Description
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!
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hr
Servings: 24