Harry Potter Butterbeer Cookies
These delicious butterscotch cookies are inspired by the magical world of Harry Potter. The cookies are tasty on their own, but the butterbeer flavored frosting really kicks it up into another level.
Something about fall really makes me think of Harry Potter. I guess its the fact that the books always begin around this time of year. Hogwarts always starts on September 1st, and both the books and movies always play up the cooler weather. Something else that always plays a big part in both the books and movies is the food. Whether it’s the lack of food that Harry has at home with the Dursleys or the enormous feasting that happens at school, food is its own character in the stories.
One of the most prominent foods (or rather drinks) in the books and films is Butterbeer. This delicious sounding drink is described in the books as tasting like “a little bit like less-sickly butterscotch.” And you know I already had to make my own version of Hot Butterbeer. But it just wasn’t enough somehow.
I had to figure out how to infuse that butterbeer flavor into more things. Which is how these butterbeer cookies came into the picture.
These Harry Potter butterbeer cookies are magical and delicious. They’re simple to make and perfect for a party or movie night. The buttery vanilla cookies are topped with butterbeer buttercream frosting, making them the perfect treat for any Harry Potter fan.
Making the Cookies
Ingredients
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg brought to room temperature
- 2 tsp pure vanilla extract
- 1.5 cup all purpose flour, scooped and leveled
- 1/4 tsp salt
- 1 tsp baking powder
First, preheat the oven to 350F, then line a baking sheet with parchment paper, and set it aside.
Cream together the butter, granulated sugar and brown sugar until smooth and creamy. Beat in your room temperature egg and vanilla until everything is homogenous.
Add in the dry ingredients (flour, baking powder and salt), then mix until just combined.
Use a large cookie scoop to scoop out 7 – 8 equally sized cookie dough balls. Rolle the dough into balls, then roll the balls into the sprinkles.
Flatten the cookies to ¾ inch thickness.
Bake for 12 – 13 minutes until lightly golden on the edges, then remove from the oven, and let sit on the baking sheet for at least ten minutes before removing to a cooling rack to fully cool down.
Making the Butterbeer Buttercream
Ingredients
- 1/2 cup butter softened
- 2 cup powdered sugar
- 1/4 cup butterscotch syrup
- 1/2 tsp vanilla extract
- 1-2 tbsp heavy cream
Using a hand or stand mixer, cream the butter until smooth. Add the powdered sugar, vanilla and heavy cream.
Beat on low speed for two minutes. Then add the butterscotch syrup and beat on high for four minutes, creating a very light and fluffy buttercream.
Decorating the Cookies
Add the frosting to a piping bag with a number 10 or 12 tip. Then, starting at the center of the cookie, pipe a dot and make a tight circle around it. Continue this spiral until the cookie is fully frosted. Immediately top with sprinkles.
I have to say, I do love how adorable these cookies are. The sprinkles are from Cool Mom Sprinkles, and they fit so perfectly for these cookies.
This recipe makes about 8 large cookies, but you can make them smaller to get closer to a dozen. I think the larger size makes for a better result, though. They just look so good. If you want more, I suggest doubling or tripling the recipe.
These cookies are great for a Harry Potter themed party or a movie night. Make them along side our Harry Potter Birthdae cake, or serve with Harry Potter Butterbeer. And don’t forget our Harry Potter Book Labels and Lunch Box Notes.
Harry Potter Butterbeer Cookies
These Harry Potter butterbeer cookies are magical and delicious. They're simple to make and perfect for a party or movie night. The buttery vanilla cookies are topped with butterbeer buttercream frosting, making them the perfect treat for any Harry Potter fan.
Ingredients
Cookies
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg brought to room temperature
- 2 tsp pure vanilla extract
- 1.5 cup all purpose flour, scooped and leveled
- 1/4 tsp salt
- 1 tsp baking powder
Butterbeer Buttercream
- 1/2 cup butter softened
- 2 cup powdered sugar
- 1/4 cup butterscotch syrup
- 1/2 tsp vanilla extract
- 1-2 tbsp heavy cream
- Sprinkles
Instructions
Cookies
- Preheat the oven to 350F, then line a baking sheet with parchment paper, and set it aside.
- Cream together the butter, granulated sugar and brown sugar until smooth and creamy.
- Beat in your room temperature egg and vanilla until everything is homogenous.
- Add in the dry ingredients (flour, baking powder and salt), then mix until just combined.
- Use a large cookie scoop to scoop out 7 – 8 equally sized cookie dough balls.
- Roll the dough into balls, then roll the balls into the sprinkles.
- Flatten the cookies to ¾ inch thickness.
- Bake for 12 – 13 minutes until lightly golden on the edges, then remove from the oven, and let sit on the baking sheet for at least ten minutes before removing to a cooling rack to fully cool down.
Butterbeer Buttercream
- Using a hand or stand mixer, cream the butter until smooth.
- Add the powdered sugar, vanilla and heavy cream.
- Beat on low speed for two minutes.
- Add the butterscotch syrup and beat on high for four minutes, creating a very light and fluffy buttercream.
Decorating
- Add the frosting to a piping bag with a number 10 or 12 tip.
- Start at the center of the cookie, pipe a dot and make a tight circle around it.
- Continue this spiral until the cookie is fully frosted.
- Immediately top with sprinkles.
Notes
- Can be stored in an air tight container or fridge for up to 3 days
- Can make smaller cookies to get closer to a dozen
- To bring a cold egg to room temperature quickly, simply place it in a bowl of warm water for 10 minutes or so
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 543Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 88mgSodium: 367mgCarbohydrates: 77gFiber: 1gSugar: 58gProtein: 4g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
