Bring spooky sweetness to your Halloween spread with Black Cat Cookies—rich chocolate sugar cookies shaped and decorated as adorable black cats. They’re perfect for parties, classroom treats, or a fun family baking session.
These cookies use a chocolate sugar cookie base that I often make from a favorite cookbook. The dough works beautifully for shaped cookies and holds decorations well—I’ve used it for Spider Cookies too, and it makes perfect Black Cats for Halloween.
Why This Recipe Works
Chocolatey: Deep cocoa gives these cookies a rich, almost-black color and intense chocolate flavor.
Fun: Decorating is simple and enjoyable for bakers of all ages.
Make-Ahead: The cookies keep well for several days, so you can prepare ahead of time.
Playful inspiration: These cat cookies are a fun nod to classic spooky movies and seasonal Halloween themes.
What You Need for This Recipe
Dark cocoa powder: Gives the cookies their near-black color; regular cocoa will make brown cats instead.
Cinnamon: Optional—adds a warm hint of spice.
Brown sugar: Use light or dark, packed.
Espresso powder: Intensifies chocolate flavor; can be substituted or omitted (see notes).
Sprinkles and candy corn: Simple details—candy corn for eyes and a small red sprinkle for the nose.
Substitutions
Cocoa: Use regular cocoa powder if you want brown cookies instead of nearly black ones.
Cinnamon: Leave it out if you prefer no spice.
Espresso: Replace the espresso and warm water with 1 tsp strongly brewed coffee, or omit entirely.
Decorations: If you’d rather not use candy pieces, pipe tinted buttercream or use other non-melting candies after baking.
How to Make Black Cat Cookies
- Step 1: Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Step 2: In another bowl, beat melted butter with brown sugar and granulated sugar. Mix in vanilla, egg, and egg yolk. Stir espresso powder into warm water, then add to the wet ingredients.
- Step 3: Gradually add the dry mixture to the wet ingredients and stir until a uniform dough forms.
- Step 4: Scoop rounded tablespoonfuls of dough, roll them in sugar, and place them on parchment-lined baking sheets. Flatten each cookie slightly with the bottom of a bowl or cup.
- Step 5: Shape small triangular ears from extra dough and press them onto the tops of each cookie.
- Step 6: Add a tiny red sprinkle for the nose and press the tines of a fork gently into the dough to create whisker lines.
- Step 7: Bake in a 350°F oven for 8–10 minutes, until cookies are set and cracked slightly at the edges.
- Step 8: As soon as the cookies come out of the oven and are still warm, gently press two candy corn pieces into each cookie to form the eyes.
Frequently Asked Questions
No. Candy corn will melt in the oven and lose shape. Press it in immediately after baking while the cookies are still warm so it adheres without melting away.
Yes—use any small candies that won’t melt. Test unfamiliar candies first, and always add them after baking for the best result.
Store cookies in an airtight container at room temperature. They do not require refrigeration.
For best texture and flavor, enjoy within a week of baking.
More Related Halloween Recipes
Try other easy Halloween treats like popcorn balls, donuts, cupcakes, graveyard cakes, spooky cocktails, and themed cookies for a full seasonal menu.
-
Easy Spiderweb Brownies
-
Witches Brew Cocktail
-
Easy Halloween Rice Krispie Treats
-
Witches Fingers
If you enjoy this recipe, please leave a review and comment. For more seasonal ideas and updates, sign up for the recipe newsletter and follow your favorite food blogs and social channels.
Black Cat Cookies
10 minutes
10 minutes
20 minutes
20 cookies
Ingredients
- 2 cups all-purpose flour
- ¾ cup dark cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon (optional)
- 14 tbsp unsalted butter, melted
- 1 cup brown sugar, packed
- ¾ cup granulated sugar (plus more for rolling)
- 1 tsp espresso powder
- 1.5 tbsp warm water
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
Additional items
- Candy corn for eyes
- Small red round sprinkles for the nose (or other small non-melting decoration)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, beat melted butter with brown sugar and granulated sugar. Mix in vanilla, egg, and egg yolk. Stir espresso powder into warm water, then add to the wet ingredients.
- Gradually add the dry ingredients and stir until combined into a dough.
- Scoop rounded tablespoonfuls of dough, roll each into a ball, then roll in granulated sugar to coat.
- Place dough balls on the prepared baking sheets about 2–3 inches apart and flatten slightly with the bottom of a glass.
- Shape small triangles from extra dough for ears and press them onto each cookie. Place a small red sprinkle for the nose and use the side of a fork to mark whisker lines.
- Bake 8–10 minutes, until cookies are set and edges show small cracks.
- Remove from oven and immediately press two candy corn pieces into each warm cookie for eyes. Transfer to a cooling rack to cool completely.
Notes
Tips and tricks
- I chose a sprinkle for the nose because it won’t melt in the oven. If you use a small candy piece, add it after baking.
- Espresso powder: Substitute the espresso powder and warm water with 1½ tbsp brewed coffee or omit it entirely.
Nutrition
Carbs: 30 g |
Protein: 2 g |
Fat: 9 g