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Cat Sugar Cookies

Cat Sugar Cookies Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 cups powdered sugar
  • 3 tbsp meringue powder
  • 5 to 6 tbsp warm water
  • Gel food coloring

Method
 

  1. Beat the butter and sugar with an electric mixer until pale and fluffy, about 2 minutes. Beat in the egg and vanilla.
  2. Whisk together the flour, baking powder, and salt. Add to the butter mixture and mix on low until a shaggy dough forms. Shape into a disk, wrap, and refrigerate at least 1 hour.
  3. Roll the chilled dough to 1/4 inch thick on a floured surface. Cut with a cat cookie cutter, place on parchment-lined sheets, and chill 10 minutes.
  4. Preheat oven to 350°F. Bake one sheet at a time for 9 to 11 minutes, until edges turn pale golden. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
  5. Whisk powdered sugar, meringue powder, and 5 tbsp water until thick and shiny. Tint small portions black and pink. Pipe and flood white icing on each cookie, let set 15 minutes, then pipe eyes, nose, and whiskers. Let dry 1 to 2 hours.

Notes

The hands-on prep time does not include the 1 hour dough chill or the final icing dry time. Plan to start the dough early, then decorate later in the day so the icing can set completely before stacking. If the icing thickens while you work, stir in a half teaspoon of water to loosen it back to piping consistency.