Description
Create magical Harry Potter Butterbeer Cookies with a butterscotch buttercream frosting. These cookies capture the essence of the beloved wizarding beverage.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/4 cup butterscotch chips, melted and cooled
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp butter extract
- 1/4 tsp rum extract (optional)
- 2 tbsp cream soda
- Butterscotch Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup butterscotch chips, melted and cooled
- 2–3 tbsp heavy cream or whole milk
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- Pinch of salt
- Butterscotch sauce for drizzling (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt. Set aside.
- Melt 1/4 cup butterscotch chips in the microwave; cool slightly.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Add melted butterscotch chips; beat until incorporated.
- Add eggs one at a time, then vanilla extract, butter extract, rum extract (if using), and cream soda.
- Gradually add the flour mixture until just combined.
- Cover and refrigerate dough for 30 minutes to 2 hours.
- Scoop dough into 2-tablespoon sized balls and place on baking sheets.
- Bake for 10-12 minutes until edges are set and centers are slightly underdone.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Butterscotch Buttercream Frosting:
- Melt 1/4 cup butterscotch chips in the microwave; cool slightly.
- Beat softened butter until fluffy.
- Add 2 cups powdered sugar; beat until combined.
- Add melted butterscotch, vanilla extract, butter extract, salt, and 2 tablespoons of cream.
- Gradually add remaining powdered sugar until desired consistency is reached.
- Beat until light and fluffy.
- Frost cooled cookies.
- Drizzle with butterscotch sauce (optional).
- Serve immediately.
Notes
- Use room temperature ingredients for best results.
- Do not overbake the cookies.
- Chill the dough to prevent spreading.
- Butter extract is crucial for butterbeer flavor.
- Butterscotch sauce drizzle is highly recommended.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg