I know you are going to love these Midnight Magic Cookies! They are perfect for lots of events, and they are tasty and easy to put together. I made the cookies one day, and made the frosting and decorated them the next day. So no stress, only fun!
These black cookies are definitely different, but sometimes black cookies are needed! They are perfect for a formal party, or a wedding, maybe as a fun food at an “Over The Hill” party!
Of course, these cookies look great with orange frosting, but any color frosting will work. You know black goes with everything! But, don’t forget the sprinkles!
Midnight Black Cookies
(printable recipe at end of post) (makes 2 dozen cookies)
1 cup Butter
1 cup Powdered Sugar
1 cup Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
1 tablespoon Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
pinch of Salt
Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner’s Sugar
Super Black Gel Color
Black Sprinkles
Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don’t worry about how much. You can always add more later.
Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color.
I added more color because there just wasn’t enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn’t fill up during baking. Let cookies cool while you make the frosting.
To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner’s sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing!
Add the frosting to your cookie dimples. Add sprinkles and let dry.
Author: The Freshman Cook
Cookies
- 1 cup Butter
- 1 cup Powdered Sugar
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vegetable Oil
- 2 teaspoons Vanilla
- 1 tablespoon Lemon Juice
- 5 1/4 cup Flour
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- pinch of Salt
Frosting
- 3/4 cup Warm Water
- 5 tablespoons Meringue Powder
- 1 teaspoon Cream of Tartar
- 2.25 pounds Confectioner’s Sugar
- Super Black Gel Color
- Black Sprinkles
- Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
- Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don’t worry about how much. You can always add more later.
- Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color.
- I added more color because there just wasn’t enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
- Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
- I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
- Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn’t fill up during baking. Let cookies cool while you make the frosting. To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner’s sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing!
- Add the frosting to your cookie dimples. Add sprinkles and let dry.
- Enjoy your Midnight Black Cookies!