Cast a delicious spell with these enchanting butterbeer cookies, a mouthwatering recipe that will take you straight to Hogsmeade. These delightful treats capture the essence of butterbeer flavor, featuring a soft, chewy cookie base topped with a butterscotch frosting. Whether you’re a die-hard Potterhead or simply a lover of all things sweet and magical, these butterbeer cookies will be your new favorite indulgence.
As an big Harry Potter fan, I’ve always loved the butterbeer flavor. I visited the Wizarding World park with my family last year for the first time, and you’d better believe Butterbeer was on all of our must-have lists!
And what better way to enjoy this flavor at home than with butterbeer cookies? These cookies have a soft cookie base with the perfect balance of butterscotch, vanilla, and a hint of spice. They are topped off with butterscotch frosting and some Harry Potter-inspired sprinkles!
The cookies’ butterbeer flavor comes from the brown sugar and butter, and the frosting uses butterscotch syrup. The result is a treat that is both visually stunning and incredibly delicious.
I made these as Crumbl-style cookies by making large, soft, cake-like cookies and piping the icing on in swirls. But you can just slather the icing all over the cookies if piping it on is too much effort.
In this post, I’ll guide you through the magical process of creating your own butterbeer cookies, from the cookie dough to the butterscotch frosting. So channel your inner wizard and bring the magic of Butterbeer to your kitchen!
Looking for more cookie recipes? Try chocolate mint kiss cookies, pumpkin cake mix cookies, or pumpkin snickerdoodles.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
These cookies use baking staples – butter, white sugar, brown sugar, egg, flour, salt, baking powder, powdered sugar, and vanilla extract. You will also need:
- Sprinkles: Of course, you need Harry Potter-inspired sprinkles! You can find these sprinkles online or at specialty baking stores.
- Butterscotch syrup: This helps create the butterbeer flavor. You can find butterscotch syrup in most grocery stores near the ice cream toppings.
- Heavy cream
🥣How to Make Butterbeer Cookies
- First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the egg and vanilla extract and beat it together.
- Gradually stir in the dry ingredients (flour, baking powder, and salt) until just incorporated.
- Use a large cookie scoop or a spoon to portion the dough into 7-8 equally-sized balls. Roll each ball and flatten it slightly to about ¾ inches thick.
- Arrange the cookies on the prepared baking sheet, leaving space between each one to allow for spreading. Put them in the oven and bake for 12-13 minutes or until they’re lightly golden around the edges.
- Once the cookies are done, remove them from the oven and let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
- Once they are cooled, make the frosting. Cream the butter until smooth, then stir in the powdered sugar, vanilla, and heavy cream.
- Beat for 2 minutes on low speed. Add the butterscotch syrup and beat on high for 4 minutes.
- Add the frosting to a piping bag. Pipe the frosting onto the cookies, starting in the center and going out in a circle. Finish the cookies off with the Harry Potter-inspired sprinkles.
🍴Serving Ideas
These delightful Butterbeer Cookies are ready to be devoured by hungry witches, wizards, and muggles alike. Of course, you could just grab a cookie and munch away, but there are plenty of other fun ways to enjoy these treats.
One of my favorite ways to serve Butterbeer Cookies is as part of a Harry Potter-themed party spread. Make some butterbeer and pumpkin pasties, and you’ll bring a little bit of the Wizarding World right into your own home!
These cookies also make a fantastic addition to any holiday cookie tray. The warm, cozy brown sugar and butterscotch flavors are perfect for fall and winter gatherings, and the festive sprinkles add a nice pop of color. Plus, they’re sure to be a hit with any Harry Potter fans in your life.
💭How to Store
To keep your cookies fresh and tasty, store them in an airtight container at room temperature for up to 3 days. If you want to make these cookies ahead of time, you can also freeze the unbaked dough balls for up to 2 months.
Roll the dough into balls and place them on a baking sheet in the freezer until firm. Then, transfer the frozen dough balls to a freezer bag or container and store them until ready to bake.
When you’re ready for fresh-baked cookies, arrange the frozen dough balls on a parchment-lined baking sheet and bake for an extra minute or two.
You can also freeze the fully baked and cooled cookies for up to 1 month. Wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer bag or container. To thaw, leave the cookies at room temperature for a few hours.
⭐Tips
Be sure to check out the step by step instructions
- If you find that your cookie dough is too soft and sticky to work with, try chilling it in the fridge for 15-30 minutes before scooping and rolling.
- One key to soft, chewy cookies is to under bake them. Keep a close eye on your cookies during the last few minutes of baking, and remove them from the oven when they’re just starting to turn golden around the edges. They may look a bit underbaked in the center, but they’ll continue to cook and firm up as they cool.
- While the Harry Potter-inspired sprinkles are definitely a fun touch, if you can’t find them, just use whatever sprinkles you have.
- These are big cookies because they are Crumbl-style! If you prefer smaller cookies, simply portion them into 12 cookies. Smaller cookies will bake faster, so start checking them a few minutes earlier than the recipe suggests.
- You can spread a thick layer of frosting with a knife if you don’t feel like piping into swirls.
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Butterbeer Cookies Recipe
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
Frosting and decorating
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1/4 cup butterscotch syrup
- 1/2 teaspoon vanilla extract
- 1-2 tablespoon heavy cream
- Harry Potter-inspired sprinkles
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
- Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.1/2 cup butter, 1/3 cup granulated sugar, 3/4 cup brown sugar
- Add the egg and the vanilla extract until and mix.1 egg, 2 teaspoons pure vanilla extract
- Mix the dry ingredients (flour, baking powder, and salt) until combined.1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Use a large cookie scoop and scoop out 7-8 equally sized cookie dough balls.
- Roll the dough into balls. Place the balls on the cookie sheet and flatten the cookies to ¾ inches in 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 minutes before transferring to a cooling rack to fully cool.
- Decorating the cookies
- Using a hand or stand mixer, cream the butter until smooth.1/2 cup butter
- Add powdered sugar, vanilla, and heavy cream.2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1-2 tablespoon heavy cream
- Beat for 2 mins on low-speed
- Add the butterscotch syrup and beat on HIGH for 4 minutes, creating a very light and fluffy buttercream.1/4 cup butterscotch syrup
- 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.Harry Potter-inspired sprinkles
Notes
- One key to soft, chewy cookies is to avoid overbaking them. Keep a close eye on your cookies during the last few minutes of baking, and remove them from the oven when they’re just starting to turn golden around the edges. They may look a bit underbaked in the center, but they’ll continue to cook and firm up as they cool.
- While the Harry Potter-inspired sprinkles are definitely a fun touch, if you can’t find them, just use whatever sprinkles you have.
- These are big cookies. If you prefer smaller cookies, simply portion them into 12 cookies. Smaller cookies will bake faster, so start checking them a few minutes earlier than the recipe suggests.
- You can spread a thick layer of frosting with a knife if you don’t feel like piping into swirls.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
