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chocolate binx cat shaped cookies

Binx Cookies

Happy National Cat Day! Celebrate with these spooky cat cookies inspired by Binx from Hocus Pocus! Made with black cocoa powder and melted chocolate, these Binx cookies are a purr-fectly delicious treat!
Course Dessert
Keyword Cookies, Halloween
Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 4 hours 30 minutes
Servings 30 cookies

Ingredients

Chocolate Cookies

  • 2 ½ cups all-purpose flour
  • ¼ cup black cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 ounces bittersweet chocolate, chopped
  • 1 cup unsalted butter, softened
  • 1 ⅓ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

Royal Icing

  • 1 cup powdered sugar
  • 2 ¼ teaspoons meringue powder
  • 2 tablespoons warm water
  • green gel food coloring
  • yellow gel food coloring

Equipment

  • various cat shaped cookie cutters
  • piping bag

Instructions

Chocolate Cookies

  1. Combine the flour, black cocoa powder, baking powder, salt, and baking soda in a medium bowl. Set aside.
  2. Place the chocolate in a microwave safe bowl and heat in the microwave at 50% power, stirring every 30 seconds, until melted.
  3. In a separate bowl, beat the butter until creamy, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes.
  4. Add the egg and beat until combined. Add the vanilla extract and melted chocolate and beat on low speed until combined.
  5. Gradually add the flour mixture, beating until incorporated.
  6. Divide the dough in half, shape into a flat disk, and wrap in plastic wrap. Chill in the refrigerator until firm, about 4 hours.
  7. After firm, let the dough rest at room temperature for 30 minutes before rolling out.
  8. Preheat the oven to 350 F. Line baking sheets with parchment paper.
  9. Place 1 dough disk between two sheets of wax or parchment paper and roll out to ¼ to ½ inch thickness.
  10. Cut out cookies using the cat shaped cookie cutters. Transfer to the prepared baking sheets, placing them about 1 inch apart. Place the baking sheet with the cookies in the refrigerator for 10 minutes.
  11. Gather the dough scraps, re-roll, and cut out more cookies. Repeat until desired amount of cookies are cut out.
  12. Bake until cookies are firm on top and slightly darker around the edges, about 9-12 minutes. Cool cookies for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Royal Icing

  1. In a small bowl, whisk together the powdered sugar and meringue powder.
  2. Add the warm water and beat until the icing is glossy and holds stiff peaks.
  3. If the icing feels too thick, add more water a little bit at a time, beating to combine.
  4. Add a couple drops of green and yellow gel food coloring and beat until color is evenly incorporated.
  5. Transfer icing to a piping bag.

Assembly

  1. Pipe two eyes onto the cat cookies. Let rest until the icing is set.

Recipe Notes

adapted from Dorie Greenspan