Introduction

These Butterbeer Cookies bring a magical twist to your baking with a rich butterscotch buttercream frosting inspired by the famous Harry Potter drink. Soft, sweet, and topped with fun sprinkles, they’re perfect for fans and cookie lovers alike.

The image shows six round cookies placed on a white marbled surface with a red and yellow striped fabric partially underneath. Each cookie has two main layers: a light brown cookie base with a smooth texture and a thick spiral layer of white frosting on top. The frosting is decorated with small, colorful sprinkles, including yellow leaves, black witch hat shapes, red stick pieces, and small round red and orange dots. The cookies are arranged close together, filling most of the image area. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter (softened, for frosting)
2 cups powdered sugar
1/4 cup butterscotch syrup
1/2 teaspoon vanilla extract (for frosting)
1-2 tablespoons heavy cream
Harry Potter-inspired sprinkles

Instructions

Step 1: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Step 2: Cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
Step 3: Add the egg and vanilla extract, mixing well until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add this to the wet ingredients and mix until combined.
Step 5: Use a large cookie scoop to portion out 7-8 evenly sized dough balls.
Step 6: Roll the dough into balls, place them on the prepared baking sheet, and gently flatten each cookie to about ¾ inch thickness.
Step 7: Bake for 12-13 minutes, or until the edges are lightly golden.
Step 8: Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack to cool completely.
Step 9: For the frosting, beat the softened butter until smooth using a hand or stand mixer.
Step 10: Add powdered sugar, vanilla extract, and heavy cream; beat for 2 minutes on low speed.
Step 11: Add the butterscotch syrup and increase the mixer speed to high, beating for 4 minutes until the buttercream is light and fluffy.
Step 12: Transfer the frosting to a piping bag fitted with a round tip (size 10 or 12 recommended).
Step 13: Pipe a small dot in the center of each cookie then make a tight circle around it, continuing to fill the cookie surface with frosting.
Step 14: Immediately top each frosted cookie with Harry Potter-inspired sprinkles for a magical finish.

Tips & Variations

Ensure the egg is at room temperature to help the dough mix smoothly and produce tender cookies.
Substitute butterscotch syrup with caramel sauce for a slightly different sweet flavor.
For a festive look, use gold or themed sprinkles that match special occasions or Harry Potter events.
If a firmer frosting is desired, chill it briefly before piping.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Keep frosted cookies separate with parchment paper between layers to prevent sticking. For longer storage, freeze unfrosted cookies in a sealed container for up to 2 months and frost after thawing. To reheat, allow frosted cookies to come to room temperature before serving.

How to Serve

The image shows six large round cookies placed on a white marbled texture. Each cookie has one thick base layer in light brown with a slightly rough texture. On top, there is a single spiral layer of smooth, creamy white frosting covering the entire surface. The frosting is decorated with colorful sprinkles including small red, yellow, orange, and pink shapes, as well as tiny black triangular pieces scattered evenly. Some cookies rest on a red fabric with vertical gold stripes running through it. The cookies are closely arranged, showing their detailed texture and vibrant decorations. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is preferred for its flavor and texture, but margarine can be used as a substitute. Keep in mind the cookies may have a slightly different taste and consistency.

How do I make sure my frosting is fluffy?

Use softened butter and beat the frosting long enough—about 4 minutes on high speed after adding the syrup—to incorporate air and create a light, fluffy texture.