Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cream soda (for authentic flavor)
- 1 cup sweetened condensed milk
- 1 teaspoon caramel extract
- 1 cup butterbeer-flavored frosting (or homemade butterbeer frosting)
- Optional: edible gold dust for decoration
Instructions
- Combine the dry ingredients: whisk together the flour, baking soda, and salt in a medium bowl. In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and cream soda. Gradually add the dry ingredients, mixing until just combined. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into rounds and place on sheets about 2 inches apart. Bake for 10–12 minutes until edges are golden. Cool completely.
- Prepare the butterbeer filling: mix sweetened condensed milk with caramel extract and butterbeer flavor or frosting. Whip until smooth and fluffy. Transfer to a piping bag.
- Assemble the cookies: spread or pipe butterbeer frosting onto one cookie and top with another to form a sandwich. Decorate with edible gold dust or sprinkles if desired.
Notes
- Chilling the dough prevents spreading during baking.
- Use high-quality cream soda for authentic flavor.
- Adjust frosting sweetness to taste.
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg