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Cozy Black Cat Spider Sugar Cookies with Easy Royal Icing

black cat spider sugar cookies - featured image
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These soft, buttery sugar cookies are shaped like black cats and spiders, then decorated with a glossy royal icing. They’re the perfect Halloween treat that feels more like a hug than a fright.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • Black gel food coloring
  • Orange gel food coloring (optional)
  • Black sanding sugar or sprinkles (optional)
  • Candy eyes (optional)
  • Piping bags or zip-top bags

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  3. Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt.
  4. Combine: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Don’t overmix.
  5. Chill the dough: Divide the dough in half, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll out the dough: On a lightly floured surface, roll one disc of dough to about ¼-inch thickness.
  8. Cut out shapes: Use a cat-shaped cookie cutter for cats and a round cutter for spiders. Reroll scraps once.
  9. Bake: Place cookies about 1 inch apart on prepared sheets. Bake for 8-10 minutes, until edges are just barely golden.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make royal icing: Whisk together sifted powdered sugar and meringue powder. Add 3 tablespoons warm water and beat for 4 minutes until thick and glossy. Adjust consistency with additional water if needed.
  12. Color the icing: Divide icing into bowls. Color most black, leave some white, and optionally color some orange.
  13. Check consistency: For flooding, icing should be ’10-second’ consistency—ribbon melts back into bowl within 10 seconds.
  14. Decorate cat cookies: Outline cat with black icing using #2 tip, flood center, add white eyes while wet, then add pupils and nose after 10 minutes.
  15. Decorate spider cookies: Flood round cookies with black icing, immediately pipe eight white legs, add candy eyes or white dots. Let dry completely.

Notes

Chill dough for at least 1 hour to prevent spreading. For royal icing, keep a damp paper towel over the bowl to prevent drying. The 10-second consistency is key—thick like honey. Don’t ice warm cookies. Store in airtight container at room temperature for up to 5 days. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, sugar cookies, black cat cookies, spider cookies, royal icing, fall baking, spooky treats

Find it online: https://bitesienna.com/cozy-black-cat-spider-sugar-cookies-with-easy-royal-icing/