Black Cat Gingerbread Cookies with Candy Eyes
Equipment
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Cookie Cutters
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons molasses
- 1 egg yolk
- 1 teaspoon vanilla extract
- Black food coloring
- 1/4 cup powdered sugar
- 1 teaspoon milk
- 8 candy eyes
Instructions
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk the flour, ginger, cinnamon, and baking soda in a bowl.
- In a second bowl, beat the butter and brown sugar until smooth. Add the molasses, egg yolk, and vanilla and mix well.
- Stir in black food coloring until the mixture turns deep black. Add the dry ingredients and stir until a dough forms.
- Roll the dough between two sheets of parchment to 1/4-inch thickness. Cut out cat shapes and place them on the baking sheet.
- Bake for 8 to 10 minutes until the edges look set. Cool completely on the sheet.
- Mix the powdered sugar and milk to form a thick icing. Use a small amount to attach two candy eyes to each cookie.
Notes
Press the candy eyes onto the cookies while the icing is still wet so they stay in place. If the dough feels sticky after adding food coloring, chill it for 15 minutes before rolling. Store the finished cookies in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutters
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutters