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Butterbeer Cookies with Butterscotch Frosting and Harry Potter Sprinkles Recipe

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4.6 from 71 reviews

Delight in these magical Butterbeer Cookies inspired by Harry Potter, featuring a soft, buttery cookie base topped with a luscious butterscotch buttercream frosting and festive sprinkles. Perfect for any wizarding event or sweet craving!

Ingredients

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 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 tablespoons heavy cream
  • Harry Potter-inspired sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
  2. Cream Butter and Sugars: In a mixing bowl, cream together 1/2 cup softened butter, 1/3 cup granulated sugar, and 3/4 cup brown sugar until the mixture is smooth and creamy, which helps in aerating the batter for soft cookies.
  3. Add Wet Ingredients: Incorporate 1 room temperature egg and 2 teaspoons of pure vanilla extract into the creamed mixture, mixing thoroughly to combine all the flavors evenly.
  4. Mix Dry Ingredients: In a separate bowl, combine 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt, then gradually blend these dry ingredients into the wet mixture until just combined to avoid overmixing.
  5. Shape Cookies: Using a large cookie scoop, portion out 7-8 equal dough balls. Roll each dough ball and place on the prepared baking sheet, flattening each to about ¾ inch thickness for even baking.
  6. Bake: Bake the cookies in the preheated oven for 12-13 minutes or until the edges turn lightly golden, indicating they are perfectly baked without overcooking.
  7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes to set, then transfer to a wire rack to cool completely before frosting.
  8. Prepare Frosting: In a bowl, cream 1/2 cup softened butter until smooth. Add 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 1-2 tablespoons heavy cream, beating on low speed for 2 minutes to combine.
  9. Add Butterscotch Syrup: Pour in 1/4 cup butterscotch syrup and beat on high speed for 4 minutes until the frosting becomes very light and fluffy, perfect for piping.
  10. Frost Cookies: Transfer the frosting to a piping bag fitted with a Tip 10 or 12. Starting from the center of each cookie, pipe a dot and then circle it closely until the cookie is fully covered.
  11. Decorate: Immediately top the frosted cookies with Harry Potter-inspired sprinkles to add a magical finishing touch.

Notes

  • Ensure the egg is at room temperature to help the ingredients blend smoothly and create a tender cookie.
  • Do not overmix the cookie dough once the flour is added, to avoid tough cookies.
  • Flatten the cookies evenly to ensure uniform baking.
  • Cool cookies completely before frosting to prevent the buttercream from melting.
  • Adjust heavy cream quantity in frosting to achieve desired consistency for piping.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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