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Easy Black Cat Sugar Cookies: Best Halloween Treat

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These quick black cat sugar cookies are ready in under 30 minutes with no chilling required. They’re soft, buttery, and decorated with candy eyes for a festive Halloween treat that’s perfect for busy weeknights or last-minute parties.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ cup (25g) black cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • About 24 pairs candy eyes

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the egg and vanilla, and beat until fully combined. The mixture might look slightly curdled; that’s normal.
  4. In a medium bowl, whisk together the flour, black cocoa powder, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed or stirring with a wooden spoon. Stop as soon as the dough comes together. The dough will be soft but not sticky.
  6. Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness. For easier handling, roll between two sheets of parchment paper.
  7. Press a cat-shaped cookie cutter firmly into the dough and lift straight up. Transfer the cut shapes to the prepared baking sheets, spacing them about 2 inches apart. Gather scraps, re-roll, and cut again. You should get about 24 cookies.
  8. Before baking, gently press two candy eyes into each cat cookie, pushing them in just enough so they’re secure.
  9. Bake for 8-10 minutes. The cookies are done when the edges look set and the tops are slightly puffed. At 8 minutes they’ll be softer; at 10 minutes, crisper.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If your cookies spread into blobs, your butter was too soft or dough wasn’t chilled enough. Pop the rolled-out dough in the freezer for 10 minutes before cutting. For sharper shapes, chill the cut cookies for 10 minutes before baking. Use a kitchen scale for accurate flour measurement (250g). Bake one sheet at a time for even results. Let cookies cool completely before stacking to prevent breakage.

Nutrition

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

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