Calling all witches, wizards, and muggles alike—your dessert dreams just came true. These Harry Potter Butterbeer Cookies are like a little bit of Hogwarts magic in every bite. Imagine soft butterscotch cookies topped with a fluffy butterbeer-inspired frosting and finished with a dreamy caramel drizzle. Whether you’re planning a themed dessert table or just need a sweet escape into the wizarding world, these cookies are pure enchantment.
Why You’ll Love These Harry Potter Butterbeer Cookies
They’re chewy, buttery, and packed with that signature butterbeer flavor—think creamy vanilla, rich butterscotch, and a touch of whimsy. This magical cookie recipe uses butter extract, butterscotch chips, and a homemade caramel sauce brewed with butterscotch beer or cream soda for authentic Potterhead vibes. Perfect for movie nights, birthday parties, or just satisfying your sweet tooth.
Ingredients
Butterbeer Cookies:
- 2 cups all-purpose flour (250 g)
- ½ tsp baking soda (2.5 g)
- ½ tsp baking powder (2.5 g)
- ½ tsp salt (2.5 g)
- ¾ cup unsalted butter, softened (168 g)
- ¾ cup light brown sugar, packed (165 g)
- ¼ cup granulated sugar (50 g)
- 2 egg yolks, room temperature
- 1 tbsp vanilla bean paste or extract (15 ml)
- 1½ tsp butter extract (7.5 ml)
- ¼ cup melted butterscotch chips, cooled (50 g)
- ½ cup butterscotch chips (100 g)
Butterbeer Caramel:
- 12 oz butterscotch beer or cream soda (355 ml)
- 3 tbsp unsalted butter (42 g)
- 3 tbsp heavy cream, room temp (45 ml)
- Pinch of salt
Butterscotch Buttercream:
- ½ cup unsalted butter, softened (112 g)
- ⅛ tsp salt
- ½ cup melted butterscotch chips, cooled (100 g)
- 1 cup powdered sugar (130 g)
- ¼ tsp butter extract (1.25 ml)
- ½ tsp vanilla bean paste or extract (2.5 ml)
How to Make Them
- Make the Cookies: Preheat oven to 350°F (175°C). In a bowl, whisk flour, baking soda, baking powder, and salt. In a large bowl, cream butter and sugars for 2–3 minutes. Mix in egg yolks, vanilla, butter extract, and melted butterscotch chips until fluffy.
- Add dry ingredients and mix until combined. Fold in butterscotch chips.
- Scoop dough into 2 tbsp portions and place 2 inches apart on a parchment-lined baking sheet. Bake for 10–11 minutes. Use a round cutter to reshape warm cookies gently. Let cool completely.
- Make the Caramel: In a saucepan, simmer butterscotch beer for 15–17 minutes until reduced. Stir in butter until melted, then add cream and salt. Simmer 1 more minute. Cool completely.
- Make the Frosting: Whip butter and salt until pale and fluffy (5–10 minutes). Mix in melted butterscotch chips. Sift in powdered sugar and add extracts. Beat until light and spreadable.
- Assemble: Frost cooled cookies with buttercream, drizzle with cooled caramel, add sprinkles if desired, and enjoy!
Tips for Magical Success
- Use real butter extract for the signature Butterbeer flavor.
- Chill your cookie dough if it’s too soft to scoop.
- Let the caramel cool completely before drizzling so it doesn’t melt the frosting.
- Pipe or spread frosting depending on your desired level of wizardry.
The Story Behind the Spell
These cookies first appeared in my kitchen during a Harry Potter movie marathon with my kids. We needed a themed dessert—and Butterbeer cookies sounded like the perfect tribute. After a few enchanted tweaks, we landed on this sweet, buttery spell of a recipe. Now, it’s our go-to for any magical celebration.
What to Serve With Butterbeer Cookies
- Cold glasses of cream soda or milk
- As a party treat alongside chocolate frogs and Bertie Bott’s beans
- With hot cocoa on a cozy night in
- Crumbled into ice cream for an epic dessert remix
How to Store Leftovers
Store frosted cookies in an airtight container in the fridge for up to 5 days. To keep the frosting soft, let cookies sit at room temp for 10–15 minutes before serving. Unfrosted cookies can be frozen for up to 2 months.
