Description
Harry Potter Butterbeer Cookies are delightful soft cookies infused with rich butterscotch and butterbeer flavors, topped with a creamy butterscotch buttercream and drizzled with luscious butterbeer caramel. Perfect for fans of the wizarding world looking to bring a magical touch to their baking.
Ingredients
Scale
For the Butterbeer Cookies
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla bean paste or extract
- 1 1/2 tsp butter extract
- 1/4 cup (50 g) butterscotch chips, melted and slightly cooled
- 1/2 cup (100 g) butterscotch chips
For the Butterbeer Caramel
- 12 oz (355 ml) butterscotch beer or cream soda
- 3 tbsp (42 g) unsalted butter, softened
- 3 tbsp (45 ml) heavy cream, at room temperature
- Pinch salt
For the Butterscotch Buttercream
- 1/2 cup (112 g) unsalted butter, softened
- 1/8 tsp salt
- 1/2 cup (100 g) butterscotch chips, melted and slightly cooled
- 1 cup (130 g) powdered sugar
- 1/4 tsp butter extract
- 1/2 tsp vanilla bean paste or extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter, light brown sugar, and granulated white sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Mix in the egg yolks, vanilla bean paste or extract, butter extract, and melted butterscotch chips on medium speed until the mixture is pale in color and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Combine Dry and Wet: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined without overmixing.
- Fold in Butterscotch Chips: Using a rubber spatula, fold in the remaining butterscotch chips into the dough for added texture and flavor.
- Portion Cookies: Scoop the dough using a large cookie scoop into 2 tablespoon portions. Arrange the cookie dough balls six at a time on a parchment paper-lined baking sheet, spacing them 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 10-11 minutes until edges are lightly golden.
- Shape Cookies: Immediately after baking, press a large circular cookie cutter around each cookie to shape them into perfect circles.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make Butterbeer Caramel: In a pot, simmer the butterscotch beer or cream soda over medium-low heat until it thickens and turns a deep golden color, about 15-17 minutes.
- Add Butter to Caramel: Reduce heat to low and stir in the softened unsalted butter until fully incorporated.
- Finish Caramel: Mix in the heavy cream and a pinch of salt, simmer for another minute, then remove from heat and let it cool.
- Prepare Butterscotch Buttercream: In a medium bowl, whip the softened unsalted butter and salt with an electric mixer on high speed until pale and fluffy, around 5-10 minutes.
- Add Melted Butterscotch Chips: Pour in the melted and slightly cooled butterscotch chips and combine well.
- Add Sugar and Flavorings: Sift in the powdered sugar and mix until combined. Then add butter extract and vanilla bean paste or extract, mixing until the frosting is light and fluffy, about 1 minute more.
- Decorate Cookies: Once the cookies are completely cooled, spread a generous layer of butterscotch buttercream on each using a mini offset spatula.
- Drizzle Caramel and Serve: Drizzle the butterbeer caramel over each frosted cookie and sprinkle with your favorite sprinkles. Serve and enjoy!
Notes
- Make sure the butter and egg yolks are at room temperature for best mixing results.
- Use a large cookie scoop for evenly sized cookies to ensure even baking.
- Pressing the cookie cutter immediately after baking helps to achieve uniform round cookies.
- If butterscotch beer is unavailable, cream soda is a suitable substitute for the caramel.
- The buttercream can be stored in the refrigerator and brought to room temperature before frosting.
- Use parchment paper to prevent cookies from sticking and ease cleanup.
- Let the caramel cool slightly before drizzling to avoid melting the buttercream.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg
