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Harry Potter Butterbeer Cookies

Harry Potter butterbeer cookies are soft, spiced rounds made with butterscotch chips and finished with a piped cream soda butterbeer frosting. Bake at 375°F until just set, then cool completely for clean piped swirls.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For butterbeer cookies
  • 2.25 cup flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup butter softened
  • 1 cup brown sugar
  • 0.25 cup butterscotch chips melted
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp cream soda
For butterbeer frosting
  • 0.5 cup unsalted butter softened
  • 3 tbsp butterscotch sauce
  • 2 cup powdered sugar
  • 2.5 tbsp cream soda start with 2 tbsp; add up to 3 tbsp for piping
  • 1 tsp vanilla
  • 1 gold sugar sprinkles for decorating

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the butterbeer cookie dough
  1. Beat the softened butter with the brown sugar until smooth and slightly fluffy. Mix in the melted butterscotch chips, then beat in the egg and vanilla, and finally beat in the cream soda.
  2. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Fold the dry mixture into the wet mixture until a thick dough forms.
  3. Scoop the dough into 2-tablespoon rounds and place them on a sheet pan with space between cookies.
  4. Bake at 375°F for 10-12 minutes, until the edges look set and the centers still look soft. Cool completely before frosting.
Make and pipe the butterbeer frosting
  1. Beat the softened unsalted butter with the butterscotch sauce until smooth. Beat in the powdered sugar, then add 2-3 tablespoons cream soda as needed for a fluffy, pipeable texture, and beat in the vanilla.
  2. Pipe or spread the butterbeer frosting onto each cooled cookie. Decorate with gold sugar sprinkles right away so they adhere.

Notes

Pro tip: melt the butterscotch chips and cool them slightly before mixing so the dough stays smooth. Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for 5 days; freeze unfrosted cookies for up to 2 months (thaw and frost after). For a dairy-light swap, use plant butter in both the cookies and frosting and use dairy-free powdered sugar blends if needed for structure.