Description
Harry Potter Butterbeer Cookies are delightful treats inspired by the magical world of Harry Potter. These soft, buttery cookies are infused with rich butterscotch flavors and topped with a luscious butterscotch buttercream and caramel drizzle, perfect for fans and sweet lovers alike.
Ingredients
Units
Scale
For the Butterbeer Cookies
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla bean paste or extract
- 1 1/2 tsp butter extract
- 1/4 cup (50 g) butterscotch chips, melted and slightly cooled
- 1/2 cup (100 g) butterscotch chips
For the Butterbeer Caramel
- 12 oz (355 ml) butterscotch beer or cream soda
- 3 tbsp (42 g) unsalted butter, softened
- 3 tbsp (45 ml) heavy cream, at room temperature
- pinch salt
For the Butterscotch Buttercream
- 1/2 cup (112 g) unsalted butter, softened
- 1/8 tsp salt
- 1/2 cup (100 g) butterscotch chips, melted and slightly cooled
- 1 cup (130 g) powdered sugar
- 1/4 tsp butter extract
- 1/2 tsp vanilla bean paste or extract
Instructions
- Preheat and prepare dry ingredients: Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream sugars and butter: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter, light brown sugar, and granulated white sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add wet ingredients: Add the egg yolks, vanilla bean paste or extract, butter extract, and melted butterscotch chips to the creamed mixture. Mix on medium speed until pale and fluffy, about 1-2 minutes, scraping the bowl sides as necessary.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed just until combined. Then, fold in the butterscotch chips gently with a rubber spatula.
- Scoop and bake: Scoop the dough into 2-tablespoon portions using a large cookie scoop. Arrange six cookie dough balls per baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 11 minutes at 350 degrees Fahrenheit.
- Shape and cool cookies: Immediately after baking, use a large circular cookie cutter to gently shape the cookies for perfect rounds. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Butterbeer Caramel: Pour butterscotch beer or cream soda into a pot and simmer over medium-low heat for 17 minutes until thickened and deep golden in color. Reduce heat to low, stir in softened butter until melted. Then add heavy cream and a pinch of salt, simmer for 1 minute more. Remove from heat and allow to cool.
- Make Butterscotch Buttercream: In a medium bowl, whip the softened unsalted butter and salt on high speed with an electric mixer until pale and fluffy, about 5-10 minutes. Add melted butterscotch chips and mix to combine. Sift in powdered sugar and mix until incorporated. Finally, mix in butter extract and vanilla bean paste until the frosting is light and fluffy, about 1 minute.
- Decorate cookies: Once the cookies are cooled, spread a layer of butterscotch buttercream on each cookie using a mini offset spatula. Drizzle the butterbeer caramel over each cookie and sprinkle with sprinkles if desired. Serve and enjoy!
Notes
- Use room temperature egg yolks for better incorporation and creaminess.
- To melt butterscotch chips, microwave in short bursts and stir frequently to avoid burning.
- If butterscotch beer or cream soda is unavailable, a butterscotch-flavored soda or a homemade syrup can be substituted.
- Shaping the cookies right after baking helps achieve a uniform, professional look.
- The frosting can be refrigerated for up to 3 days; bring to room temperature and re-whip before decorating.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg
