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Harry Potter Butterbeer Cookies

Harry Potter butterbeer cookies are soft, butterscotch-sweet rounds baked until just set, then topped with a creamy cream soda butterbeer frosting. Finished with gold sugar sprinkles and a butterscotch-kissed flavor that feels like a cozy candy shop.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For butterbeer cookies
  • 2.25 cup flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup butter (softened)
  • 1 cup brown sugar
  • 0.25 cup butterscotch chips melted
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp cream soda
For butterbeer frosting
  • 0.5 cup unsalted butter (softened)
  • 3 tbsp butterscotch sauce
  • 2 cup powdered sugar
  • 2.5 tbsp cream soda
  • 1 tsp vanilla
  • 1 gold sugar sprinkles

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the butterbeer cookie dough
  1. Beat the butter (softened) and brown sugar together until smooth and creamy, with no dry sugar pockets visible.
  2. Add the melted butterscotch chips, egg, vanilla, and cream soda, then beat just until the mixture looks glossy and fully combined.
  3. Whisk together the flour, baking soda, baking powder, cinnamon, and salt, then fold into the wet ingredients until no streaks remain.
  4. Scoop the dough into 2-tablespoon rounds and place them on a sheet pan in even spacing.
Bake and cool
  1. Bake at 375F for 10-12 minutes, watching for edges to look set while centers remain slightly soft.
  2. Cool completely on the sheet pan until cookies are firm enough to frost without smearing.
Make the butterbeer frosting
  1. Beat the unsalted butter (softened) with the butterscotch sauce until smooth and lightly thickened.
  2. Add the powdered sugar and beat until fluffy, stopping to scrape the bowl as needed.
  3. Mix in 2-3 tablespoons cream soda and the vanilla until the frosting reaches a pipeable or spreadable texture.
Frost and decorate
  1. Pipe or spread the frosting onto each cooled cookie, aiming for a neat swirl or domed layer.
  2. Top with gold sugar sprinkles so they adhere and create a visible sparkle layer.

Notes

Pro tip: melt the butterscotch chips and let them cool briefly so the egg doesn’t scramble. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days; freeze unfrosted cookies for up to 2 months, then thaw and frost.