My son’s Harry Potter Birthday party went off beautifully, lots of Harry Potter themed food and children running around in sugar-induced glee. The morning of the actual party I was up at 6 AM, fussing and fretting as I am wont to do the day of an event and decided that since I couldn’t sleep, cookies were in order. I already had the treacle tarts made, the Hogwarts cake built and ready to go, yet in the very Ukrainian depths of my soul, I still fretted that there wasn’t enough food.
These are a no-fail, amazing tasting sugar cookie. I have mentioned before my dislike of sugar cookies, they just don’t do it for me. Yes, they are lovely to decorate and bake up so flat and crisp, perfect for swirls of icing with whatever entertains you, but they lack taste.
These are so tasty you can’t believe they are sugar cookies, but indeed, they bake up flat and crispy, ready to decorate as you wish.
Sugar Cookie Ingredients:
- 1 1/2 cups butter, softened
- 3 cups white sugar
- 3 eggs
- 1 tsp vanilla
- zest of one whole lemon
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
How to Make Sugar Cookies
- Kick the tires and light the fires to 350.
- Cream the butter and sugar together well, then add in your eggs. Once the eggs are completely mixed in, add in your vanilla.
- Shred an entire lemon onto the mix, which means taking a lemon, and grating all the yellow part off. This is really what adds the lemon flavor, don’t skimp on the lemon.
- Whisk your dry ingredients together.
- Add the dry in slowly to the wet mixture, little by little. This is where you are going to work those arm muscles, I wouldn’t use a mixer at all with this recipe, they would be far too fluffy for rolling and cutting shapes out of.
- You can either cover the dough or put it into a plastic bag, and refrigerate it for at least an hour.
- For the Deathly Hallows Cookies, roll out the cookies to your desired thickness (these make great thick cookies!) and cut out a circle with a glass.
- Bake in a 350 degree oven until the edges just barely start to get brown, about 6-8 minutes. Let them cool on racks and mix up your icing.
Sugar Cookie Icing Ingredients
- 1 cup confectioners’ sugar
- 1 tbsp milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon lemon extract
- assorted icing coloring
Mix the ingredients together until smooth.
The above is the base for the icing, in order to get thinner icing I added a little more milk until I could dip my cookies into the icing, and let them drip off, getting this beautiful glazed coating below. Do NOT put in more corn syrup, it will never harden and set properly. So add milk very little by little until you get the consistency you need.
These were a snap to make, talk about the easiest Harry Potter cookies ever. The beauty is that every Harry Potter fan knows what this symbol is, even the 8 & 9-year-old kids at the party were exclaiming “Cool! That’s the Deathly Hallows!!!” when reaching for the plate of cookies.
How to Decorate
I chose to do them in the Gryffindor House colors, or as close as I could get, crimson and gold.
Dip the cookies in the crimson colored icing and place on waxed paper to start drying. By the time you are finished doing that, you can turn around and mix up your gold icing. I used a very small round icing tip, otherwise the lines will spread out too much on the cookies. Fill up the icing bag (with that small round tip on!) and start drawing the Deathly Hallows symbol on them.
Sugar Cookie Tips and Tricks
- A handy tip for cutting out sugar cookies is to roll the dough onto your parchment paper about 1/4 to 1/2 inch thick, cut out your shapes, then remove the excess dough, leaving the shapes untouched and unmoved on the parchment, then just lift and place onto a baking sheet. Easy!
- Sugar cookies should be dried overnight, but I used a fan on them for 4 hours to dry them out. Necessity is the mother of invention I tell you, I wanted to make these yet didn’t think of them until the morning of. That’s just how I roll, I guess. The fan works brilliantly!
Now, I know that these have nothing to do with Christmas baking or any of the lovely baking I whipped up these weekend, taunting everyone with and promising the posts soon. I have been out of order, so to say, thanks to the Norwalk virus which I have narrowed down to catching at either Superstore or Micheal’s this weekend, seeing as how those were the only places I ventured out. Just. Nasty.
So now that I can actually get out of bed and type, I am catching up on posts. And just in time to go work a casino tonight for the kids school until 2 AM , hurrah! Ah well, it’s only one night. Thank the gods that my Dad came down this week, he had the joy of chauffeuring the kids to school and letting me sleep and stay in bed all day. I’m pretty sure I couldn’t have dragged myself out of bed yesterday to get the kids to school if my soul depended on it. Mike took my casino shift last night, big smooches to him for filling in.
So more posts are a’ coming! I went a little crazy with mincemeat on Sunday, mincemeat and beautiful yeasty breads..what could be better just in time for Christmas!
Love,
The Slowly Gettin’ Back Into It Magpie
Deathly Hallows Sugar Cookies
Ingredients
Sugar Cookie Ingredients
- 1 1/2 cups butter softened
- 3 cups white sugar
- 3 eggs
- 1 teaspoon vanilla
- zest of one whole lemon
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Sugar Cookie Icing Ingredients
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon lemon extract
- assorted icing coloring
Instructions
- Kick the tires and light the fires to 350.Cream the butter and sugar together well, then add in your eggs.
- Once the eggs are completely mixed in, add in your vanilla. Shred an entire lemon onto the mix, which means taking a lemon, and grating all the yellow part off. This is really what adds the lemon flavor, don’t skimp on the lemon.
- Whisk your dry ingredients together
- .Add the dry in slowly to the wet mixture, little by little.
- Stir the dough until combined.
- You can either cover the dough or put it into a plastic bag and refrigerate it for at least an hour
- For the Deathly Hallows Cookies, roll out the cookies to your desired thickness (these make great thick cookies!) and cut out a circle with a glass or a cookie cutter.
- Bake in a 350 degree oven until the edges just barely start to get brown, about 6-8 minutes. Let them cool on racks and mix up your icing.
- Sugar Cookie Icing
- Mix the ingredients together.
- The ingredients listed are the base for the icing, in order to get thinner icing I added a little more milk until I could dip my cookies into the icing, and let them drip off, getting this beautiful glazed coating below.
- Do NOT put in more corn syrup, it will never harden and set properly.
- Add milk very little by little until you get the consistency you need.
- Decorate the cookies with the icing, letting them harden overnight is best! The icing needs to set.
Nutrition
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MelB says
Looks amazing. Started to make them, fired up the oven then the recipe asks for keeping the dough in the fridge for at least an hour. So? Why do we fire up the oven at step 1? 😉
No says
Can you make this with lime?
Siobhain Ackrill-Valk says
Haha! Sure, even if I can’t eat them until at least the holidays.
Jessica Cowling says
Siobhain Ackrill-Valk!!! We should have a baking date!
Ross Bellwood says
I was trying to make your Ugly Chicken Dinner!