Print Options

Back to Black Cat Cookies >

Include these items:

Select reviews >

Taste of Home Logo

Black Cat Cookies

 Black Cat Cookies
Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and Red-Hots. —Kathy Stock, Levasy, Missouri
12 ServingsPrep: 25 min. Bake: 10 min.


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 24 wooden craft or Popsicle sticks
  • 48 candy corn candies
  • 24 red-hot candies


  • 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. Yield: 2 dozen.

2 of 2

Black Cat Cookies (continued)

Nutritional Facts: 1 serving (2 each) equals 430 calories, 17 g fat (10 g saturated fat), 76 mg cholesterol, 334 mg sodium, 66 g carbohydrate, 2 g fiber, 6 g protein.