Ingredients
Equipment
Method
Make butterbeer cookie dough
- Beat butter (softened) and brown sugar until smooth and well combined. Beat in the melted butterscotch chips, then mix in the egg, vanilla, and cream soda until the dough looks thick and glossy.
- In a separate bowl, fold flour, baking soda, baking powder, cinnamon, and salt into the wet mixture until no dry streaks remain. Scoop 2-tablespoon rounds and place them spaced out on a sheet pan.
Bake and cool
- Bake at 375F for 10-12 minutes, until edges look set and the centers still look slightly soft. Remove and let the cookies cool completely, until firm to the touch.
Make and finish with butterbeer frosting
- Beat unsalted butter (softened), butterscotch sauce, powdered sugar, cream soda, and vanilla until smooth and fluffy. Stop when the frosting holds its shape for piping.
- Pipe or spread frosting onto each cooled cookie in a swirled or even layer. Decorate with gold sugar sprinkles while the frosting is fresh so the sprinkles stick.
Notes
For the softest centers, don’t overbake—pull the cookies when the edges are set but the middle still looks slightly underdone, then cool completely. Store airtight at room temperature for up to 3 days (or refrigerate up to 5 days); freeze undecorated cookies up to 2 months and frost after thawing. For a gluten-free swap, use a 1:1 gluten-free flour blend that includes xanthan gum, keeping the same bake time and portions.