Name: Butterbeer Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1/3 cup granulated sugar; 3/4 cup brown sugar; 1 egg, room temperature; 2 teaspoons pure vanilla extract; 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon baking powder; 1/2 cup butter, softened; 2 cups powdered sugar; 1/4 cup butterscotch syrup; 1/2 teaspoon vanilla extract; 1–2 tablespoons heavy cream; Harry Potter-inspired sprinkles (or any sprinkles)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

I enjoy how quick and easy these cookies are to prepare, with a total time of only 30 minutes. The butterscotch frosting is light and fluffy, which balances the sweetness of the cookie base perfectly. I also like that I can decorate them with Harry Potter-inspired sprinkles for a festive touch, or just use whatever sprinkles I have on hand. For me, these cookies are always a crowd-pleaser and add a touch of magic to my dessert table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup butter softened
1/3 cup granulated sugar
3/4 cup brown sugar
1 egg brought to room temperature
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder

Frosting and decorating
1/2 cup butter softened
2 cups powdered sugar
1/4 cup butterscotch syrup
1/2 teaspoon vanilla extract
1-2 tablespoon heavy cream
Harry Potter-inspired sprinkles

Directions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.
Add the egg and vanilla extract and mix well.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until combined.
Use a large cookie scoop to portion 7–8 cookie dough balls, roll into balls, and flatten to about ¾ inch thickness on the baking sheet.
Bake for 12–13 minutes, until the edges are lightly golden. Let the cookies rest on the sheet for 10 minutes before transferring to a cooling rack.

For the frosting, cream the butter until smooth using a hand or stand mixer.
Add powdered sugar, vanilla, and heavy cream, beating on low for 2 minutes.
Mix in butterscotch syrup and beat on high for 4 minutes until light and fluffy.
Transfer the frosting to a piping bag fitted with Tip 10 or 12. Pipe in tight swirls starting from the center of each cookie, then decorate with sprinkles.

Servings and Timing

This recipe makes 7 large cookies. Prep time is 15 minutes, bake time is 15 minutes, for a total of 30 minutes.

Variations

I like making smaller cookies by dividing the dough into 12 portions instead of 7, which reduces baking time slightly. If I don’t have butterscotch syrup, I substitute caramel syrup for a different twist. I also sometimes spread the frosting with a knife instead of piping, which makes them faster to finish. For decoration, any colorful sprinkles work great when I can’t find themed ones.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. They can also be frozen (unfrosted) for up to 2 months, and I thaw them before adding the frosting. To freshen them up, I warm the cookies in the microwave for about 10 seconds before serving.

FAQs

Can I make these cookies ahead of time?

Yes, I often bake the cookies a day in advance and frost them right before serving.

Do I need to chill the dough?

No, I don’t chill the dough for this recipe since it bakes perfectly without it.

Can I double this recipe?

Yes, I simply double all ingredients and bake in batches.

What if I don’t have butterscotch syrup?

I sometimes use caramel syrup instead, and it still tastes delicious.

Can I make these cookies smaller?

Yes, I portion the dough into 12 smaller cookies and reduce baking time by 2–3 minutes.

Can I freeze these cookies?

I freeze the baked cookies without frosting for up to 2 months, then frost them after thawing.

Can I use margarine instead of butter?

I prefer butter for flavor, but margarine works in a pinch.

Do these cookies spread a lot while baking?

No, they hold their shape well, especially when flattened slightly before baking.

Can I use store-bought frosting?

Yes, but I find the homemade butterscotch frosting is what makes them truly magical.

How do I keep the cookies soft?

I make sure not to overbake and store them in an airtight container with a slice of bread to keep them moist.

Conclusion

I love how these butterbeer cookies bring a little bit of magic into my kitchen. They’re soft, chewy, and topped with a fluffy butterscotch frosting that makes them irresistible. Whether I’m making them for a Harry Potter-themed night or just craving something sweet, these cookies always hit the spot.

Butterbeer Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy butterbeer cookies topped with fluffy butterscotch frosting and festive sprinkles. A magical treat perfect for Harry Potter fans, parties, or anyone who loves butterscotch desserts.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 7 large cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until fully incorporated.
Use a large cookie scoop to portion 7–8 dough balls. Roll and flatten each to about 3/4 inch thickness on the baking sheet.
Bake for 12–13 minutes, until edges are lightly golden. Let cookies rest on the sheet for 10 minutes, then transfer to a cooling rack.
For the frosting, beat softened butter until smooth. Add powdered sugar, vanilla, and heavy cream. Mix on low for 2 minutes.
Mix in butterscotch syrup and beat on high for 4 minutes until light and fluffy.
Transfer frosting to a piping bag fitted with Tip 10 or 12. Pipe swirls onto cooled cookies and decorate with sprinkles.