Description

These aren’t just cookies—they’re spooky little showstoppers that bring elegance and fun to your Halloween table. Crisp, buttery sugar cookies get a haunting makeover with sleek black royal icing, turning every bite into a mix of cozy vanilla comfort and wickedly chic flair. Whether you’re baking for a party, trick-or-treat platter, or just a night in with cider and candles, these kitties guarantee smiles (and maybe a playful shiver).

Ingredients

Scale

Sugar Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 egg (room temp)
1½ tsp vanilla extract
½ tsp almond extract (optional)
2¾ cups all-purpose flour
½ tsp baking powder
½ tsp salt

Black Royal Icing

2 cups powdered sugar (sifted)
1½ tbsp meringue powder
3–4 tbsp water (add gradually)
Black gel food coloring (not liquid!)

Optional Decorations

Edible shimmer or luster dust
Candy eyes or gold-painted accents

Instructions

Make Dough: Cream butter + sugar until fluffy (3 mins). Beat in egg + extracts. In a separate bowl, whisk flour, baking powder, and salt. Add gradually until just combined.
Chill & Cut: Wrap dough in plastic, chill 30 mins. Roll to ¼-inch thick, cut cat shapes (cookie cutter or freehand). Freeze cutouts 10 mins before baking.
Bake: Place on parchment-lined trays, bake at 350°F (175°C) for 8–10 mins until edges turn pale gold. Cool fully.
Icing: Whisk powdered sugar + meringue powder, then slowly add water until icing is smooth, 15-second consistency. Tint with black gel; let rest to deepen color.
Decorate: Outline cookies with thick icing, then flood with thinner icing. Pop air bubbles with a toothpick. Add shimmer or candy eyes while wet.
Dry: Let cookies dry uncovered 12–24 hrs before stacking.

Notes

For the deepest black icing, start with dark cocoa powder in your icing base before adding gel color—less dye, richer taste, and no bitter aftertaste.

Prep Time: 30 mins (plus chilling/drying)
Cook Time: 8–10 mins per batch

Nutrition

Calories: 150 cal Per cookie
Fat: 6g
Carbohydrates: 22g