These yummy Butterbeer Cookies are a magical treat for muggles and wizards! Harry Potter fans will love these spectacular Butterbeer cookies! Whip up a batch of Butterbeer cookies today!
These delicious, homemade Butterbeer Cookies have a buttery, vanilla sugar cookie topped with and fluffy butterbeer buttercream icing and Harry Potter inspired sprinkles.
The magic in these delicious Butterbeer cookies is the butterscotch flavoring in the icing.
These butterbeer cookies will transport your family right into the wizarding world of Harry Potter. They’re extra yummy and a perfect addition to a Harry Potter movie marathon. You’ll want to make theis easy, no churn butterbeer ice cream to serve alongside these butterbeer cookies!
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What exactly is Butterbeer?
Butterbeer isn’t actually beer at all. Remember Harry Potter was just a kid when he started drinking it!
The taste of Butterbeer is somewhat like a cream soda, with a butterscotch vanilla flavor. At our house we love frozen butterbeer best but you can also drink it hot!
In the Harry Potter series the characters enjoy Butterbeer when visiting The Three Broomsticks Inn and Hog’s Head Inn.
While the butterbeer is served as a beverage in the Potter series, I find it tastes delicious in all kinds of treats, like butterbeer cupcakes.
You can also make a super easy no churn butterbeer ice cream that tastes so good with these Butterbeer cookies.
These Harry Potter Butterbeer cookies are the perfect thing to serve for International Harry Potter Day, during Harry Potter movie marathons, or at a Harry Potter inspired party.
To make these summer Butterbeer cookies you’ll need a hand or stand mixer, mixing bowls and spoons, a large cookie scooper, baking sheets, parchment paper, and a piping bag fitted with a #10 or #12 tip.
For the cookies you’ll need these Butterbeer cookie ingredients:
- granulated sugar
- brown sugar
- vanilla extract
- all purpose flour
- baking powder
For the Butterbeer buttercream you’ll need:
- powdered sugar
- butterscotch syrup
- heavy cream
- Harry Potter themed sprinkles
First, place the egg in a bowl of warm water to bring it to room temperature. Preheat the oven and link a baking sheet with parchment paper.
Cream the butter, sugar, and brown sugar together until the mixture is smooth and cream.
Add the egg and vanilla extract.
Next, add in the dry ingredients and mix until just combined.
Use a large cookie scoop and scoop out 7 or 8 large cookie dough balls. You’ll want a cookie scoop that holds about 3 tablespoons of dough.
*if you prefer smaller cookies, make the balls with about 2 tablespoons of dough to get closer to a dozen cookies.
Roll the dough into balls. Then roll the balls in granulated sugar.
Flatten the cookies slightly, then bake until they are lightly golden on the edges.
Cool the cookies completely, while the cookies are cooking mix the buttercream frosting. Beat powdered sugar, butter, and vanilla. Then add in the butterscotch syrup.
Beat the icing until it is smooth, then add it to a piping bag.
Ice the cookies. Add Harry Potter Sprinkles to the top of the cookies.
These cookies can be eaten immediately, or they can be stored in an air tight container or fridge for up to 3 days.
- 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
- 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 granulated sugar.
- 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.
- 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.
- 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
Make the cookies:
Make the butterbeer flavored buttercream
Decorate the Butterbeer cookies:
Can be stored in an air tight container or fridge for up to 3 days
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.