Harry Potter Butterbeer Cookies
Ingredients
**For the Butterbeer Cookies**
- 2 cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 egg yolks at room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 ½ teaspoons butter extract
- ¼ cup butterscotch chips melted and slightly cooled
- ½ cup butterscotch chips
**For the Butterbeer Caramel**
- 12 oz butterscotch beer or cream soda
- 3 tablespoons unsalted butter softened
- 3 tablespoons heavy cream at room temperature
- Pinch of salt
**For the Butterscotch Buttercream**
- ½ cup unsalted butter softened
- ⅛ teaspoon salt
- ½ cup butterscotch chips melted and slightly cooled
- 1 cup powdered sugar
- ¼ teaspoon butter extract
- ½ teaspoon vanilla extract or vanilla bean paste
Instructions
**For the Butterbeer Cookies**
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and fluffy, about 2-3 minutes.
- Add the egg yolks, vanilla extract, butter extract, and melted butterscotch chips. Mix on medium speed until pale and fluffy, 1-2 minutes. Scrape the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
- Fold in the butterscotch chips with a rubber spatula.
- Scoop the dough into 2-tablespoon portions and place them 2 inches apart on a parchment-lined baking sheet. Bake for 10-11 minutes.
- After baking, use a large circular cookie cutter to shape the cookies. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
**For the Butterbeer Caramel**
- In a pot, simmer the butterscotch beer over medium-low heat until it thickens and turns a deep golden color, about 15-17 minutes.
- Reduce heat to low and mix in the butter until fully incorporated.
- Add the cream and salt, letting the caramel simmer for one more minute, then remove from heat to cool.
**For the Butterscotch Buttercream**
- In a medium bowl, whip the softened butter and salt with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
- Mix in the melted butterscotch chips until fully combined.
- Gradually sift in the powdered sugar, mixing until fully incorporated.
- Add the butter extract and vanilla, beating until light and fluffy, about one more minute.
**Decorating the Cookies**
- Once cooled, spread butterscotch buttercream on each cookie using a mini offset spatula.
- Drizzle with butterbeer caramel and add sprinkles if desired. Enjoy your magical treat!
Notes
- Use all-purpose flour for best results.
- Use canned pumpkin, not pumpkin pie filling, for any substitutions.
- Store cookies in an airtight container in the fridge for up to three days.