes, and cut more.
  5. Bake: Place cookies 2 inches apart on prepared sheets. Bake 8-10 minutes until edges are lightly golden but centers are pale. Cool on sheet 5 minutes, then transfer to a cooling rack to cool completely.
  6. Make the royal icing: In a medium bowl, combine sifted powdered sugar and meringue powder. Add 6 tablespoons warm water and vanilla extract. Beat on low for 4 minutes until thick and glossy. Adjust consistency as needed.
  7. Color the icing: Divide icing into two bowls. Leave one white. Add black gel food coloring to the other, starting with a tiny amount and adding more until desired shade.
  8. Pipe the cats: Fill a piping bag with black icing (fitted with #2 tip). Outline each cookie, then flood the inside with slightly thinner icing. Use a toothpick to spread and pop bubbles. Let set 30 minutes.
  9. Add the eyes: Pipe two small white dots for eyes. Let set 10 minutes. Pipe a tiny black pupil in the center of each white dot (optional).
  10. Let icing set: Allow cookies to sit at room temperature at least 2 hours (or overnight) until icing is completely hard.

Notes

Chill cutouts for 10-15 minutes before baking to prevent spreading. Spoon and level flour to avoid dry dough. Royal icing consistency test: lift spoon and count to ten; the ribbon should disappear into the surface within ten seconds. Work in batches when icing. Cover icing bowl with a damp paper towel to prevent crusting. Cookies can be stored in an airtight container at room temperature for up to 1 week. Freeze un-iced cookies for up to 3 months.

Nutrition

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

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