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Home » Recipes » Drop Cookies

Butterbeer Cookies Recipe (No Pudding)

Published: May 28, 2023 · Updated: Nov 7, 2024 by Carissa Erzen · This post may contain affiliate links · 3 Comments

Jump to Recipe Save RecipeSaved!
5 from 1 vote

May I have your attention, students? Today we have a very special lesson for potions class - butterbeer cookies! These chunky cookies are inspired by the flavors of butterbeer served in Hogsmeade. Alas, the student who makes the most scrumptious butterbeer cookies recipe today will earn twenty points for their house!

a hand holding a chunky cookie broken in half

If you've read the Harry Potter books or seen the movies, you've probably heard of the drink called butterbeer. It's a sweet butterscotch-flavored drink served either hot or cold. And don't worry, these butterbeer cookies don't contain any alcohol. Just pure magic.

These cookies are perfect for your next Harry Potter party or movie marathon! And this butterbeer cookies recipe takes as much inspiration as possible from the wizarding world of Harry Potter. Each cookie is topped with butterbeer frosting, reminiscent of a glass of butterbeer topped with its classic foam!

Ever since I was a kid, I've been obsessed with Harry Potter. And I jump at any chance to bring the wizarding world to life through food! For more recipes inspired by the Harry Potter series that I've been brewing over the years, try my Pumpkin Pasties and Bangers & Mash.

a stack of three Butterbeer Cookies on a black plate

Why You'll Love these Cookies

  • These cookies are made from scratch, so you don't need any butterscotch pudding mix or boxed cake mix.
  • The warm butterscotch flavor is like biting into a comforting hug.
  • This Harry Potter butterbeer cookies recipe makes a dozen gigantic cookies, enough to share with friends in the common room, or even with Hagrid.
  • You can freeze the cookie dough and only bake a few at a time, so you can have butterbeer cookies as quickly as you would with a summoning charm.
  • These cookies stay soft and chewy for up to a whole week!

And for more Harry Potter cookies, try Harry Potter Bon Bons, Harry Potter Sugar Cookies, and Hagrid's Hut gingerbread house.

Harry Potter butterbeer cookies frosted with buttercream frosting

Ingredients Needed

For the Butterbeer Cookies

  • Unsalted butter - Use cold unsalted butter cut into small cubes
  • Granulated sugar
  • Dark brown sugar - Adds a caramelized flavor and moisture, creating chewier cookies
  • Butterscotch chips - Provides the essential butterscotch flavor that butterbeer is known for. You can substitute white chocolate chips.
  • All purpose flour
  • Salt
  • Baking soda - Leavens the cookies to rise in the oven, and reacts with the acidic brown sugar to create chewier cookies
  • Eggs
  • Butter or butterscotch extract - Enhances the butterbeer flavor in the cookies

For the Frosting

  • Unsalted butter
  • Powdered sugar - Gives the frosting a fluffy texture and sweet flavor
  • Butter or butterscotch extract
cookie dough and frosting ingredients laid out on a wooden table

How to Make this Recipe

Make the Butterbeer Cookies

Break up the butter: In a large mixing bowl, add the cold cubed butter and break it up for 30 seconds with a large wooden spoon or with the paddle attachment in a stand mixer.

Add the sugars: Add the granulated sugar and brown sugar. Mix for 1 minute until the sugar is distributed and coats the butter.

Add the butterscotch: Add the butterscotch chips and mix for another 30 seconds to distribute them throughout the mixture.

Add the remaining dry ingredients: Add the all purpose flour, salt, and baking soda. Mix for about 1 to 2 minutes, until the mixture forms fine crumbs.

Add the wet ingredients: Add the whisked eggs and butterscotch or butter extract. Mix just until the dough comes together, after about 1 minute. It should still be chunky and not entirely smooth, but holds is shape when squeezed in your hand.

Form and freeze the cookie dough balls: Gently press the dough into 12 evenly-shaped balls in the palms of your hands and spread them out on a large baking sheet lined with parchment paper or a non-stick baking mat.
Freeze the dough balls for at least one hour, or until you're ready to bake them.

twelve cookie dough balls on a baking sheet

Preheat the oven: Preheat the oven to 350°F.

Bake the cookies: Bake the cookies for 15 to 20 minutes, just until the bottom edges become golden.

Make the Frosting

Beat the butter: Beat the softened butter either in a large mixing bowl with an electric hand whisk or wooden spoon, or in the bowl of a stand mixer with the paddle attachment. Beat for about 2 to 3 minutes, until the butter is pale yellow and fluffy.

Add the powdered sugar to the frosting: Add the powdered sugar and butterscotch or butter extract, then continue mixing until it forms a soft, fluffy frosting, after about 3 to 4 minutes.

Let cool and frost: Let the cookies cool for at least 10 minutes, then add the frosting on top with a butterknife or small spatula.

two hands frosting a butterbeer cookie with buttercream frosting

What is the Secret to Chewy Cookies?

  • Rest the dough in the freezer - Allow your cookie dough balls to freeze before baking them. This will cause the cookie dough to take longer to heat up, so the cookies won't spread as much in the oven. Thicker cookies come out chewy and delicious.
  • Gently shape your cookies - Instead of firmly rolling and pressing your cookie dough into balls, just gently pat the dough together in a rough ball. By not compacting the dough, each cookie comes out extra chunky and chewy.
  • Don't overbake your cookies - Leave your cookies in the oven just until the bottom edges of the cookies are golden. Baking your cookies any longer will cause them to be crispy. You want them almost underbaked for a gooey, chewy center.
  • Sweeten with brown sugar - Brown sugar contains molasses which adds more moisture to your cookies, making them chewier.
a hand lifting a half-eaten cookie off a stack of more cookies

Frequently Asked Questions

Do I have to frost these cookies?

