These Harry Potter Sugar Cookies are made with a soft and chewy sugar cookie base, topped with a raspberry frosting. They’re decorated like Hagrid’s cake for Harry’s 11th birthday in Harry Potter and the Scorcerer’s Stone. Perfect for Halloween or for your watch parties for the new Harry Potter Series coming out this December!
I’m late to the party, I only fell in love with the magical world of Harry Potter as an adult. So while the story may not be nostalgic for me, it still certainly gripped me under its spell. I love diving into the wizarding world, especially around Halloween and Christmas. These Harry Potter Sugar Cookies help me do just that!
What are harry potter sugar cookies?
Warm sugar cookies that stay soft and chewy for days when stored properly, these Harry Potter Sugar cookies start with a perfect, easy to make sugar cookie base. I’ve reduced the amount of sugar in the dough so that the cookies balance well with the raspberry frosting that goes on top. The raspberry frosting comes together in just 5 minutes and brings a perfect fruity, slightly sweet note to the cookies.
The sugar cookies get decorated with the raspberry frosting to look like Hagrid’s squashed birthday cake for Harry in the first movie. The fact that Hagrid sat on the cake proves to be good news for you bakers at home, as you don’t have to be a master decorator to make these Harry Potter Sugar Cookies come to life!
how to make harry potter sugar cookies
You’ll be pleasantly surprised by how easy it is to make these cookies.
- Start by whisking together all dry ingredients in a medium bowl; the flour, baking soda, baking powder and salt
- Next, in a larger bowl, use a hand mixer to combine the butter and sugar, incorporating a good bit of air into the mixture
- Add the egg and vanilla to the butter sugar mixture and mix again
- Then add the dry to the wet and mix until just combined, easy and dough done!
- Scoop into balls and chill for at least 30 minutes
- Bake at 350F (180C) for about 10 minutes or until the edges start to become golden brown
- Once removed from the oven, lightly tap the top of each cookie with a spatula, to flatten the tops, this will make them easier to decorate later
- Allow the cookies to cool
While the Harry Potter sugar cookies are baking, we move on to the super easy frosting. You’ll need to divide out a small portion of the frosting to die green, the rest of the frosting gets a natural dye with the freeze dried raspberry powder.
- In a medium bowl combine your powdered sugar, pinch of salt, melted butter, vanilla and heavy cream and mix until a the thick icing comes together
- Reserve a small amount of frosting, about 1/4 cup to a small bowl to dye green. Remember when working with powdered sugar based frostings, you must keep them covered when not working with them, as air exposure causes them to “crust over” and form a hard outer layer
- Cover the 1/4 cup of reserved frosting and then add the freeze dried raspberry powder (I can only ever reliably find freeze dried raspberries at Target in the states) to the main frosting
- Add more heavy cream and mix until combined, then add the raspberry frosting to a piping bag right away so that it isn’t exposed to air for too long
- Remove the covering from the reserved frosting and add a small drop of green food coloring (or matcha powder) to the frosting and stir to combine
- Add the green frosting to a piping bag, now you’re ready to frost the cookies like Hagrid’s cake!
how to decorate harry potter sugar cookies
Grab a butter knife, a small offset spatula, a pair of scissors, the cooled cookies and the frosting in piping bags (or plastic baggies)! Snip holes into the ends of the two piping bags, making the green frosting hole smaller and the pink one a bit bigger, maybe pea sized. Pipe a generous amount of raspberry frosting onto the top of each cookie and spread it around the cookie, this doesn’t have to be perfect by any means. Then, with the green frosting pipe the letters:
H-A-P-P-E-E B-I-R-T-H-D-A-E H-A-R-R-Y
Lastly, drag a toothpick or small pointed object through the frosting to complete the look! These Harry Potter Sugar Cookies keep so nicely for a few days in an airtight container. The frosting will “crust over” after being exposed to the air after about 15-30 minutes. This is what you want in the end as it will make them easy to transport or gently stack on platters.
looking for other fall-inspired bakes?
