Harry Potter Butterbeer Cookies

Looking for a sweet treat straight out of the wizarding world? These Harry Potter–inspired Butterbeer Cookies bring all the butterscotch goodness of Butterbeer right to your kitchen. With a rich butterscotch dough, a creamy butterbeer caramel drizzle, and a fluffy butterscotch buttercream, these magical confections are sure to transport you to Hogsmeade at first bite.

Ingredients

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 (to fold into the dough)

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

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

1. Prepare the Butterbeer Cookies

1. Preheat the Oven
   Set your oven to 350°F (175°C). While it warms up, line a baking sheet with parchment paper.
2. Whisk Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside.
   – 2 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
3. Cream Butter and Sugars
   In a large mixing bowl (or using a stand mixer with the paddle attachment), cream the softened butter, brown sugar, and granulated sugar on high speed for 2–3 minutes, or until the mixture looks light and fluffy.
   – 3/4 cup butter, 3/4 cup brown sugar, 1/4 cup white sugar
4. Add Eggs and Flavorings
   Reduce the mixer speed to medium and blend in the egg yolks, vanilla, butter extract, and the melted butterscotch chips. Continue mixing for 1–2 minutes until the batter becomes pale and airy. Scrape the sides of the bowl as needed.
   – 2 egg yolks, 1 tbsp vanilla, 1 1/2 tsp butter extract, 1/4 cup melted butterscotch chips
5. Mix in Dry Ingredients
   On low speed, slowly combine the dry mixture with the wet ingredients just until you no longer see streaks of flour. Avoid overmixing to keep the cookies tender.
6. Fold in Butterscotch Chips
   Using a rubber spatula, gently stir in the remaining 1/2 cup of butterscotch chips.
   – 1/2 cup butterscotch chips
7. Scoop and Bake
   Scoop the dough into portions of about 2 tablespoons each. Place the dough balls 2 inches apart on your prepared baking sheet. Bake for 10–11 minutes, or until the edges are just set and golden.
8. Shape and Cool
   Right after removing the cookies from the oven, use a circular cookie cutter (or the rim of a glass) to gently nudge each cookie into a neat round shape. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

2. Make the Butterbeer Caramel

1. Simmer Butterscotch Beer
   In a small saucepan, pour in your butterscotch beer (or cream soda) and let it simmer over medium-low heat. Keep an eye on it, stirring occasionally until the liquid reduces and thickens, about 15–17 minutes.
   – 12 oz butterscotch beer or cream soda
2. Incorporate Butter
   Turn the heat to low and stir in the softened butter. Continue mixing until fully melted.
   – 3 tbsp softened butter
3. Finish with Cream and Salt
   Carefully drizzle in the heavy cream and add a pinch of salt. Allow the mixture to simmer for about a minute.
   – 3 tbsp heavy cream, pinch salt
4. Cool Completely
   Remove from heat and let the caramel cool. It will continue to thicken as it rests.

3. Whip Up the Butterscotch Buttercream

1. Beat Butter and Salt
   In a medium bowl, whip the softened butter and salt together with an electric mixer on high speed. Continue mixing for at least 5 minutes, or until the butter turns very pale and fluffy.
   – 1/2 cup butter, 1/8 tsp salt
2. Add Melted Butterscotch Chips
   Pour in the melted (but slightly cooled) butterscotch chips. Blend well, scraping down the sides of the bowl to ensure everything is evenly incorporated.
   – 1/2 cup melted butterscotch chips
3. Incorporate Powdered Sugar
   Gradually sift and add the powdered sugar, mixing on low speed until combined.
   – 1 cup powdered sugar
4. Enhance with Extracts
   Increase the mixer speed to medium and add the butter extract and vanilla. Whip for another minute or so, until the frosting becomes light and airy.
   – 1/4 tsp butter extract, 1/2 tsp vanilla

4. Decorate and Serve

1. Frost the Cookies
   Once your cookies have cooled completely, use a mini offset spatula or piping bag to spread a generous layer of the butterscotch buttercream on each cookie.
2. Drizzle with Caramel
   Spoon or drizzle the cooled butterbeer caramel over the frosted cookies. Top with festive sprinkles if you’d like a little extra sparkle.
3. Enjoy the Magic
   Serve your finished cookies on a platter—or perhaps on a table adorned with Hogwarts house décor! Store any leftovers in an airtight container at room temperature for up to four days, though they’ll likely vanish long before then.

Tips for an Even More Magical Experience

• Presentation Matters: Add a dash of edible gold dust or star-shaped sprinkles for a hint of wizardly wonder.
• Extra Butterscotch Crunch: Stir chopped toffee pieces or additional chips into the dough.
• Pair It Up: Enjoy these cookies with a tall mug of cold Butterbeer or a nice glass of milk.

Summon your inner Hogwarts student and treat yourself to these enchanting Butterbeer Cookies. They’re perfect for a Harry Potter movie marathon, a themed party, or any time you crave a bit of sweet magic!

FAQs

Q: Do I have to frost the cookies?
A: Not at all! They taste delightful straight out of the oven without frosting or caramel. If you’re aiming for a simpler, less sweet treat, feel free to skip the extras.

Q: Can I add white chocolate chips to the cookie batter?
A: Absolutely! You can replace half of the butterscotch chips with white chocolate chips if you want a fun flavor twist—try 1/4 cup of each.

Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough (wrapped well) for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 10 minutes before scooping to make it easier.

Q: How do I store leftovers?
A: Store any frosted cookies in a single layer in an airtight container to prevent smudging. They’ll stay fresh at room temperature for about 4 days.

Q: Is there a substitute for butterscotch beer?
A: If you can’t find butterscotch beer, cream soda is a great alternative. It provides a similar sweet base that still complements the caramel flavor.

Q: Can I freeze these cookies?
A: Yes, you can freeze the baked cookies (unfrosted) for up to 2 months. Thaw them at room temperature, then decorate with buttercream and caramel just before serving.

Print