Butterbeer Cookies Straight from the Wizarding World

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It’s time to return to Hogwarts! To celebrate, I have a delicious Butterbeer cookie recipe fit for a Wizard. Delicious butterscotch cookies and butterscotch buttercream frosting with special Harry Potter sprinkles to top them off.

Butterbeer Cookies

Butterbeer Cookies

Butterbeer Cookies

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Prep Time 8 mins
Cooling and Frosting 15 mins
Total Time 40 mins
Course Dessert
Cuisine Dessert
Servings 8 Large Cookies

Equipment

Hand or Stand Mixer
Mixing bowls and spoons
Large cookie scooper (3 tbsp capacity)
Baking Sheets lined with parchment paper
Piping Bag fitted with tip 10 or 12

What you will need

  • 1/2 cup butter softened
  • 1/3 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 egg brought to room temperature* see notes
  • 2 tsp pure vanilla extract
  • 1.5 cup all purpose flour scooped and leveled
  • 1/4 tsp salt
  • 1 tsp baking powder

Butterbeer buttercream

  • 1/2 cup butter softened
  • 2 cup powdered sugar
  • 1/4 cup butterscotch syrup
  • 1/2 tsp vanilla extract
  • 1-2 tbsp heavy cream
  • Harry Potter Sprinkles

Instructions

  • Place the egg in a bowl of warm water for 5 mins (to bring it to room temperature)
  • Preheat the oven to 350F then line a baking sheet with parchment paper and set it aside.
  • Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.
  • Remove the egg from the bowl of warm water, crack it and beat it and the vanilla extract until combined.
  • Add in the dry ingredients (flour, baking powder and salt) and mix until just combined.
  • Use a large cookie scoop and scoop out 7-8 equally sized cookie dough balls.
  • Roll the dough into balls and then roll the balls in the sprinkles.
  • Flatten the cookies to ¾ inch thickness
  • Bake for 12-13 min until lightly golden on the edges
  • Remove from the oven and let sit on the baking sheets for at least ten min before removing to a cooling rack to fully cool down.
  • Make the butterbeer flavored buttercream
  • Using a hand or stand mixer, cream the butter until smooth.
  • Add powdered sugar, vanilla and heavy cream.
  • Beat for 2 mins on low speed
  • Add the butterscotch syrup and beat on HIGH for 4 mins creating a very light and fluffy buttercream.

Decorating

  • Add the frosting to a piping bag fitted with a Tip 10 or 12
  • Starting in the center of the cookie, pipe a dot and then make a tight circle around it. Continue this until the cookie is fully frosted. Immediately top with sprinkles.

Notes

Can be stored in an air tight container or fridge for up to 3 days
Can be made smaller the yield would be closer to 1 dozen
Placing the egg in a bowl of warm water brings it to room temperature quickly which is best for baking.

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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle.

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