Butterbeer Cookies Recipe
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These Harry Potter inspired chewy butterbeer cookies are made from scratch without pudding mix or boxed cake mix. Butterscotch chips & frosting make them truly magical!
Equipment
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 extract 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. Bake the cookies for 15 to 20 minutes, just until the bottom edges become golden.
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. as the oven preheats The cookies will still be frozen, and your baking sheet won't experience such a drastic temperature change.
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 20 minutes, then add the frosting on top with a butterknife or small spatula. Enjoy!!
Notes
- Store cooled cookies in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months. They freeze best without the frosting on top.
Nutrition
Serving: 1 cookie (of 12)Calories: 564kcalCarbohydrates: 83gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 266mgPotassium: 77mgFiber: 1gSugar: 57gVitamin A: 763IUCalcium: 32mgIron: 2mg
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