Check out my:
Brown Sugar Cinnamon Giant Pop Tart
have a question about this recipe?
I love to answer questions, see pictures of your bakes and more! Feel free to contact me her, or email me at karisscorner@gmail.com
Harry Potter Sugar Cookies
Ingredients
For the Harry Potter Sugar Cookies
- 3/4 c (170g) unsalted butter room temperature
- 3//4 c (150g) granulated sugar
- 1 large egg room temperature
- 1/2 Tbsp vanilla extract
- 2 c (250g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp tsp salt
For the Raspberry Frosting
- 2 c (220g) powdered sugar
- 3/4 c (whole) (15g) freeze dried raspberries pulverized into powder
- 3 Tbsp (42g) unsalted butter melted
- 1/2 tsp vanilla extract or bean paste
- pinch of salt
- 5-7 Tbsp heavy cream
- green food coloring
Instructions
For the Harry Potter Sugar Cookies
- In a medium/large bowl place 3/4 cup (170g) of room temperature unsalted butter and 3/4 cups (150g) of granulated sugar. Mix on medium/high speed for 2-3 minutes until the mixture becomes lighter.
- Add in 1 large room temperature egg and 1/2 tbsp of vanilla extract and mix until combined.
- In a separate bowl, add 2 cups (250g) of all purpose flour, 1 tsp of baking soda, 1/2 tsp of baking powder and 1/2 tsp of salt and whisk well until combined. Pour the dry mix into the wet and mix carefully until combined. Be sure not to overmix at this stage.
- Scoop the batter into 9 large cookie dough balls and chill covered for just 30 minutes.
- Preheat your oven to 350 oF (about 180 oC) and line two baking sheets with parchment paper.
- Place the cookies on the prepared baking sheet at least 2 inches apart from each other. Bake for 10-12 minutes until the edges start to get slightly golden brown. The cookies will still look a little underdone but will finish baking on the hot sheet once removed from the oven.
- Remove the cookies from the oven and use a spatula to lightly press the tops of each cookie flat, this will help when we decorate later. Allow them to cool on the baking sheet completely.
For the Raspberry Frosting
- Measure out 3/4 c (15g) freeze dried raspberries* and use a food processor or spice blender to blitz them into a fine powder and set aside.
- In a medium bowl, combine 2 c (220g) of powdered sugar, 3 Tbsp (42g) of melted unsalted butter, 1/2 tsp of vanilla extract or vanilla bean paste, and a good pinch of salt.
- Add 2-3 Tbsp of heavy cream making sure to add just 1 Tbsp at a time. You want a pretty thick frosting, but it should be thin enough to be able to pipe through a piping bag/write with.
- Reserve about 1/4 cup of the frosting to another small bowl. Cover that bowl and set it aside.
- Add the pulverized raspberry powder to the main bowl of frosting and add 2-4 more Tbsp of heavy cream again adding just 1 Tbsp at a time. You want the frosting to be thick but spreadable.
- Add the raspberry frosting to a piping bag, it should be a pretty color pink, like Hagrid's cake!
- Returning to the 1/4 cup of reserved frosting, add a small drop of green food coloring and mix until combined. Then add the green frosting to a piping bag.
Assembling Harry Potter Sugar Cookies
- Grab your cooled sugar cookies, they should have a nice flat top ready for the frosting. Snip small openings at the tip of each frosting bag, the green opening should be smaller than the pink.
- Pipe a generous amount of raspberry frosting on the top of each cookie and, working one cookie at a time, use a knife or offset spatula to spread the frosting to an even layer. You don't have to make it perfect, remember Hagrid sat on this!
- Using the green frosting, write out the letters to spell "HAPPEE BIRTHDAE HARRY" on each cookie.
- Lastly, use a small toothpick, knife or whatever you have on hand to drag a small line carefully through the frosting to mimic the look of Hagrid's cake.
- These cookies store very well in an airtight container for up to 4 days.
Notes
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