An easy and delicious black cat cookie recipe perfect for Halloween! You guys know I loved the chocolate sugar cookies from the Sugar High cookbook right? Well I decided to turn them in a fun Halloween inspired Black Cat Cookie!
These black cat sugar cookies are really easy to make and super fun for any Halloween party!
I actually wanted to come up with a fun recipe that in based off of the Disney movie Hocus Pocus. A few other bloggers and myself thought it would be fun to all do a Hocus Pocus recipe and then share them all in October for the Hocus Pocus Anniversary! So stay tuned for that!
These cat cookies are inspired by Binx the favorite cat of Hocus Pocus!
How to make these black cat sugar cookies:
- Follow the recipe for the chocolate sugar cookies up until the flattening of the cookie on the cookie try.
- Then shape little ears and press them on the cookies.
- Add a little sprinkle nose and makes some whisker indentations with a fork.
- Bake for 8-10 minutes at 350°F
- Once out of the oven and still hot add the candy corn eyes.
- Let cool completely and enjoy!
These Black Cat Cookies are easy to make and perfect for Halloween!
Black cat cookies
- 2 cups all-purpose flour
- ¾ cup dark cocoa powder
- ½ tsp baking soda
- 1/4 tsp baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon
- 14 tbs unsalted butter melted
- 1 cup firmly packed brown sugar
- ¾ cup sugar plus more for rolling
- 1 ½ tbs strongly brewed coffee* cooled
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
- Candy corn
- Red round sprinkles*
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or nonstick mats.
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a different large bowl, beat together the melted butter, brown sugar, and sugar. Mix in the coffee, vanilla, egg, and egg yolk. Slowly add the flour mixture, and stir until completely combined.
Scoop rounded tablespoonfuls of the dough into your hands, and roll into balls. Then roll each ball in sugar to coat it completely. Place on your baking sheet, and press down each dough ball slightly with the bottom of a glass. Space each cookie about 2-3 inches apart.
Make small triangles out of the dough for the ears and press those onto the cookies. Place a small red sprinkle for the nose and using the side of a fork make indents for the whiskers.
Bake until the cookies are set and have cracks on the edges and top, 8-10 minutes.
Once they are out of the oven gently press in the candy corn eyes and repress the whiskers if needed.
Transfer to a cooling rack to cool completely.
*I chose a sprinkle for the nose because it won’t melt in the oven. If you use a red candy piece don’t add it until the cookies are done baking and you have taken the cookies out of the oven.
*I didn’t have coffee so I used a 1 tsp instant espresso powder mixed with 1 ½ tbs warm water.
Recipe is adapted from Chocolate Sugar Cookies from the Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen, ©2018 by Nicole Hampton, Graphic Arts Books®, reprinted by permission.