Description
Create magical Harry Potter Butterbeer Cookies. These treats combine butterscotch and cream soda for a unique flavor. Follow the steps for perfect, chewy cookies topped with butterscotch buttercream.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/4 cup butterscotch chips, melted and slightly cooled
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp butter extract
- 1/4 tsp rum extract (optional)
- 2 tbsp cream soda
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup butterscotch chips, melted and cooled
- 2–3 tbsp heavy cream or whole milk
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- Pinch of salt
- Butterscotch sauce for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets.
- Whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Melt 1/4 cup butterscotch chips in the microwave in short bursts. Let cool.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Scrape down the bowl.
- Add the melted and cooled butterscotch chips. Beat until incorporated.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract, butter extract, rum extract (if using), and cream soda. Beat until smooth.
- Gradually add the flour mixture on low speed until just combined. Fold gently.
- Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Scoop dough into 2-tablespoon sized balls. Place on baking sheets.
- Bake for 10-12 minutes until edges are set and centers are slightly underdone.
- Cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Melt 1/4 cup butterscotch chips in the microwave. Let cool.
- Beat softened butter until fluffy and pale.
- Add 2 cups of powdered sugar and beat until combined.
- Add the cooled melted butterscotch, vanilla extract, butter extract, salt, and 2 tablespoons of cream. Beat until smooth.
- Gradually add remaining powdered sugar until desired consistency is reached.
- Beat on high speed until light and fluffy.
- Frost cooled cookies.
- Drizzle with butterscotch sauce (optional).
- Serve.
Notes
- Use room temperature butter and eggs.
- Do not overbake the cookies.
- Chill the dough to prevent spreading.
- Butter extract is crucial for butterbeer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg