Description
Harry Potter Butterbeer Cookies are soft, buttery treats infused with butterscotch and vanilla flavors, topped with a rich butterscotch buttercream and drizzled with homemade butterbeer caramel. These magical cookies capture the essence of the famous wizarding beverage, perfect for fans and dessert 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 Mix Dry Ingredients: Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this flour mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened butter, light brown sugar, and granulated white sugar together until light and fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed.
- 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 the mixture is pale and fluffy, approximately 1-2 minutes. Scrape the bowl as necessary to fully combine.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Add Butterscotch Chips: Fold in the remaining 1/2 cup butterscotch chips gently with a rubber spatula until evenly distributed through the dough.
- Portion Dough and Bake: Use a large cookie scoop to portion the dough into 2 tablespoon-sized balls. Arrange six cookie dough balls per baking sheet lined with parchment paper, spacing them 2 inches apart. Bake in the preheated oven for 11 minutes.
- Shape Cookies: Right after baking, use a large circular cookie cutter to gently press around each cookie to create a perfect round shape. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Butterbeer Caramel: Pour the butterscotch beer or cream soda into a pot and simmer over medium-low heat for about 15-17 minutes, until the liquid thickens and turns a deep golden color.
- Incorporate Butter, Cream, and Salt: Reduce heat to low and stir in the softened butter until fully melted and blended. Then add the heavy cream and a pinch of salt, stirring to combine. Simmer the caramel over low heat for 1 more minute, then remove from heat to cool.
- Make Butterscotch Buttercream: In a medium bowl, beat 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: Mix the melted and slightly cooled butterscotch chips into the whipped butter until fully incorporated.
- Add Powdered Sugar and Flavorings: Sift in the powdered sugar and mix until combined. Finally, add the butter extract and vanilla extract and beat the frosting until light and fluffy, about 1 more minute.
- Decorate Cookies: Once the cookies are fully cooled, spread each cookie with butterscotch buttercream using a mini offset spatula. Drizzle the prepared butterbeer caramel over the frosting and sprinkle with your choice of sprinkles. Serve and enjoy!
Notes
- Make sure the butter and egg yolks are at room temperature for better mixing and texture.
- If butterscotch beer or cream soda is not available, a good quality cream soda can be used as a substitute in the caramel.
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking and ensure even baking.
- The shaping step with the cookie cutter is optional but gives the cookies a uniform, professional appearance.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute the butter and cream with plant-based alternatives, but the texture may slightly vary.
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: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
