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Cute Witch Cookies
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Prep Time:
1 hour
Total Time:
1 hour
Sweet and cute witch cookies perfect for Halloween parties!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 12 (7 inch) chocolate licorice twists (from 12-oz bag)
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting, divided
  • 3 tablespoons chocolate candy sprinkles
  • 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
  • Green gel food color
  • 1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing
  • 20 brown mini candy-coated milk chocolate candies
  • 20 small green gumdrops, cut in half vertically
  • 10 green mini candy-coated milk chocolate candies
  • 5 candy corn, cut in half vertically
Instructions:
  • Preheat the oven to 350°F. Follow the instructions on the pouch for Cutout Cookies to make the cookie dough, then cover and refrigerate it for 20 minutes. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a 3 1/4-inch round cookie cutter and a knife to cut out 10 circles and 10 (3-inch) triangles, combining and reshaping any dough scraps as needed.
  • Place one dough triangle and one dough circle, sides touching, on ungreased cookie sheets, ensuring there is 3 inches of space between each cookie. Bake for 8 to 9 minutes or until edges turn light golden brown. Let the cookies cool for 1 minute, then gently transfer them from the cookie sheets to cooling racks. Allow the cookies to cool completely before decorating.
  • Prepare the licorice for decorations by cutting 5 pieces in half to make the brim of the hat, then cutting the rest into 20 (2-inch) pieces, saving the 1-inch scraps. Create "hair" strands by making 3 (1 1/2-inch) slits in each 2-inch piece. Using the scraps, cut 20 (1/8-inch) rings and open them up to form strips for the eyebrows. Set everything aside for decorating.
  • Place 2 tablespoons of chocolate frosting in a small resealable plastic bag and seal it. Cut a small 1/8-inch opening at the bottom corner of the bag and set it aside. Frost the cooled triangles with the remaining chocolate frosting. Press 3 1/2-inch pieces of licorice into the frosting at the bottom of the triangles to make brims and sprinkle hats with chocolate sprinkles.
  • Place 1 cup of vanilla frosting in a small bowl and mix in green gel until you reach your desired color. Put 1 tablespoon of green frosting in a snack-size resealable plastic bag, seal it, and cut a small 1/8-inch opening at the bottom corner of the bag. Set it aside. Use the remaining green frosting to frost the circles (faces).
  • To Decorate Cookies: Use white icing to pipe two small round-shaped dollops onto green frosting for eyes and place 1 brown milk chocolate candy on each. For the nose, use 4 green gumdrop halves and press flat sides into the frosting. Pipe a small dollop of green frosting on one gumdrop, then top with 1 green milk chocolate candy for a wart.
  • For the finishing touches, adorn the cake with the remaining licorice pieces for hair and eyebrows as shown in the photo. Using a plastic bag filled with chocolate frosting, delicately pipe a thin line to create the lower lip. Press half a candy corn onto the frosting, flat side down, slightly overlapping the bottom lip to form a tooth. Connect both sides by piping a thin line of frosting over the top edge of the candy corn to complete the mouth. Store the final creation in an airtight container for freshness.

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