Harry Potter Butterbeer Cookies (Print Version)
Golden butterscotch cookies with fluffy frosting and a hint of butterbeer caramel.
# Ingredients:
→ Cookies
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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3/4 cup unsalted butter, softened
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3/4 cup light brown sugar, packed
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1/4 cup granulated sugar
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2 large egg yolks, room temperature
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1 tablespoon vanilla bean paste or vanilla extract
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1 1/2 teaspoons butter extract
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1/4 cup butterscotch chips, melted and cooled
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1/2 cup butterscotch chips, whole, folded in
→ Butterbeer Caramel
13 -
12 ounces butterscotch beer or cream soda
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3 tablespoons unsalted butter, softened
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3 tablespoons heavy cream, room temperature
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Pinch of salt
→ Butterscotch Frosting
17 -
1/2 cup unsalted butter, softened
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1/8 teaspoon salt
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1/2 cup butterscotch chips, melted and cooled
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1 cup powdered sugar
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1/4 teaspoon butter extract
22 -
1/2 teaspoon vanilla bean paste or vanilla extract
# Steps:
01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until fluffy, 2–3 minutes. Beat in egg yolks, vanilla, butter extract, and cooled melted butterscotch chips until smooth.
02 -
Gradually add the dry ingredients into the butter mixture, mixing until just combined. Gently fold in the whole butterscotch chips. Cover the dough with plastic wrap and refrigerate for 30 minutes for easier handling and improved texture.
03 -
Scoop the chilled dough into 2-tablespoon balls and place them 2 inches apart on prepared baking sheets. Bake for 10–11 minutes until edges are set and centers remain slightly glossy. Remove from oven and, while still hot, use a large round cookie cutter to shape each cookie gently. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
04 -
Pour butterscotch beer or cream soda into a small saucepan and simmer over medium-low heat until reduced by half and thickened, about 15–17 minutes. Reduce the heat to low, stir in butter until melted, then add heavy cream and a pinch of salt. Continue to simmer for 1–2 minutes, stirring constantly, until smooth. Remove from heat and cool until just pourable.
05 -
In a medium bowl, beat the unsalted butter and salt with an electric mixer on high speed until pale and creamy, about 5 minutes. Mix in the melted and cooled butterscotch chips until fully incorporated. Sift in powdered sugar, add butter extract and vanilla, and continue beating until smooth and spreadable.
06 -
Generously spread butterscotch frosting onto cooled cookies. Drizzle each cookie with cooled butterbeer caramel. Optionally, decorate with gold sprinkles or edible glitter for a magical finish. Let set for 10–15 minutes before serving.
# Notes:
01 -
Chilling the dough helps the cookies maintain their shape and enhances their flavor.