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Easy Black Cat Spider Sugar Cookies – Homemade Royal Icing Best

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These adorable black cat spider sugar cookies with royal icing are a fun and forgiving Halloween treat. Soft, buttery sugar cookies topped with smooth black royal icing and cute spider details are perfect for parties and gift-giving.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 4–5 tablespoons water, room temperature
  • 1–2 teaspoons black gel food coloring
  • White sanding sugar or white sprinkles (for spider eyes, optional)

Instructions

  1. Make the sugar cookie dough: In a stand mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract; beat until combined.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture on low speed, mixing just until dough comes together.
  3. Divide dough in half, flatten into 1-inch thick disks, wrap in plastic wrap, and refrigerate for at least 1 hour (2 hours preferred).
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  5. On a lightly floured surface, roll one disk of dough to ¼-inch thickness. Cut with a cat-shaped cookie cutter. Place cookies 2 inches apart on prepared sheets.
  6. Bake for 8-10 minutes, until edges are just barely golden. Rotate sheet halfway through. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the royal icing: In a stand mixer, combine sifted powdered sugar and meringue powder. Add 4 tablespoons water and beat on low until combined. Increase speed to medium-high and beat for 5-7 minutes until thick and glossy with stiff peaks.
  8. Thin icing for flooding: Add water drop by drop until icing reaches ’10-second consistency’ (surface smooths out in about 10 seconds when drizzled).
  9. Divide icing: Color larger portion black with gel food coloring; leave smaller portion white.
  10. Pipe black outline around each cookie, then flood inside with thinner icing. Use a toothpick to guide icing into corners and pop air bubbles. Let dry at least 2 hours.
  11. Add spider details: Pipe eight curved spider legs (four per side) on each cookie. Pipe two white dots for eyes. Optionally sprinkle white sanding sugar on eyes before icing dries.
  12. Let decorated cookies dry overnight (8-12 hours) for best results.

Notes

For best results, chill dough thoroughly to prevent spreading. Royal icing consistency is key—use the 10-second test. Avoid decorating on humid days. Store decorated cookies in an airtight container at room temperature for up to 2 weeks. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, sugar cookies, royal icing, black cat cookies, spider cookies, easy Halloween treats

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