Go Back

Harry Potter Butterbeer Cookies

Harry Potter butterbeer cookies are soft, spiced cookie rounds with melted butterscotch chips and a cream-soda butterbeer frosting. Bake at 375°F until just set, then pipe the fluffy butterscotch-cream frosting and finish with gold sugar sprinkles.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
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) Softened for creaming.
  • 1 cup brown sugar
  • 0.25 cup butterscotch chips (melted) Melted and cooled slightly.
  • 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 tbsp cream soda Add 2–3 tbsp as needed for piping consistency.
  • 1 tsp vanilla
  • 1 gold sugar sprinkles

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the butterbeer cookie dough
  1. Beat the softened butter and brown sugar until smooth, then stream in the melted butterscotch chips. Mix in the egg, vanilla, and cream soda until combined, scraping the sides as needed.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt, then fold the dry mixture into the wet ingredients just until no dry streaks remain. Scoop 2-tablespoon rounds and place them on a sheet pan with space between.
Bake and cool
  1. Bake at 375°F for 10–12 minutes, until the edges look set and the centers are still soft. Let the cookies cool completely on the pan before frosting.
Make frosting and decorate
  1. Beat the softened unsalted butter with the butterscotch sauce until smooth, then mix in powdered sugar in batches. Add vanilla and enough cream soda (2–3 tbsp total) to make the frosting fluffy and pipeable.
  2. Pipe or spread frosting onto each cooled cookie, then decorate with gold sugar sprinkles. Let the frosting set for a few minutes before serving.

Notes

Pro tip: cool the baked cookies fully before frosting so the cream-soda butterbeer frosting stays thick and doesn’t melt. Store cookies in an airtight container for 3 days at room temperature, or refrigerate up to 5 days. Freeze frosted cookies up to 1 month; thaw in the fridge overnight. If you want a dairy-light option, use plant-butter in both the cookies and frosting for a similar texture.