Butterbeer Cookies (Print Version)
# Ingredients:
01 -
1/2 cup butter, softened.
02 -
1/3 cup granulated sugar.
03 -
3/4 cup brown sugar.
04 -
1 egg, room temperature.
05 -
2 tsp pure vanilla extract.
06 -
1 1/2 cups all-purpose flour, scooped and leveled.
07 -
1/4 tsp salt.
08 -
1 tsp baking powder.
09 -
1/2 cup butter, softened (for buttercream).
10 -
2 cups powdered sugar.
11 -
1/4 cup butterscotch syrup.
12 -
1/2 tsp vanilla extract.
13 -
1-2 tbsp heavy cream.
14 -
Sprinkles, for decoration.
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
Cream together butter, granulated sugar, and brown sugar until smooth.
03 -
Beat in the egg and vanilla until well combined.
04 -
Mix in the flour, baking powder, and salt.
05 -
Scoop 7-8 balls of dough, roll into balls, then roll in sprinkles.
06 -
Flatten the dough balls to about 3/4-inch thickness.
07 -
Bake for 12-13 minutes until lightly golden. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
08 -
Cream the butter until smooth, then add powdered sugar, vanilla, and heavy cream. Beat on low for 2 minutes.
09 -
Add butterscotch syrup and beat on high for 4 minutes until fluffy.
10 -
Pipe the buttercream onto cooled cookies in a spiral starting from the center. Top with sprinkles immediately.
# Notes:
01 -
Butter should be softened for easier mixing and smoother cookie texture.
02 -
Use butterscotch syrup to get the authentic butterbeer flavor in the buttercream.
03 -
Sprinkles should be added to the dough and frosting immediately for proper adherence.