Introduction

These Harry Potter Cookies are a delightful treat inspired by the magical world we all love. Soft, buttery cookies with a rich butterscotch flavor, topped with a creamy butterscotch buttercream, make them perfect for any whimsical occasion or everyday indulgence.

A tall stack of six thick cookies with visible rough, golden-brown edges and soft, slightly cracked surfaces is shown. Between each cookie is a creamy layer of light beige frosting that looks smooth and slightly swirled. The cookies vary slightly in shape and size, giving a homemade feel, with each cookie having a crumbly and uneven texture on the sides. The background is plain with a light, soft tone, highlighting the tall stack's warm colors and rich texture. photo taken with an iphone --ar 4:5 --v 7

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)

For the 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

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the egg and vanilla extract until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Stir in the butterscotch syrup and heavy cream until the dough comes together. If desired, fold in the butterscotch chips. Refrigerate the dough for 1 hour.
Step 6: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 7: Roll the dough into 1 inch balls and place them on the prepared baking sheet, leaving at least 3 inches between each cookie.
Step 8: Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
Step 9: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 10: To make the buttercream, beat the softened butter until fluffy. Add the melted butterscotch chips and beat to combine.
Step 11: Sift in the powdered sugar and salt, then add the butter and vanilla extracts. Stir until light and fluffy.
Step 12: Frost each completely cooled cookie with the butterscotch buttercream and enjoy!

Tips & Variations

For extra texture and flavor, add chopped nuts like pecans or walnuts to the dough.
You can substitute butterscotch syrup with caramel sauce for a slightly different taste.
Refrigerating the dough helps prevent spreading and improves the cookies’ texture.
To make the cookies vegan, use dairy-free butter and a flax egg substitute.
If you don’t have butterscotch chips, white chocolate chips can be a tasty alternative.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in a warm oven or microwave to soften before serving. The buttercream is best enjoyed fresh but will keep chilled for a few days.

How to Serve

A stack of five layered cookies with creamy, light beige frosting between each golden-brown cookie, slightly rough in texture and uneven on the edges, displayed on a white plate. Next to the plate is a pile of old books with worn covers in faded green, pink, and yellowish tones. In front of the plate and books are round black glasses resting on a wooden surface, and the background features a dark textured pattern. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free?

Yes, this recipe works well with all-purpose flour for traditional cookies. Just ensure you follow the same measurements and instructions.

Can I freeze these cookies?

Yes, you can freeze the baked cookies without frosting for up to 3 months. Thaw completely before frosting with the buttercream for best results.