16ozpackage of store bought sugar cookie doughor homemade
½Cupflour
Buttercream
1Cupsalted butter room temperature
1tspvanilla extract
2-3Cupspowdered sugar
6dropsred gel food coloring
4dropsblue gel food coloring
7dropsyellow gel food coloring
2dropsgreen gel food coloring
Decorations
7oz.white chocolate melting wafers
8ozHalloween sprinkles
7ozpackage milk chocolate melting wafers
10ozchocolate sprinkles
1package small candy eyeballs
Instructions
Cookies
Preheat the oven to 350 degrees. line 2 baking sheets with parchment paper or a nonstick baking mat.
Measure out and add ¼ cup of flour to the sugar cookie dough and knead that until it is mixed in all the way. Dust the counter with flour.
16 oz package of store bought sugar cookie dough, 1/2 Cup flour
Take the whole package of cookie dough and roll it into a ball. Set the ball of dough onto the surface you just dusted with flour. Add a little more flour on top of the ball of dough
Roll the dough out to 1/4″ thickness.
With the rectangular and circle cookie cutters, cut out the shapes. Make sure to have twice as many circular than rectangular cookies.
Place the cookies onto the prepared baking sheets. Bake the cookies for about 10-12 minutes or whatever is recommended by your cookie dough package.
Buttercream Frosting
Add the butter and vanilla into a bowl, using a whisk attachment whip those together. Add in your powdered sugar about 1/2 cup at a time. Mix until smooth.
Make your 4 different colors of buttercream. For the orange butter cream mix together 2 drops of red and 2 drops of yellow. For the yellow, add 3 drops of yellow food coloring. For the purple add 2 drops of red and 2 drops of blue. For the gray mix 2 drops of red, 2 drops of blue, 2 drops of green, and 2 drops of yellow.
6 drops red gel food coloring, 4 drops blue gel food coloring, 7 drops yellow gel food coloring, 2 drops green gel food coloring
Decorations
Melt the white chocolate wafers according to package directions.
7 oz. white chocolate melting wafers
Dip the circle cookies into the white chocolate. Spread chocolate to evenly coat the cookies. Dip the top of the cookie into the Halloween sprinkles.
8 oz Halloween sprinkles
For the Winifred cookies, take a piping bag filled with the orange buttercream and squeeze out a little at a time to make stars in different sizes and outline her hair.
For the Sarah cookies, fill the piping bag with yellow buttercream and star tip to pipe out a drawing of her hairline. Go over her hairline a second time with smaller strokes.
For Mary’s cookies, fill the piping bag with purple frosting and use the star tip. Make a cyclone shape and taper off one side at the top. Fill in the gaps at the top with little star dots.
Using the package directions, melt the chocolate wafers then spread it onto the rectangular cookies. Let the chocolate cool and harden.
7 oz package milk chocolate melting wafers
Add the rest of the melted chocolate into a piping bag. Cut the tip off of the bag to make a small opening. Draw the stitching onto the spell book cookies.
Dip the cookies into the chocolate sprinkles.
10 oz chocolate sprinkles
Add a drop of chocolate for the eye and add the eyeball candy.
1 package small candy eyeballs
Add the gray frosting to a piping bag. Using the star tip draw out the spine and the corner bindings of the spell book.
Notes
The number of cookies that can be made will depend on the size of your cookie cutters. This recipe is written to be able to decorate 24 small cookies. Try to roll out the Hocus Pocus cookie dough to about the same thickness for each cookie regardless of the shape. This will ensure that they bake at about the same amount of time and you aren’t burning ones that are thinner than others.Store cookies at room temperature in an airtight container for up to five days. They typically won’t last that long (we eat ours quickly), but they can if stored properly!Once you’re done decorating, bag up a full cookie set and give them away as fun treats to neighbors and friends or as a favor after a Hocus Pocus movie night!Go slow when piping the buttercream to keep the texture of the tip. You can always do a practice run for the hair on a piece of parchment paper so you know what look you’re going for! Then just scoop it up off the buttercream, put it back in the piping bag, and reuse the frosting over again!Make sure to leave space for the eye on the spell books or if you accidentally cover it with chocolate sprinkles, you can always add a dot of extra chocolate frosting and put the eye on top of sprinkles – no big deal!