Harry Potter for Christmas
For Christmas, I received this super awesome Harry Potter-themed cookie baking kit from Williams and Sonoma! IT IS SO COOL! It provides the recipe, a bunch of neat cookie cutters and piping bags to make incredible Harry Potter sugar cookies! So in December and into the beginning of January, we just had to do a Harry Potter movie marathon. That’s right, all eight movies! I mean, it would just feel wrong to get this incredible baking kit and not re-watch all the movies, right?? Also, I had re-read the whole series of books at the beginning of 2020, so it felt right to welcome 2021 with all the movies. And I can’t wait for the new Fantastic Beasts and Where to Find Them to come out, but it’s not until 2022! Whyyy?!
As a side note, is it totally wrong that Hedwig was my favorite cookie to eat? They all taste the same, but just the shape of that owl was so perfect for each bite… (Asking for a friend.)
Decorating Cookies with Royal Icing
I created a kitchen bucket list for this year, comprised of things I aspire to bake and cook. Decorating sugar cookies with royal icing is high on that list! I can check that off, because this was so much fun! And I have mad respect for anyone who decorates cookies by piping with royal icing, because it literally took an entire Harry Potter movie to decorate these cuties. Decorating cookies with royal icing can be a bit tricky, so I recommend watching this helpful video by Cupcake Jemma if you’ve never tried it before.
If you end up with extra royal icing when you decorate your treats, you can make your own sprinkles! Just pipe it out on parchment paper in long strips, then after it dried and hardens, slice the strips into your desired sprinkle sizes. Let nothing go to waste!
Harry Potter Nerd
I’ll just come out and admit it – I’m a Potterhead. I LOVE Harry Potter SO MUCH! Too much? There’s no such thing. 🧙♂️ Hence why I spend my free time decorating Harry Potter sugar cookies or baking Harry Potter-themed pumpkin pasties.
In case you’re wondering, the wand in the photos is the very same wand that I purchased at Orlando’s Wizarding World of Harry Potter nearly ten years ago. It’s Sirius Black’s wand, and I really like it because the shape is simple and it has interesting designs and what look like runes inscribed on it. And yes, I am a Ravenclaw, if you happened to notice the scarf I got at the theme park as well. I gotta rep my colors, you know? Oh, why I’m so glad you asked, yes that is my time turner in the photos! Like I said, I’m kind of crazy about Harry Potter, and I’m not afraid to show it! Hence the Harry Potter-themed tattoo on my arm… 🙈😅
Harry Potter Sugar Cookies!
- 2½ cups all-purpose flour
- ½ tsp salt
- 12 Tbsp unsalted butter (1½ sticks), at room temperature
- 1 cup granulated sugar
- 1 egg
- 1½ tsp vanilla extract
- 3½ cups powdered sugar, sifted into your bowl
- 2 egg whites (save the egg yolks for an extra flavorful omelet or lemon curd)
- 2 to 4 tsp water
- gel food coloring (red, yellow, brown, and black)
- Begin making the cookie dough. In a small mixing bowl, whisk together the flour and salt. Set aside. In a large mixing bowl or in the bowl of a stand mixer, beat the room temperature butter for about 3 minutes until it is creamy and a paler yellow. Add the sugar to the butter and beat for another 3 minutes, until it is fluffy and very pale yellow. Add in the egg and vanilla extract. Beat for another minute or two, until the egg and vanilla are fully incorporated.
- Add half the flour and salt mixture and beat on a low speed for about a minute, until there is no dry flour visible. Add the remaining half of the flour and salt mixture and beat for another 3 minutes, until there is no more dry flour visible and the dough stays in a ball when you squeeze it in your palm.
- Divide the dough in half and shape the dough into two round discs. Wrap them individually in plastic cling wrap and refrigerate for 2 hours or up to 2 days.
- When you're ready to begin rolling out the dough, take the dough out of the fridge for at least 15 minutes, so it can warm up a bit and become easier to work with.Preheat the oven to 350°F. Line a baking sheet with parchment paper or a siplat.
- On a lightly floured clean work surface, roll out one of the dough discs until it is ¼-inch thick. Cut out shapes with the cookie cutters. Spread out the cookies on the baking sheet and bake for 10 to 12 minutes, until they are golden around the edges.
- Transfer the cookies to a wire rack to cool.Continue rolling out the dough and cutting cookie shapes until you've used all the dough.Let all the cookies cool completely before decorating them.
- Sift the powdered sugar into a large mixing bowl or the bowl of a stand mixer. Add the whites of two eggs. Begin beating it on a very low speed. Gradually increase the speed of your mixer and beat it for about 5 minutes on a high speed, until it is very creamy.
- Add two teaspoons of water to your icing to thin it out. If you pick some up with a spatula and let it drip in ribbons back into the bowl, it should sink back into the rest of the icing and leave no trace within about 10 seconds. If your icing is still too stiff, add another two teaspoons of water and mix it in to loosen it a bit further. It will be easier to work with a slightly looser icing, since most of these cookies are solid colors with a bit of smaller decoration.
- Divide your icing into four bowls. Add gel food coloring to achieve the desired colors that you want to decorate with. Below are the color mixtures I used. Black – all black Gold – two parts yellow to one part brownMaroon – mostly red with a bit of brownWhite – none, the icing is already white
- Add your icing colors into individual piping bags and go to town decorating! Ten points for Ravenclaw!