Harry Potter Butterbeer Cookies

Experience the wizardry of Harry Potter with these enchanting Butterbeer Cookies! Immerse yourself in the rich, butterscotch-infused flavors that capture the essence of the wizarding world’s most famous drink. Transport your taste buds to the halls of Hogwarts with every bite.

What Does Butterbeer Taste Like?

Butterbeer, as described in the Harry Potter series, offers a delightful and enchanting taste experience. Its primary flavor is that of rich butterscotch, reminiscent of creamy caramel with a touch of toffee-like sweetness. Served frothy, Butterbeer’s creamy texture adds to its overall indulgence.

Some interpretations suggest a subtle hint of bitterness, which lends complexity to its profile. Ultimately, Butterbeer is more than just a drink; it’s a magical concoction that captures the essence of the wizarding universe, making it a unique and cherished treat for all who taste it whether you prefer Hot Butterbeer, Frozen Butterbeer, or Authentic Butterbeer.

Ingredients Needed

Butterbeer cookies use pantry staple ingredients, such as flour, sugar, butter, eggs, baking powder, and vanilla extract. However, to infuse them with the essence of Butterbeer, you’ll add butterscotch syrup for that signature flavor, butterscotch chips to enhance the butterscotch taste and texture, and a touch of rum extract to mimic the warmth of the wizarding world.

• Butterscotch Syrup – In the cookie batter, butterscotch syrup is used as a flavor enhancer. This infusion of butterscotch syrup gives the cookies their signature Butterbeer flavor. It’s then blended with the frosting.
• Rum Extract – Rum extract serves to mimic the warm and slightly spiced undertones often associated with traditional Butterbeer. When mixed into the cookie batter, it infuses the cookies with a hint of warmth and depth, enhancing the overall flavor. In the frosting, rum extract contributes to the complexity of the butterscotch flavor.
• Butterscotch Chips – When melted and mixed into the cookie batter, they infuse each bite with rich butterscotch flavor and create delightful pockets of gooey, sweet goodness throughout the cookies. In the frosting, melted butterscotch chips are skillfully beaten in, adding a layer of creamy butterscotch richness.

How to Make Butterbeer Cookies

Harry Potter recipes such as Polyjuice Potion, Pumpkin Juice, and of course, Butterbeer are some of my favorites to make. I was immediately inspired by In Bloom Bakery‘s version of these cookies and took my Ginger Molasses Cookies and made my own version.

1. Prep. Preheat the oven to 350º F and line a baking sheet with parchment paper or a silicone baking mat.

2. Whisk the dry ingredients. Spoon and level the flour into a mixing bowl and whisk together with the baking soda and salt.
3. Cream the butter and sugar. Using an electric stand mixer or a handheld mixer cream the 3/4 cup of butter together with the granulated sugar and brown sugar until light and fluffy.

4. Incorporate the egg. Add the egg and mix it in on medium speed until just incorporated.
5. Mix in flavorings. Melt 1/2 cup of the butterscotch chips by placing them in the microwave at 30-second intervals for 1 minute and stirring after (add 15-second intervals if not melted after 1 minute). Add the melted butterscotch chips, 1/4 cup of butterscotch syrup, vanilla extract, and rum extract to the batter, and mix until fully combined.

6. Add the dry ingredient mixture. Pour the dry ingredient mixture into the batter and slowly mix it in until well combined. The dough will be thick. Using a cookie scoop grab the dough, and roll it into 1-inch-sized balls, and place them on the prepared baking sheet.
7. Bake. Bake the cookies for 10 to 11 minutes, but no more. The cookies will not look fully baked, but they will after cooling. Allow the cookies to cool completely before frosting.

8. Prepare the frosting. Cream the butter and salt until smooth and creamy in texture. Melt the remaining 1/2 cup of butterscotch chips in the microwave using the same interval method as above. Pour in melted butterscotch chips, along with the 1/2 cup of butterscotch syrup into the mixing bowl and beat into the creamed butter.
9. Add the powdered sugar and flavoring. Add the powdered sugar to the frosting mixture and set the mixer to a slow speed until the powdered sugar is fully incorporated. Then increase the speed to medium and continue to mix until it forms a smooth texture. Mix in the rum extract and vanilla extract.
10. Decorate the cookies. To decorate the cookies spread the frosting on each cookie, but not all the way to the edges. Drizzle some additional butterscotch syrup on top and use a butter knife or a frosting spatula to just barely spread it into the frosting.

FAQS

Storage Information

To ensure the freshness and deliciousness of your Butterbeer Cookies, follow these storage guidelines:

• Room Temperature: Store your cookies in an airtight container or cookie jar at room temperature. Make sure the container is tightly sealed to prevent moisture and air from getting in.
• Layering: If you need to stack the cookies in the container, place parchment paper or wax paper between layers to prevent them from sticking together.
• Avoid Refrigeration: Avoid storing Butterbeer Cookies in the refrigerator, as the moisture inside the fridge can lead to them becoming too soft or losing flavor.
• Freezing (Optional): If you want to store cookies for an extended period, consider freezing them. Place the cookies in an airtight container or zip-top freezer bag, and separate the layers with parchment paper. They can be frozen for up to 2-3 months.

