Black Cat Cookies

5 from 1 vote

These Black Cat Cookies are rich chocolate sugar cookies decorated for Halloween—fun to make, delicious to eat, and perfect for spooky celebrations.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 201kcal

Author: Lisa Killian

Ingredients

2 cups all-purpose flour
¾ cup dark cocoa powder
½ teaspoon baking soda
¼ tsp baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
14 tablespoon unsalted butter melted
1 cup brown sugar firmly packed, light or dark
¾ cup sugar plus more for rolling
1 teaspoon espresso powder
1.5 tablespoon warm water
1 teaspoon vanilla extract
1 egg
1 egg yolk

Additional Items

Candy corn
Red round sprinkles*

Instructions

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.
2 cups all-purpose flour, ¾ cup dark cocoa powder, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon ground cinnamon
In a different large bowl, beat together the melted butter, brown sugar, and sugar. Mix in vanilla, egg, and egg yolk. Stir together the espresso powder and warm water, then mix into the batter as well.
14 tablespoon unsalted butter, 1 cup brown sugar, ¾ cup sugar, 1 teaspoon espresso powder, 1.5 tablespoon warm water, 1 teaspoon vanilla extract, 1 egg, 1 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.
Red round sprinkles*
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.
Candy corn
Transfer to a cooling rack to cool completely.

Video

Notes

Tips and Tricks

*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.
Espresso Powder: If you don't have espresso powder, you can substitute the powder and warm water for 1 ½ tablespoon coffee or just omit altogether.

Nutrition