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Butterbeer Cookies with Butterscotch Frosting and Harry Potter-Inspired Sprinkles Recipe

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4.2 from 175 reviews

These Butterbeer Cookies are soft, flavorful treats inspired by the magical world of Harry Potter, topped with a light and fluffy butterscotch buttercream and festive sprinkles.

Ingredients

Units Scale

Cookie Dough

  • 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 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

Frosting

  • 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

  1. Preheat the oven: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
  2. Cream butter and sugars: Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.
  3. Add egg and vanilla: Add the egg and the vanilla extract until and mix.
  4. Mix dry ingredients: Mix the dry ingredients (flour, baking powder, and salt) until combined.
  5. Scoop dough balls: Use a large cookie scoop and scoop out 7-8 equally sized cookie dough balls.
  6. Shape cookies: Roll the dough into balls. Place the balls on the cookie sheet and flatten the cookies to ¾ inches in thickness.
  7. Bake: Bake for 12-13 min until lightly golden on the edges.
  8. Cool cookies: 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.
  9. Decorating the cookies:
  10. Cream butter for frosting: Using a hand or stand mixer, cream the butter until smooth.
  11. Add other frosting ingredients: Add powdered sugar, vanilla, and heavy cream.
  12. Beat frosting mixture: Beat for 2 mins on low-speed
  13. Add butterscotch syrup: Add the butterscotch syrup and beat on HIGH for 4 minutes, creating a very light and fluffy buttercream.
  14. Prepare piping bag: Add the frosting to a piping bag fitted with a Tip 10 or 12
  15. Pipe frosting and decorate: 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

  • Let cookies sit on baking sheet for at least 10 minutes before transferring to a cooling rack to ensure they don’t break.

Find it online: https://yumfoodusa.com/butterbeer-cookies-with-butterscotch-frosting-and-harry-potter-inspired-sprinkles-recipe/