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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!


Recipe Summary

10 mins
30 mins
1 hr
20 mins
2 dozen cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

145 calories; protein 1.4g; carbohydrates 21.2g; fat 6.3g; cholesterol 23.5mg; sodium 151.6mg. Full Nutrition