Best Black Cat Cookies Recipes

BLACK CAT COOKIES

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets., Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and Red Hots for noses. Remove to wire racks to cool.

COPY CAT JUNIOR'S BLACK AND WHITE COOKIES

Steps:

• For the Cookies : Preheat the oven to 375 degrees F.
• Grease 2 baking sheets and line with parchment paper.
• Sift both the flours, the baking powder, and salt together into a medium bowl. Then, sift the mixture again into another medium bowl.
• In a large bowl with an electric mixer on medium, cream the butter and granulated sugar together until light yellow and creamy. Add the eggs, one at a time, beating well after each one. Beat in the extracts.
• Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until all the flour and cream is mixed in well.
• Using a 1⁄4-cup ice cream scoop or 1/4 measuring cup scoop about 1⁄4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart to bake.
• Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!) Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely.
• For the Frosting: Sift confectioners' sugar into a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1⁄2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable.
• Transfer 11⁄4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water.
• Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water.
• Using a small metal spatula,, spread white frosting over the entire flat bottom side of each cookie. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.

HALLOWEEN BLACK CAT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat peanut butter, eggs and water until blended. Gradually beat in cake mix., Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears., Bake 10-12 minutes or until set and bottoms are lightly browned. Remove from oven; immediately press on M&M's for eyes and noses. Insert licorice for whiskers. Remove to wire racks to cool.

BLACK CAT COOKIES

Steps:

• Blend butter, sugar, brown sugar, eggs, cocoa, and vanilla in mixing bowl.
• Mix until smooth.
• Add in baking powder, baking soda and flour. Blend until combined.
• Roll into balls and place on cookie sheet. Flatten each cookie ball with a glass.
• With your fingers pinch the top of each cookie to form into ears.
• Add whiskers by press the a fork into each side of the cookie "face."
• Bake at 350°F for 10 minutes.
• Take out of oven and press in 2 candy corn eyes and a red hot cinnamon candy for a nose.

BLACK CAT COOKIES

Steps:

• 1. Combine sugar and butter in a large bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add vanilla; beat well.
• 2. Combine all remaining ingredients except garnishes, in a medium bowl. Reduce speed to low , add flour mixture to butter mixture. Beat until well mixed. Divide dough in half. Shape each in a ball; flatten to 1/2 inch. Wrap in plastic wrap. Chill at least 1 hour.
• 3. Heat oven to 350^. Roll out dough on lightly floured surface, one of the balls at a time( keep the other in the fridge)flatten to 1/4-inch thickness. Cut with a 3-inch round cookie cutter. Place on ungreased cookie sheet.
• 4. Using fingers, pinch up ears at top of each circle. Place 2 pieces candy corn onto cookies for eyes and 1 red cinnamon candy for nose. Press tines of fork on each side of cookie below eyes to form whiskers.
• 5. Bake for 7-9 minutes or until cookies are set. Do not over bake. Let cool 1 minute on cookie sheet; remove to wire cooling rack. --- Note: Use different color varieties of candy corn to make different colored eyes. You can use parchment paper on cookie sheets if desired for easy clean-up.

HALLOWEEN BLACK CAT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat peanut butter, eggs and water until blended. Gradually beat in cake mix.
• Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears.
• Bake 10-12 minutes or until set and bottoms are lightly browned. Remove from oven; immediately press on M&M's for eyes and noses. Insert licorice for whiskers. Remove to wire racks to cool.