FAQs
Can I use regular vanilla instead of vanilla bean paste?
Yes! Vanilla bean paste adds a more intense flavor, but extract works too.
Can I skip the caramel?
Totally—though it’s the icing on the (cookie) cake. The cookies are delicious either way.
Are these safe for kids?
Absolutely. Butterscotch beer and cream soda are non-alcoholic.
A Sweet Ending to a Magical Treat
Harry Potter Butterbeer Cookies are the ultimate themed dessert—whimsical, buttery, and deliciously nostalgic. Whether you’re baking for a birthday, movie night, or just a bit of fun, these cookies will cast a spell on anyone who tries them.
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Print
Harry Potter Butterbeer Cookies
- Total Time: 1 hour 15 minutes (includes frosting & cooling)
- Yield: 16–18 cookies 1x
- Diet: Vegetarian
Description
Harry Potter Butterbeer Cookies are soft, chewy butterscotch cookies topped with a magical butterbeer buttercream and dreamy caramel drizzle. Infused with butter extract, vanilla, and rich butterscotch, they’re the perfect themed dessert for parties, movie nights, or whenever you want a whimsical treat straight from the wizarding world.
Ingredients
Butterbeer Cookies:
-
2 cups all-purpose flour (250 g)
-
½ tsp baking soda (2.5 g)
-
½ tsp baking powder (2.5 g)
-
½ tsp salt (2.5 g)
-
¾ cup unsalted butter, softened (168 g)
-
¾ cup light brown sugar, packed (165 g)
-
¼ cup granulated sugar (50 g)
-
2 egg yolks, room temperature
-
1 tbsp vanilla bean paste or extract (15 ml)
-
1½ tsp butter extract (7.5 ml)
-
¼ cup melted butterscotch chips, cooled (50 g)
-
½ cup butterscotch chips (100 g)
Butterbeer Caramel:
-
12 oz butterscotch beer or cream soda (355 ml)
-
3 tbsp unsalted butter (42 g)
-
3 tbsp heavy cream, room temp (45 ml)
-
Pinch of salt
Butterscotch Buttercream:
-
½ cup unsalted butter, softened (112 g)
-
⅛ tsp salt
-
½ cup melted butterscotch chips, cooled (100 g)
-
1 cup powdered sugar (130 g)
-
¼ tsp butter extract (1.25 ml)
-
½ tsp vanilla bean paste or extract (2.5 ml)
Instructions
-
Cookies: Preheat oven to 350°F (175°C). Whisk flour, baking soda, baking powder, and salt in a bowl. In a large bowl, cream butter and sugars for 2–3 minutes. Add egg yolks, vanilla, butter extract, and melted butterscotch chips. Mix until fluffy.
-
Add dry ingredients to wet and mix until combined. Fold in whole butterscotch chips.
-
Scoop dough into 2 tbsp portions. Place on a parchment-lined sheet, 2 inches apart. Bake 10–11 minutes. Gently round cookies with a cutter if desired. Cool completely.
-
Caramel: Simmer butterscotch beer for 15–17 minutes to reduce. Stir in butter, then cream and salt. Simmer 1 more minute. Cool completely.
-
Frosting: Whip butter and salt until pale and fluffy. Mix in melted butterscotch chips, sift in powdered sugar, add butter extract and vanilla. Beat until light and spreadable.
-
Assemble: Frost cooled cookies, drizzle with cooled caramel, and add optional sprinkles.
Notes
Real butter extract gives that classic Butterbeer flavor.
Let caramel and cookies cool completely before frosting.
Dough can be chilled for better shaping and handling.
Cookies can be frozen before frosting.
- Prep Time: 30 minutes
- Cook Time: 11 minutes (per batch)
- Category: Dessert
- Method: Baking
- Cuisine: American / Themed