Get the Recipe: Harry Potter Cookies
These Harry Potter cookies are the perfect treat for any fan of the magical book series! They are made with butterscotch and vanilla flavors. They taste like the Hogwarts famous Butterbeer. These cookies are sure to be a hit at your next Harry Potter party or gathering!
Ingredients
- 3 cups flour, gluten free or all purpose
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup butterscotch syrup, or butterscotch ice cream topping
- ¼ cup heavy cream
- ¼ cup butterscotch chips, optional, for added flavor
Butterscotch Buttercream
- ½ cup unsalted butter, softened
- ¼ tsp salt
- ½ cup butterscotch chips, melted and slightly cooled
- 1 cup powdered sugar
- ¼ tsp butter extract
- ½ tsp vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the butterscotch syrup and heavy cream until the dough comes together. If desired, fold in the butterscotch chips for added flavor and texture. Then, refrigerate the dough for 1 hour.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1 inch balls. Place on the prepared baking sheet, leaving at least 3 inches between each cookie.
- Bake the cookies in the preheated oven for about 10 to 12 minutes or until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once fully cooled, make the butterscotch buttercream. Add the softened butter to a stand mixer. Beat until fluffy.
- Then, add in the melted butterscotch chips. Beat until combined.
- Sift in the powdered sugar and salt. Then, add in the extracts. Stir until light and fluffy.
- Finally, frost each cookie once completely cooled!
Notes
- I tested this recipe using both gluten free flour and all purpose flour. Both work well.
- For gluten free flour, I always use King Arthur Flour or Bob’s Red Mill.
- The cookie dough will be wet and sticky before chilling. It is imperative to chill the dough.
- Space the cookie dough balls out on the parchment lined baking sheet. These do spread while baking.
- Only frost the cookies once they are completely cooled down.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for 3 months.
Calories: 332kcal, Carbohydrates: 49g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 38mg, Sodium: 220mg, Potassium: 45mg, Fiber: 1g, Sugar: 29g, Vitamin A: 445IU, Vitamin C: 0.02mg, Calcium: 32mg, Iron: 1mg