Butterbeer Sugar Cookies

Name: Butterbeer Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 0.75 cup butter, cubed, at room temperature; 0.75 cup packed brown sugar; 0.5 cup white sugar; 1 large egg; 2 tablespoons maple syrup; 2 tablespoons sour cream; 2 teaspoons vanilla butter and nut flavoring; 0.5 teaspoon pumpkin pie spice; 2 teaspoons baking soda; 2 cups all-purpose flour; 2 tablespoons white sugar, or as needed

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After a spring break trip to Universal Studios® Wizarding World of Harry Potter, I was feeling nostalgic and wanted to try my hand at making a butterbeer-flavored cookie. After a few test batches, this recipe was finally approved by my family of extremely picky Harry Potter fans as being the perfect cookie recreation: lightly butterscotchy, with vanilla and brown sugar accents, just like the Wizarding World drink!

Submitted by Em Morris

Published on June 19, 2020

3

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

30 mins

Total Time:

1 hr

Servings:

24

Yield:

2 dozen cookies

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Ingredients

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Original recipe (1X) yields 24 servings

¾ cup butter, cubed, at room temperature
¾ cup packed brown sugar
½ cup white sugar
1 large egg
2 tablespoons maple syrup
2 tablespoons sour cream
2 teaspoons vanilla butter and nut flavoring
½ teaspoon pumpkin pie spice
2 teaspoons baking soda
2 cups all-purpose flour
2 tablespoons white sugar, or as needed

Directions

Beat butter, brown sugar, and white sugar together in a large bowl until creamy using an electric mixer. Add egg, maple syrup, sour cream, vanilla butter and nut flavoring, and pumpkin pie spice. Beat again until combined. Add baking soda and slowly mix in flour, 1/2 cup at a time; dough will be sticky.
Chill dough in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Pour 2 tablespoons white sugar into a shallow bowl. Roll dough into walnut-sized balls using your hands, roll balls in sugar, and place on an ungreased cookie sheet. Flatten each cookie slightly using your palm, and leave space between each, as cookies will spread during baking.
Bake in the preheated oven until edges are golden brown, 8 to 10 minutes. Cool on a rack.

Cook's Notes:

These cookies are great served warm with butterscotch sauce drizzled over them in the winter, or with vanilla ice cream mixed with butterscotch chips sandwiched between 2 cookies in the summer for a butterbeer ice cream sandwich!

If you'd like to shape them, chill the dough in the fridge for a full hour instead of 30 minutes, then roll out as you would sugar cookies, cut shapes as desired with cookie cutters, and sprinkle with sugar before baking.

Nutrition Facts (per serving)

145	Calories
6g	Fat
21g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 145
% Daily Value *
Total Fat 6g	8%
Saturated Fat 4g	20%
Cholesterol 24mg	8%
Sodium 152mg	7%
Total Carbohydrate 21g	8%
Dietary Fiber 0g	1%
Total Sugars 13g
Protein 1g	3%
Calcium 13mg	1%
Iron 1mg	3%
Potassium 30mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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