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Butterbeer Cookies Recipe

Butterbeer Cookies Recipe
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★★★★★

4.8 from 22 reviews

Delight in these magical Butterbeer Cookies inspired by the beloved Harry Potter series. Soft, buttery cookies topped with a fluffy butterscotch frosting and festive Harry Potter-themed sprinkles make for a whimsical treat perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1/2 cup butter, softened
  • 1/3 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 egg, brought to room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting and Decorating

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 cup butterscotch syrup
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream
  • Harry Potter-inspired sprinkles

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
  2. Cream Butter and Sugars: In a mixing bowl, cream together 1/2 cup softened butter, 1/3 cup granulated sugar, and 3/4 cup brown sugar until the mixture is smooth and creamy, ensuring the sugars are well incorporated.
  3. Add Egg and Vanilla: Add 1 room temperature egg and 2 teaspoons pure vanilla extract to the creamed mixture. Mix thoroughly until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly distributed.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a uniform cookie dough forms without overmixing.
  6. Scoop and Shape: Using a large cookie scoop, portion out 7-8 equally sized dough balls. Roll each into smooth balls and place them onto the prepared baking sheet, flattening each to about ¾ inch thickness.
  7. Bake: Bake the cookies in the preheated oven for 12-13 minutes or until the edges are lightly golden. Avoid overbaking to keep cookies soft.
  8. Cool: Remove cookies from the oven and allow them to rest on the baking sheet for at least 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare Frosting: Using a hand or stand mixer, beat 1/2 cup softened butter until smooth. Add 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 1 to 2 tablespoons heavy cream. Beat for 2 minutes on low speed until combined.
  10. Add Butterscotch Syrup: Pour in 1/4 cup butterscotch syrup and increase mixer speed to high. Beat for 4 minutes until the frosting is very light, fluffy, and creamy.
  11. Pipe Frosting: Transfer the frosting into a piping bag fitted with a Tip 10 or 12. Starting at the center of each cooled cookie, pipe a dot and then create a tight circle around it, continuing until the cookie is fully covered with frosting.
  12. Decorate: Immediately top the frosted cookies with Harry Potter-inspired sprinkles for a magical finishing touch.

Notes

  • For best texture, ensure the butter and egg are at room temperature before starting.
  • Do not overbake cookies; they should be soft and slightly chewy in the center.
  • You can substitute heavy cream with whole milk if needed, but heavy cream provides a richer frosting.
  • Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Make sure cookies are completely cool before frosting to prevent melting.

Nutrition

Keywords: Butterbeer Cookies, Harry Potter Cookies, Butterscotch Cookies, Frosted Cookies, Magical Cookies

Find it online: https://mixitwitjoe.com/butterbeer-cookies-recipe/