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Halloween Cauldron Cookie Creation Recipe

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  • Author: Kimberly
  • Prep Time: 30 minutes (plus 1 hour chilling dough and icing preparation time)
  • Cook Time: 8-10 minutes per batch
  • Total Time: 15 hours (including chilling and multiple icing drying times overnight)
  • Yield: 24 cookies
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Create festive Halloween Cauldron Cookies featuring a rich, buttery cookie base studded with chocolate chips and candy corn, topped with vibrant, glossy royal icing decorations resembling bubbling potions. Perfect for holiday parties, these eye-catching treats combine classic flavors with creative spooky designs.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup candy corn

Royal Icing

  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 1/2 teaspoon clear vanilla extract
  • 6-8 tablespoons warm water
  • Green gel food coloring
  • Purple gel food coloring
  • Black gel food coloring
  • White gel food coloring
  • Orange gel food coloring (optional)

Decorations (Optional)

  • Edible glitter
  • Various Halloween sprinkles
  • Small candy eyes

Instructions

  1. Prepare Cookie Dough: In a bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. In a stand mixer, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar until light and fluffy. Beat in 2 large eggs and 2 teaspoons vanilla extract. Gradually add dry ingredients to wet, mixing until just combined. Fold in 1 cup chocolate chips and 1 cup candy corn. Cover and chill the dough for at least 1 hour to ensure easier handling and better texture.
  2. Bake Cookies: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Cut dough into cauldron shapes using a cookie cutter or shape by hand, or scoop for drop cookies if preferred. Place cookies on parchment-lined baking sheets, spacing evenly. Bake for 8-10 minutes until cookie edges are lightly set but centers remain soft. Remove cookies and allow them to cool completely on a wire rack before decorating.
  3. Prepare Royal Icing: Sift 4 cups powdered sugar and 3 tablespoons meringue powder into a mixing bowl. Add 1/2 teaspoon clear vanilla extract and start with 6 tablespoons warm water. Beat the mixture with a mixer on medium-high speed for 5-7 minutes until thick, glossy, and forming stiff peaks. Adjust water quantity to reach the desired consistency: thicker (toothpaste-like) for outlining and thinner (honey-like) for flooding. Divide the icing into portions and color with green, purple, black, white, and optionally orange gel food coloring. Keep the icing covered when not in use to prevent drying out.
  4. Decorate Cauldron Base: With black outlining icing, carefully pipe a border around each cooled cookie forming the cauldron shape. Let outlines dry for 10-15 minutes to hold structure. Then flood the outlined interiors with the black flooding icing, spreading evenly and popping any air bubbles with a toothpick or scribe tool. Allow this base layer to dry completely, several hours or overnight, so it forms a smooth, firm surface for further decoration.
  5. Add Bubbling Potion: After the black base is fully dry, pipe an irregular, wavy outline with green outlining icing along the top edge of each cauldron to create the ‘potion lip’. Let this set for 10-15 minutes. Flood inside the green outline with green flooding icing. While still wet, immediately drop small dots of purple, white, and black/dark green icing onto the green flooding layer. Using a scribe tool, gently drag through the dots to produce a swirly, bubbling potion effect. Allow this decoration to dry completely for 6-12 hours or overnight for best results.
  6. Add Final Spooky Touches: When all layers have dried, gently brush edible green or iridescent glitter over the potion areas to add shimmer and magic. Attach any small candy eyes, Halloween sprinkles, or edible bones by placing tiny dots of royal icing as glue. Allow these final details to dry for at least one hour before serving or packaging to ensure they stay perfectly set.

Notes

  • Chilling the cookie dough improves handling and ensures the cookies keep their shape while baking.
  • Royal icing consistency control is crucial: thicker icing outlines shape, thinner icing floods surfaces.
  • Use gel food coloring to avoid affecting the icing consistency.
  • Allow ample drying time between layers for a clean, professional finish.
  • Store decorated cookies in an airtight container at room temperature; avoid refrigeration to prevent icing moisture issues.

Find it online: https://slsrecipes.com/halloween-cauldron-cookie-creation-recipe/