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Harry Potter Butterbeer Cookies

Harry Potter butterbeer cookies with soft, cinnamon-kissed centers and a butterscotch cream soda frosting. Melted butterscotch chips and cream soda add the signature caramel-butterbeer flavor, finished with gold sugar sprinkles.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
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)
  • 1 cup brown sugar
  • 0.25 cup butterscotch chips, melted
  • 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
  • 1 tsp vanilla
  • 1 gold sugar sprinkles

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the butterbeer cookie dough
  1. Preheat the oven to 375°F and line a sheet pan with parchment for easy release.
  2. Whisk together flour, baking soda, baking powder, cinnamon, and salt until evenly combined.
  3. Beat butter and brown sugar until smooth and lighter in color, then add melted butterscotch chips, egg, vanilla, and cream soda.
  4. Fold in the flour mixture just until no dry streaks remain, then scoop 2-tablespoon rounds onto the prepared sheet pan, spaced apart.
Bake and cool
  1. Bake at 375°F for 10-12 minutes, until the edges look set and the centers still look slightly soft.
  2. Cool the cookies completely on the sheet pan or a rack so the frosting doesn’t melt.
Frost and decorate
  1. Beat the frosting ingredients (softened butter, butterscotch sauce, powdered sugar, cream soda, and vanilla) until smooth and fluffy.
  2. Pipe or spread the butterbeer frosting onto each cooled cookie.
  3. Finish with gold sugar sprinkles so they cling to the frosting.

Notes

For the best texture, measure flour by spooning and leveling (not packing) so the dough doesn’t turn dry. Store cookies in an airtight container at room temperature for up to 3 days; refrigerate for up to 5 days. Freeze baked cookies without frosting for up to 2 months, then thaw and frost after thawing. For a dairy-free option, use a 1:1 plant butter stick and dairy-free butterscotch sauce.