It’s just a bunch of Hocus Pocus! Break out the black flame candle because we are making Hocus Pocus sugar cookies that look like the perfect witches brew. You won’t find any dead mans toe in these cookies, just some fun sprinkles. Get ready for some fun Hocus Pocus recipes in the coming weeks, I have some great ones to share with you.
Hocus Pocus is my all time favorite Halloween movie. I love it so much that we started watching in August. We also bought the new Hocus Pocus book that includes a sequel story! I love the deeper look into this great story. 
For these cookies you’re going to need a Cauldron Cookie Cutter and lots of fun Halloween Sprinkles. You can use any colors you like but I think the Edible Eyes are a nice touch. Decorating sugar cookies with this much icing will require some drying time so make sure you plan ahead.
A layer at a time and you’re left with the cutest witches cauldrons that would make the Sanderson Sisters proud.
What you will need
Hocus Pocus Sprinkles ingredients:
- 1 container of ghost confetti sprinkles
- 1 container of Halloween nonpareils sprinkles
- 1 container of Halloween confetti sprinkles
- 1 container of orange pearl sprinkles
- 1 package of small edible eyes
Cookie Ingredients:
- 1 Cup of unsalted sweet cream butter softened
- 1 1/2 Cup Powder sugar
- 1 tsp vanilla
- 1 egg
- 3 Cup of flour
- 1 tsp baking soda
- 1 tsp cream of tartar
Icing ingredients
- 4 egg whites
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla
- 4 1/2 Cup powder sugar
- Black and leaf green gel food coloring
- 2 disposable piping bags fitted with a number 2 tip
- 1 squeeze bottles
Instructions
- In a large container, combine all sprinkles and shake until combined
- Preheat oven to 350 degrees
- Cover a cookie sheet with parchment paper and set aside
- Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy
- Using a large bowl, combine the flour, baking soda and cream of tartar
- Gradually add in the dry ingredients and mix on low speed
- Using your hands continue to mix until fully combined
- Lightly flour a cutting board and knead the cookie dough a couple of times
- Roll out the dough to about 1/2 inch thick
- Cut out 12 cauldrons and place onto a cookie sheet
- Bake for 8 minutes or until lightly golden brown
- Repeat steps until completely out of dough
- Let cookies cool completely
Royal Icing Directions:
- Using the standing mixer, combine the egg whites, cream of tartar, vanilla and powder sugar and mix until combined and stiff peaks form
- Scoop 1 C of icing into another bowl and mix in a few drops of leaf green gel coloring until combined
- Add a few drops of black gel food coloring into the remaining icing and mix until combined
- Scoop some black icing into a piping bag
- Add a few drops of water into the remaining black icing and mix until combined and thinned
- Pour thinned icing into the squeeze bottle
- Using the black piping bag, pipe an outline around the cookies
- Fill in with the thinner black icing
- Let cookies dry overnight
- Using the green piping bag, pipe out the outline of slime in the top middle of the cookie
- Fill in with the green icing
- Pour your sprinkles onto a plate and dip the wet green icing on the cookie into the sprinkles
- Make sure the eyes are front facing on the sprinkles
- Using the green icing again, pipe a few dots on the top right side of the sprinkles to make bubbles
- Allow the green to dry for 20 minutes before piping a few more dots to fill in the space on the bubbles
- Repeat steps until the black space where the foam bubbles go are filled
- Using the green icing again, pipe "Hocus Pocus" onto the bottom center of the cookies
- Let cookies dry for an hour before enjoying.
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