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.
Equipment
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 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.