Harry Potter Sugar Cookies
Step into the enchanting wizarding world with these irresistible Harry Potter sugar cookies! These magical treats will transport you straight to Hogwarts for your next movie marathon or Harry Potter party.
Ingredients
Sugar Cookies
- 2½ cups all purpose flour
- ½ teaspoon salt
- 12 tablespoon unsalted butter, softened at room temperature (1½ sticks)
- 1 cup granulated sugar
- 1 egg
- 1½ teaspoon vanilla extract
Royal Icing
- 3½ cups powdered sugar
- 2 egg whites
- 2 to 4 teaspoon water
- gel food coloring (red, yellow, brown, and black)
Instructions
Sugar Cookies
- 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 at least 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 your 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.
Royal Icing
- 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.
- 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 decorate your cookies.
Notes
- Allow your cookies to cool completely before decorating them with icing. Otherwise the warm cookies will melt the royal icing.
- If you notice that your icing is too stiff, add another teaspoon of water and mix to loosen it.
- If you notice that your icing is too runny, sift in a little powdered sugar to help thicken it.
- You can tell when your icing is thick enough if you lift some out of the bowl on a spoon and it drizzles off the spoon and sinks back into the rest of the icing and leave no trace within about 10 seconds.
- Use gel food coloring instead of liquid food coloring or dye. The liquid brands could cause your icing to be too runny, and you'll need a lot more of the dye to achieve the same colors.
Nutrition
Serving: 1cookieCalories: 202kcalCarbohydrates: 36gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 57mgPotassium: 23mgFiber: 0.4gSugar: 26gVitamin A: 185IUCalcium: 5mgIron: 1mg
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