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Cauldron Cookies

These spooky Cauldron Cookies are thick, sturdy Halloween sugar cookies shaped like little witch's cauldrons. Each cookie has a deep center filled with green candy melts or royal icing to create a bubbling potion effect, with optional edible eyeballs and sprinkles for decoration. They're a fun treat for Halloween parties and kids' gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
1 hour
Total Time 1 hour 42 minutes
Course Dessert
Cuisine American
Servings 12 cookies

Equipment

  • Large mixing bowl
  • * Medium mixing bowl
  • * Whisk
  • * Electric hand mixer or stand mixer
  • * Rubber spatula
  • Measuring cups
  • * Measuring spoons
  • * Baking sheet
  • * Parchment paper
  • Wire cooling rack
  • Teaspoon or rounded measuring spoon
  • Microwave-safe bowl
  • Silicone cauldron mold (optional)

Ingredients
  

  • 2¼ cups 280 g all-purpose flour
  • ½ cup 113 g unsalted butter, softened to room temperature
  • ½ cup 100 g granulated sugar
  • ½ cup 100 g brown sugar, packed
  • 1 large egg 50 g, room temperature
  • 1 teaspoon 5 ml vanilla extract
  • ½ teaspoon 3 g baking soda
  • ¼ teaspoon 1.5 g salt
  • 1 cup 200 g green candy melts or royal icing

Optional: Edible eyeballs, sprinkles, or black food coloring

Instructions
 

  • Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  • Beat the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 minutes.
  • Add the egg and vanilla extract and beat until pale and smooth.
  • Mix the dry ingredients into the wet mixture on low speed until just combined. Do not overmix.
  • Divide the dough into 12 equal portions and roll each into a tall, cylindrical ball.
  • Refrigerate the dough balls for at least 1 hour.
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Bake the chilled dough balls for 10–12 minutes, until the edges are set but the centers still look slightly soft.
  • Immediately after removing the cookies from the oven, use the back of a teaspoon or rounded measuring spoon to press a deep well into the center of each cookie.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  • Melt the green candy melts according to the package directions.
  • Spoon the melted candy into the cooled cookie wells.
  • Add edible eyeballs, sprinkles, or other decorations before the green filling sets.

Notes

Chill the dough for at least 1 hour to prevent excessive spreading.
Press the center indentation immediately after baking, while the cookies are still hot. Waiting can cause them to crack.
Don't overbake. The centers should still look slightly soft when the cookies come out of the oven.
Allow the cookies to cool completely before adding the green filling so the candy or icing doesn't run.
A silicone cauldron mold is optional; you can create the shape by hand using the indentation method.
Store decorated cookies in an airtight container at room temperature for up to 5 days.
Freeze undecorated baked cookies for up to 3 months and add the green filling after thawing.
For gluten-free cookies, use a 1:1 gluten-free baking flour blend.
For vegan cookies, use plant-based butter and a flax egg.