Description
Delightfully spooky Black Cat Cookies are rich, chocolate-flavored sugar cookies perfect for Halloween celebrations. With a tender, fudgy texture and decorated with candy corn and red sprinkles to create charming black cat faces, these cookies are as fun to make as they are delicious to eat.
Ingredients
Scale
Dry 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
Wet Ingredients
- 14 tbsp unsalted butter (melted)
- 1 cup brown sugar (firmly packed, light or dark)
- ¾ cup sugar (plus more for rolling)
- 1 tsp espresso powder
- 1.5 tbsp warm water
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
Decorations
- Candy corn
- Red round sprinkles
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or nonstick mats to ensure cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, baking powder, salt, and ground cinnamon until fully combined for a uniform chocolate base.
- Combine Wet Ingredients: In a large bowl, beat the melted unsalted butter with the brown sugar and granulated sugar until smooth. Incorporate the vanilla extract, egg, and egg yolk thoroughly. Dissolve the espresso powder in warm water and mix it into the batter to enhance the chocolate flavor.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture into the wet ingredients, stirring carefully until the dough is fully combined and smooth without overmixing.
- Shape Cookies: Use a rounded tablespoon to scoop dough and roll it into balls with your hands. Roll each dough ball in extra sugar to coat completely, then place them spaced 2-3 inches apart on the prepared baking sheets. Press each ball down gently with the bottom of a glass to flatten slightly.
- Create Cat Ears and Facial Features: Form small triangles from extra dough to make cat ears and press them onto each cookie. Add a small red sprinkle for the nose. Using the side of a fork, gently create whisker indents on the cookie surface.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, until the cookies are set and exhibit attractive cracks around the edges and tops.
- Add Eyes and Cool: Immediately after removing from the oven, press two candy corns onto each cookie to form eyes. Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- These Black Cat Cookies boast a rich chocolate taste with a soft yet chewy texture, perfect for festive Halloween treats.
- Espresso powder enhances the depth of chocolate flavor without making the cookies taste like coffee.
- Roll the dough balls well in sugar to create a subtle crunchy exterior contrast to the soft interior.
- Adjust baking time slightly for softer or firmer cookies according to preference.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 201
- Sugar: 18 g
- Sodium: 94 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 39 mg
