Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tbsp butterscotch chips (optional, for butterbeer depth)
- For White Buttercream:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla, and butter extract.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually blend into butter mixture. Stir in butterscotch chips if using.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Flatten slightly with palm.
- Bake 9–11 minutes until edges are golden. Cool 5 minutes on sheet before transferring to wire racks.
- To make buttercream: Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Adjust consistency with more milk or sugar.
- Drizzle or pipe buttercream in swirls over cooled cookies.
Notes
- For deeper butterbeer flavor, replace 1 tbsp brown sugar with 1 tbsp soft dark brown sugar or caramel Bits.
- Store cookies in an airtight container up to 5 days, or freeze unfrosted cookies for up to 2 months.
- Garnish with a flick of edible gold dust or mini marshmallows for extra whimsy.
- Prep Time: 15 min
- Cook Time: 10 min
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 145 Kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 28 mg
