Ingredients
Equipment
Method
Make the butterbeer cookies
- Preheat the oven to 375F and line a sheet pan with parchment. This prevents sticking and helps the cookies bake evenly.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly combined. The dry mix should look speckled and uniform.
- In a stand mixer, beat the softened butter and brown sugar until smooth and lighter in color. Beat in the melted butterscotch chips, then add the egg, vanilla, and cream soda until fully incorporated.
- Add the flour mixture to the wet ingredients and fold until a soft dough forms. Stop mixing once no dry streaks remain.
- Scoop 2-tablespoon rounds onto the sheet pan, spacing them apart. The dough balls should hold their shape as you place them.
- Bake at 375F for 10-12 minutes, until the edges look set and the centers still look slightly soft. You should see light browning on the bottoms and faint golden tops.
- Cool the cookies completely on the pan or a rack. They should firm up to a tender bite before frosting.
Make and apply the butterbeer frosting
- In the stand mixer, beat the softened unsalted butter until creamy. Beat in the butterscotch sauce until smooth and glossy.
- Gradually mix in the powdered sugar, then add 2-3 tablespoons cream soda as needed for a pipeable, fluffy texture. Scrape down the sides so the frosting is uniform with no lumps.
- Beat in vanilla until smooth and spreadable. The frosting should mound slightly when lifted with the beater.
- Pipe or spread the frosting onto each cooled cookie, covering the top. Create swirls or a thick layer so the frosting looks like a butterbeer head.
- Decorate with gold sugar sprinkles right after frosting. The sprinkles should stick visibly without sinking.
Notes
Pro tip: melt the butterscotch chips and cool them slightly before mixing so they don’t scramble the egg. Store cookies in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for the best texture. Freeze unfrosted cookies for up to 2 months (thaw, then frost). For a dairy-light swap, use a plant-butter substitute in both the cookie dough and frosting (texture may vary slightly but remains workable).