Harry Potter Butterbeer Cookies (Print Format)

Chewy butterscotch cookies with butterbeer frosting and caramel drizzle, perfect for magical gatherings.

# Ingredients:

→ Cookies

01 - 2 cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ½ teaspoon salt
05 - ¾ cup unsalted butter, softened
06 - ¾ cup light brown sugar, packed
07 - ¼ cup granulated sugar
08 - 2 egg yolks, room temperature
09 - 1 tablespoon vanilla bean paste or vanilla extract
10 - 1½ teaspoons butter extract
11 - ¼ cup butterscotch chips, melted and cooled
12 - ½ cup butterscotch chips, whole, folded in

→ Butterbeer Caramel

13 - 12 oz butterscotch beer or cream soda
14 - 3 tablespoons unsalted butter, softened
15 - 3 tablespoons heavy cream, room temperature
16 - Pinch of salt

→ Butterscotch Frosting

17 - ½ cup unsalted butter, softened
18 - ⅛ teaspoon salt
19 - ½ cup butterscotch chips, melted and cooled
20 - 1 cup powdered sugar
21 - ¼ teaspoon butter extract
22 - ½ teaspoon vanilla bean paste or vanilla extract

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt. In a separate bowl, cream butter, brown sugar, and granulated sugar until fluffy, 2-3 minutes. Add egg yolks, vanilla, butter extract, and cooled melted butterscotch chips; mix until smooth. Gradually incorporate dry ingredients without overmixing. Fold in whole butterscotch chips. Cover and chill for 30 minutes.
02 - Scoop dough into 2-tablespoon balls spaced 2 inches apart on baking sheets. Bake 10-11 minutes until edges are set but centers remain slightly glossy. Immediately after baking, use a large cookie cutter to gently swirl each cookie for a round shape. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
03 - Simmer butterscotch beer or cream soda over medium-low heat until reduced and thickened, about 15-17 minutes. Reduce heat to low; stir in butter, then heavy cream and salt. Simmer 1-2 minutes stirring constantly until smooth. Remove from heat and cool until pourable.
04 - Beat butter and salt on high speed until pale and creamy, about 5 minutes. Mix in melted butterscotch chips. Sift in powdered sugar, add butter extract and vanilla, and beat until smooth and spreadable.
05 - Spread butterscotch frosting generously on cooled cookies. Drizzle with cooled butterbeer caramel. Optionally decorate with gold sprinkles or edible glitter. Allow to set 10-15 minutes before serving.

# Tips:

01 - Chilling dough prevents spreading and ensures chewy texture. Cool melted chips before adding to avoid greasy dough. Remove cookies from oven when centers remain glossy for a soft bite.

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