Ingredients
Equipment
Method
Make the butterbeer cookie dough
- Beat softened butter and brown sugar until combined and creamy, then mix in melted butterscotch chips. Add the egg, vanilla, and cream soda and beat until the batter looks smooth and glossy.
- Whisk flour, baking soda, baking powder, cinnamon, and salt together, then fold the dry mixture into the wet ingredients until just combined. Scoop 2-tablespoon rounds and place them on a baking sheet with space between.
Bake and cool
- Bake at 375°F for 10-12 minutes, until the edges look set and the centers still look slightly soft. Cool on the pan for a few minutes, then transfer to a rack and cool completely before frosting.
Frost and decorate
- Beat softened unsalted butter with butterscotch sauce until smooth, then gradually add powdered sugar and vanilla. Mix in 2-3 tablespoons cream soda until the frosting is thick but pipeable and holds peaks.
- Pipe or spread frosting onto each cooled cookie, then press gold sugar sprinkles on top. Let the frosting sit until set before serving or stacking.
Notes
For clean piping, make sure the cookies are completely cool before adding frosting; warm cookies will melt the frosting. Store in an airtight container in the fridge for up to 5 days; bring to room temperature before eating. Freeze unfrosted cookies for up to 2 months, then thaw and frost after thawing. For a dairy-free swap, use plant-based butter and a dairy-free butterscotch sauce (check labels) and use dairy-free cream soda.