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Harry Potter Sugar Cookies!

strawberryandcream
After a marathon of all eight Harry Potter movies, I made these adorable & yummy Harry Potter sugar cookies with Williams and Sonoma's kit!
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine American
Servings 24 cookies

Ingredients
  

Sugar Cookies

  • cups all-purpose flour
  • ½ tsp salt
  • 12 Tbsp unsalted butter (1½ sticks), at room temperature
  • 1 cup granulated sugar
  • 1 egg
  • tsp vanilla extract

Royal Icing

  • 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)

Instructions
 

  • 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.

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.
    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 brown
    Maroon - mostly red with a bit of brown
    White - none, the icing is already white
  • Add your icing colors into individual piping bags and go to town decorating! Ten points for Ravenclaw!
Keyword decorated sugar cookies, Harry Potter, Harry Potter at home, Harry Potter recipe, Harry Potter series, Ravenclaw, royal icing, sugar cookies, wizarding world