Description
These Harry Potter cookies capture the magical flavors of the famous Hogwarts Butterbeer with a delightful combination of butterscotch and vanilla. Soft and flavorful, these cookies are perfect for any Harry Potter fan party or cozy treat, topped with a luscious butterscotch buttercream frosting.
Ingredients
Cookie Dough
- 3 cups flour, gluten free or all purpose
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup butterscotch syrup or butterscotch ice cream topping
- ¼ cup heavy cream
- ¼ cup butterscotch chips (optional)
Butterscotch Buttercream
- ½ cup unsalted butter, softened
- ¼ tsp salt
- ½ cup butterscotch chips, melted and slightly cooled
- 1 cup powdered sugar
- ¼ tsp butter extract
- ½ tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Add Butterscotch and Cream: Stir in the butterscotch syrup and heavy cream until the dough comes together. If using, fold in the butterscotch chips. Refrigerate the dough for 1 hour to firm up.
- Preheat Oven and Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Roll the chilled dough into 1 inch balls and place them on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
- Bake: Bake the cookies in the oven for 10 to 12 minutes or until the edges turn lightly golden brown.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Buttercream: In a stand mixer, beat the softened butter until fluffy. Add the melted butterscotch chips and beat until well combined.
- Add Sugar and Extracts: Sift in the powdered sugar and salt, then add the butter extract and vanilla extract. Beat the mixture until light and fluffy.
- Frost Cookies: Once the cookies have fully cooled, frost each cookie generously with the butterscotch buttercream.
Notes
- Both gluten-free and all-purpose flours work well in this recipe; for gluten-free flour, King Arthur Flour or Bob’s Red Mill are recommended.
- The dough will be wet and sticky before chilling, so chilling is essential to make it workable.
- Leave enough space between cookie dough balls when baking as they spread during baking.
- Only frost cookies once they are completely cooled to prevent melting the buttercream.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
