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Butterbeer Cookies with Butterscotch Frosting and Harry Potter Sprinkles Recipe

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4.7 from 145 reviews

These Butterbeer Cookies are inspired by the magical world of Harry Potter, featuring soft, chewy cookies topped with a light and fluffy butterscotch buttercream frosting. Perfectly balanced with a rich buttery flavor and sweet butterscotch notes, these cookies are a delightful treat for any fan or dessert lover.

Ingredients

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 1/2 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 your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the 1/2 cup softened butter, 1/3 cup granulated sugar, and 3/4 cup brown sugar until the mixture is smooth and creamy, which will ensure a tender texture for your cookies.
  3. Add Wet Ingredients: Beat in the egg and 2 teaspoons of pure vanilla extract into the creamed butter and sugar mixture until fully incorporated and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt ensuring even distribution before mixing with the wet ingredients.
  5. Form Cookie Dough Balls: Using a large cookie scoop, portion out 7-8 evenly sized balls of dough. Roll them into smooth rounds and place on the prepared baking sheet. Flatten each dough ball gently to approximately 3/4 inch thickness.
  6. Bake Cookies: Bake the cookies in the preheated oven for 12-13 minutes or until the edges turn light golden brown, signaling perfectly baked cookies with a soft center.
  7. Cool Cookies: Remove the tray from the oven and allow the cookies to rest on the baking sheet for at least ten minutes to firm up before transferring them to a wire cooling rack to cool completely.
  8. Prepare Frosting - Cream Butter: In a clean mixing bowl, cream 1/2 cup softened butter until smooth using a hand or stand mixer.
  9. Add Sugar and Flavors: Gradually add 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 1-2 tablespoons heavy cream to the butter. Beat on low speed for about 2 minutes to combine.
  10. Add Butterscotch and Whip: Pour in 1/4 cup butterscotch syrup and increase the mixer speed to high; beat for 4 minutes until the frosting is very light, fluffy, and airy.
  11. Decorate Cookies: Transfer the frosting into a piping bag fitted with a Tip 10 or 12. Starting in the center of each cooled cookie, pipe a dot and make a tight spiral circle around it until the top is fully covered with frosting.
  12. Add Sprinkles: Immediately after frosting, sprinkle the cookies with Harry Potter-inspired sprinkles for a magical finishing touch. Allow the frosting to set before serving or storing.

Notes

  • For soft, chewy cookies, do not overbake and ensure to cool them slightly on the baking sheet before moving.
  • Adjust the heavy cream quantity in frosting to achieve a desired piping consistency.
  • Sprinkles add a fun decorative element but can be omitted if unavailable.
  • Make sure the egg is at room temperature to help with even mixing and texture.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://alinacooks.com/butterbeer-cookies-with-butterscotch-frosting-and-harry-potter-sprinkles-recipe/