Description
These Harry Potter Butterbeer Cookies combine soft and fluffy cookies infused with butterscotch flavor, topped with a silky butterscotch buttercream and drizzled with rich butterbeer caramel. Perfect for fans of the magical beverage looking for a sweet treat that captures the essence of Butterbeer in cookie form.
Ingredients
Scale
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
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside.
- Cream Butter and Sugars: Using an electric mixer or stand mixer with a paddle attachment, cream softened butter, light brown sugar, and granulated white sugar on high speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Mix in the egg yolks, vanilla bean paste or extract, butter extract, and melted butterscotch chips on medium speed until the batter is pale in color and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: Slowly add the dry flour mixture to the wet ingredients and mix on low speed just until combined.
- Fold in Chips: Using a rubber spatula, fold the remaining butterscotch chips into the cookie dough.
- Scoop Dough: Scoop the dough into 2 tablespoon portions using a large cookie scoop. Arrange the dough balls on a parchment-lined baking sheet, placing 6 at a time, spaced 2 inches apart.
- Bake Cookies: Bake for 10-11 minutes until the edges start to set. Immediately after baking, use a large circular cookie cutter to gently shape the cookies into perfect circles.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Butterbeer Caramel: In a pot, simmer the butterscotch beer or cream soda over medium-low heat until thickened and a deep golden color, about 15-17 minutes.
- Add Butter to Caramel: Reduce heat to low and stir in the softened butter until fully incorporated.
- Add Cream and Salt: Mix in the heavy cream and a pinch of salt. Let the caramel simmer on low for one minute before removing from heat to cool.
- Make Butterscotch Buttercream: In a medium bowl, whip softened unsalted butter and salt on high speed until pale and fluffy, about 5-10 minutes.
- Add Melted Butterscotch: Combine the melted and slightly cooled butterscotch chips with the whipped butter.
- Incorporate Powdered Sugar: Sift in powdered sugar and mix until combined.
- Add Flavor Extracts: Mix in the butter extract and vanilla bean paste or extract, whipping until light and fluffy, about 1 more minute.
- Decorate Cookies: Once cookies are completely cooled, spread a layer of butterscotch buttercream on each using a mini offset spatula. Drizzle with the cooled butterbeer caramel and sprinkle with sprinkles if desired. Serve immediately.
Notes
- Use room temperature ingredients for best mixing results and texture.
- The circular cookie cutter step right after baking helps achieve a uniform shape.
- If butterscotch beer is unavailable, cream soda can be used as a substitute for similar flavor.
- Allow butterbeer caramel and buttercream to cool sufficiently before decorating to avoid melting the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a dairy-free version, substitute butter and cream with suitable vegan alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
