Flat Cat Cookies
Bring your love of baking and creativity together with these delightful Flat Cat Cookies, a whimsical treat that’s as fun to make as it is to eat! Perfectly crisp and buttery, these sugar cookies are shaped like adorable feline faces, making them a hit for themed parties, Halloween festivities, or simply delighting cat lovers of all ages. The dough is easy to work with—enhanced by a touch of vanilla for that classic homemade sweetness—and can be rolled, cut, and re-rolled without losing its tender texture. Decorate with black and pink royal icing to add charming whiskers, noses, and ears, or keep them simple for a clean, minimalist finish. With just 40 minutes of prep time and easy-to-follow steps, these cat-shaped cookies are the ultimate baking project for kids and seasoned bakers alike. Bake up a batch of Flat Cat Cookies today and watch them disappear faster than you can say “meow”!
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Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 380 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 120 grams black royal icing (optional, for decorating)
- 60 grams pink royal icing (optional, for decorating)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and the egg into the butter and sugar mixture, beating until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
Step 6
Divide the dough into two portions and flatten each into a disc. Wrap them in plastic wrap and refrigerate for at least 30 minutes.
Step 7
Once chilled, roll out one disc of dough on a lightly floured surface to about 1/4-inch thickness. Keep the other disc chilled while working.
Step 8
Using a cat-shaped cookie cutter (or any desired shape), cut out cookies and place them on the prepared baking sheets, leaving about 1 inch of space between them.
Step 9
Repeat with the second portion of dough, collecting and re-rolling scraps as needed.
Step 10
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Step 11
Once completely cooled, decorate the cookies with black and pink royal icing to create whiskers, ears, and noses, if desired.
Step 12
Let the royal icing set and harden completely before serving or storing in an airtight container for up to one week.
Nutrition Facts
| Serving size | 1058 grams (1058.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4639 |
| Total Fat 205.20g | 263% |
| Saturated Fat 115.60g | 578% |
| Polyunsaturated Fat 2.00g | |
| Cholesterol 720mg | 240% |
| Sodium 1807mg | 79% |
| Total Carbohydrate 673.70g | 245% |
| Dietary Fiber 10.30g | 37% |
| Total Sugars 370.00g | |
| Protein 47.50g | 95% |
| Vitamin D 54IU | 269% |
| Calcium 127mg | 10% |
| Iron 19mg | 103% |
| Potassium 544mg | 12% |
Source of Calories