Adding the frosting is totally up to you! These cookies are delicious both with and without the butterbeer frosting.

What flavor is butterbeer?

If you've tried the butterbeer at Universal Studios and the Wizarding World of Harry Potter, you'll know it tastes like liquid butterscotch. It's super sweet, with a buttery, caramelized flavor.

Can I freeze these cookies?

Yes, you can absolutely freeze these cookies. They freeze best without the frosting on top. Store cooled cookies in an airtight container or freezer safe bag in the freezer for up to 3 months.

How long do butterbeer cookies last?

Store cooled cookies in an airtight container for up to 1 week at room temperature. They stay fresh and soft for a surprisingly long time!

a stack of butterbeer cookies in front of the Harry Potter books

More Harry Potter Recipes

If you're looking for more Harry Potter inspired recipes to enjoy, try these!

  • 4 Ingredient Harry Potter Chocolate Bonbons
  • Easy Harry Potter Sugar Cookies with Royal Icing
  • Harry Potter Pumpkin Pasties from Scratch
  • Vegan Butterbeer Recipe
several frosted cookies on black plates next to packages of Harry Potter candy

Butterbeer Cookies Recipe

Carissa Erzen
This Harry Potter Butterbeer Cookies Recipe creates chewy cookies with a warm butterscotch flavor. It's like the butterbeer drink from the wizarding world in cookie form!
5 from 1 vote
Print Pin Recipe Rate Recipe Save Saved Recipe!
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Freeze Time 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine American, English
Servings 12 cookies
Calories 564 kcal

Ingredients
  

Butterbeer Cookies

  • 1 cup unsalted butter, cold and cubed (2 sticks)
  • ½ cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup butterscotch chips
  • 3 cups all purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs (whisked separately in a small bowl)
  • 1 teaspoon butterscotch or butter extract

Butterbeer Frosting

  • ½ cup unsalted butter, softened to room temperature (1 stick)
  • 2 cups powdered sugar
  • ½ teaspoon butterscotch or butter extract

Instructions
 

Butterbeer Cookies

  • In a large mixing bowl, add the cold cubed butter and break it up for 30 seconds with a large wooden spoon or with the paddle attachment in a stand mixer.
  • Add the granulated sugar and brown sugar. Mix for 1 minute until the sugar is distributed and coats the butter.
  • Add the butterscotch chips and mix for another 30 seconds to distribute them throughout the mixture.
  • Add the all-purpose flour, salt, and baking soda. Mix for about 1 to 2 minutes, until the mixture forms fine crumbs. It's okay if there still a few larger chunks.
  • Add the whisked eggs and butterscotch or butter extract. Mix just until the dough comes together, for about 1 minute. It should still be chunky and not entirely smooth, but holds is shape when squeezed in your hand.
  • Gently press the dough into 12 evenly-shaped balls and spread them out on a large baking sheet lined with parchment paper or a nonstick baking mat.
    Freeze the dough balls for at least an hour.
  • Preheat the oven to 350°F.
    I like to take the baking tray out of the freezer and let it sit on the counter at room temperature for 5 to 10 minutes. The cookies will still be frozen, and your baking sheet won't experience such a drastic temperature change.
  • Bake the cookies for 15 to 20 minutes, just until the bottom edges become golden.

Butterbeer Frosting

  • Beat the softened butter either in a large mixing bowl with an electric hand whisk or wooden spoon, or in the bowl of a stand mixer with the paddle attachment. Beat for about 2 to 3 minutes, until the butter is pale yellow and fluffy.
  • Add the powdered sugar and butterscotch or butter extract. Continue mixing until it forms a soft, fluffy frosting. This usually takes around 3 to 4 minutes.
  • Let the cookies cool for at least 10 minutes, then add the frosting on top with a butterknife or small spatula. Enjoy!!

Notes

  • Instead of firmly rolling and pressing your cookie dough into balls, just gently pat the dough together in a rough ball.
  • Don't skip resting the dough in the freezer for at least an hour. This ensure thick, chunky, chewy cookies.
  • Bake your cookies just until the bottom edges of the cookies are golden. You want them almost underbaked for a gooey, chewy center.
  • Store cooled cookies in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months. 
  •  

Nutrition

Serving: 1cookieCalories: 564kcalCarbohydrates: 83gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 266mgPotassium: 77mgFiber: 1gSugar: 57gVitamin A: 763IUCalcium: 32mgIron: 2mg
Keyword butterbeer cookie recipe, butterbeer cookies, chewy cookie recipe, Harry Potter cookies
Did you make this recipe?Leave a comment below and tag @humbly-homemade on social!

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About Carissa Erzen

Growing up in Germany, I fell head-over-heels in love with ALL the German baked goods, from Lebkuchen to pretzels. Now I'm the founder, recipe developer, and food photographer behind Humbly Homemade, where I test and share German sweets lovingly created from scratch. So pull up a chair, and stay a while!

Reader Interactions

Comments

  1. Azilde Elizabeth

    November 16, 2022 at 4:38 pm

    Yum! I'm adding this to my holiday cookie recipes! 🤤

    Reply
  2. Jessica

    November 13, 2022 at 7:48 am

    Saving!! You have the BEST recipes!

    Reply
    • Humbly Homemade

      January 14, 2023 at 1:36 pm

      Aww thank you! I'm catching up on comments, I'm sorry I'm replying to this so late! lol Let me know if you make these cookies!!

      Reply
5 from 1 vote (1 rating without comment)

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