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Harry Potter Butterbeer Cookies

Harry Potter butterbeer cookies with soft, cinnamon-flecked rounds and a cream soda butterscotch frosting piped on top. Baked at 375°F until just set, then fully cooled before frosting for clean, swirled texture.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For butterbeer cookies
  • 2.25 cup flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup butter (softened)
  • 1 cup brown sugar
  • 0.25 cup butterscotch chips (melted)
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp cream soda
For butterbeer frosting
  • 0.5 cup unsalted butter (softened)
  • 3 tbsp butterscotch sauce
  • 2 cup powdered sugar
  • 2 tbsp cream soda
  • 1 tsp vanilla
  • 1 gold sugar sprinkles

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make butterbeer cookies
  1. Beat the softened butter and brown sugar until well combined and lighter in color, with a smooth, creamy look.
  2. Beat in the melted butterscotch chips, then add the egg, vanilla, and cream soda until the batter looks glossy and uniform.
  3. Fold in the flour mixture just until no dry streaks remain, scraping the sides so the dough stays thick and cohesive.
  4. Scoop 2-tablespoon rounds and space them on a sheet pan so they have room to spread.
  5. Bake at 375°F for 10-12 minutes, until the edges look set and the centers still appear slightly soft.
  6. Cool the cookies completely, until no warmth remains, so the frosting won’t melt or slide.
Make and finish frosting
  1. Beat the softened unsalted butter with the butterscotch sauce until smooth, then add powdered sugar gradually until thick.
  2. Mix in 2-3 tablespoons cream soda and vanilla until the frosting is fluffy and pipeable, with soft peaks.
  3. Pipe or spread the butterbeer frosting onto each cooled cookie, covering the top in a creamy layer.
  4. Decorate with gold sugar sprinkles immediately so they adhere, leaving a bright golden finish.

Notes

Pro tip: use room-temperature butter and fully cool cookies before frosting for the cleanest piped swirls. Store cookies in an airtight container in the fridge for up to 4 days; freeze unfrosted cookies up to 2 months (thaw and frost after). For a dairy-light swap, use a 1:1 plant butter substitute and ensure the butterscotch sauce is dairy-free.