Recipe Notes and Tips

• Use room temperature ingredients. Ensure that ingredients like butter and eggs are at room temperature. This helps with even mixing and better texture.
• Don’t overmix the batter. Overmixing the cookie dough can result in tough cookies. Mix until just combined after adding the dry ingredients.
• Chill the dough. Consider chilling the cookie dough for about 30 minutes before baking. Chilled dough spreads less during baking, resulting in thicker cookies.
• Don’t overcook the cookies! Bake for 10 to 11 minutes only. The centers will still be soft and will continue to cook a bit after you remove them from the oven due to residual heat.

More Harry Potter Recipes

Harry Potter Birthday Cake

Pumpkin Pasties

Frozen Butterbeer Recipe

Harry Potter Butterbeer Cookies

Embark on a magical journey into the world of Harry Potter through our delightful Butterbeer Cookies! Dive into the sumptuous butterscotch-infused flavors that effortlessly evoke the essence of the wizarding universe's beloved drink. Each bite is a flavorful voyage to the hallowed halls of Hogwarts, waiting to enchant your taste buds.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: English

Prep Time: 45 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 56 minutes minutes

Servings: 18 Cookies

Calories: 358kcal

Author: Aimee Mars

Equipment

• ▢
  Stand Mixer or a handheld mixer
• ▢
  Baking Sheet
• ▢
  Parchment Paper or silicone baking mat

Ingredients

Butterbeer Cookies

• ▢ 2¼ cups Flour spooned and leveled
• ▢ 2 teaspoons Baking Soda
• ▢ 1/2 teaspoon Salt
• ▢ 3/4 cup Butter softened
• ▢ 1/2 cup Granulated Sugar
• ▢ 1/2 cup Brown Sugar packed
• ▢ 1 large Egg
• ▢ 1/4 cup Butterscotch Syrup
• ▢ 1/2 cup Butterscotch Chips melted
• ▢ 1 tablespoons Rum Extract
• ▢ 1½ teapoon Vanilla

Butterbeer Frosting

• ▢ 1/2 cup Butter softened
• ▢ 1/8 teaspoon Salt
• ▢ 1/2 cup Butterscotch Syrup plus more for drizzling
• ▢ 1/2 cup Butterscotch Chips melted
• ▢ 1 cup Powdered Sugar
• ▢ 2 teaspoons Rum Extract
• ▢ 1/2 teaspoon Vanilla Extract

Instructions

• Prep. Preheat the oven to 350º F and line a baking sheet with parchment paper or a silicone baking mat.
• Whisk the dry ingredients. Spoon and level the flour into a mixing bowl and whisk together with the baking soda and salt.
• Cream the butter and sugar. Using an electric stand mixer or a handheld mixer cream the 3/4 cup of butter together with the granulated sugar and brown sugar until light and fluffy.
• Incorporate the egg. Add the egg and mix it in on medium speed until just incorporated.
• Mix in flavorings. Melt 1/2 cup of the butterscotch chips by placing them in the microwave at 30-second intervals for 1 minute and stirring after (add 15-second intervals if not melted after 1 minute). Add the melted butterscotch chips, 1/4 cup of butterscotch syrup, vanilla extract, and rum extract to the batter, and mix until fully combined.
• Add the dry ingredient mixture. Pour the dry ingredient mixture into the batter and slowly mix it in until well combined. The dough will be thick. Using a cookie scoop grab the dough, and roll it into 1-inch-sized balls, and place them on the prepared baking sheet.
• Bake. Bake the cookies for 10 to 11 minutes, but no more. The cookies will not look fully baked, but they will after cooling. Allow the cookies to cool completely before frosting.

Frosting Instructions

• Prepare the frosting. Cream the butter and salt until smooth and creamy in texture. Melt the remaining 1/2 cup of butterscotch chips in the microwave using the same interval method as above. Pour in melted butterscotch chips, along with the 1/2 cup of butterscotch syrup into the mixing bowl and beat into the creamed butter.
• Add the powdered sugar and flavoring. Add the powdered sugar to the frosting mixture and set the mixer to a slow speed until the powdered sugar is fully incorporated. Then increase the speed to medium and continue to mix until it forms a smooth texture. Mix in the rum extract and vanilla extract.
• Decorate the cookies. To decorate the cookies spread the frosting on each cookie, but not all the way to the edges. Drizzle some additional butterscotch syrup on top and use a butter knife or a frosting spatula to just barely spread it into the frosting.

Notes

• Use room temperature ingredients. Ensure that ingredients like butter and eggs are at room temperature. This helps with even mixing and better texture.
• Don’t overmix the batter. Overmixing the cookie dough can result in tough cookies. Mix until just combined after adding the dry ingredients.
• Chill the dough. Consider chilling the cookie dough for about 30 minutes before baking. Chilled dough spreads less during baking, resulting in thicker cookies.
• Don’t overcook the cookies! Bake for 10 to 11 minutes only. The centers will still be soft and will continue to cook a bit after you remove them from the oven due to residual heat.

Nutrition

Serving: 1cookie | Calories: 358kcal | Carbohydrates: 48g | Protein: 2g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 359mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 419IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg

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