Ingredients
Equipment
Method
Make the butterbeer cookies
- Beat the softened butter and brown sugar until smooth and creamy. Beat in the melted butterscotch chips, then add the egg and vanilla, followed by the cream soda.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt, then fold the dry mixture into the wet ingredients just until no dry streaks remain. Scoop 2-tablespoon rounds of dough onto a sheet pan.
- Bake at 375°F for 10–12 minutes, until the cookies look set around the edges but still slightly soft in the center. Cool the cookies completely before frosting.
Make the butterbeer frosting and finish
- Beat the softened unsalted butter and butterscotch sauce until well combined. Mix in the powdered sugar, then beat in 2–3 tablespoons cream soda and vanilla until smooth and fluffy.
- Pipe or spread the butterbeer frosting onto each cooled cookie. Decorate with gold sugar sprinkles immediately so they stick.
Notes
For the smoothest frosting, soften butter to room temperature (not melted) and add cream soda a tablespoon at a time until it pipes easily. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze frosted cookies up to 1 month (best texture if thawed overnight in the fridge). For a lighter option, use half butter and half plant-based butter in both the cookie dough and frosting, keeping the rest the same.