Butterbeer Cookies Recipes

BUTTERBEER COOKIES

Steps:

• Preheat the oven to 375° F. In your stand mixer fixed with the paddle attachment, combine butter or margarine and both sugars; add eggs and vanilla.
• Whisk salt, baking soda, and pudding powder together in a separate bowl. Add to the wet mixture then slowly add flour.
• With a wooden spoon, add chocolate chips and mix in well. Cover and place in the fridge for 15-20 minutes to chill.
• Bake on a greased baking sheet 7-9 minutes, or until light golden brown on top. Move to a cooling rack to cool.

BUTTERBEER COOKIES

Steps:

• Preheat the oven to 350° and line your baking sheets with parchment paper. Set aside.
• In a medium bowl, combine together the flour and salt and set aside.
• With your mixer, cream together the butter, powdered sugar, butter extract and vanilla extract until light and fluffy. Add all the dry ingredients and mix on low speed for about a minute. Wipe down the sides of the bowl and increase the speed to medium, and mix for another minute until a dough forms.
• Scoop a tablespoon of dough, roll it into a ball and place on your baking sheet about 1 1/2 inches apart. You can use your thumb or the back of a teaspoon to make an indention in the cookie. Bake for 10 minutes. After 10 minutes, remove the cookies from the oven and immediately press down the indention a bit more to hold the ganache. Return the cookies to the oven and continue to bake for another 10 minutes. Transfer cookies to a wire rack to cool completely.

BUTTERBEER COOKIES

Steps:

• 1. Mix the first seven ingredients by hand until batter is smooth and shiny.
• 2. Drop by tablespoon full onto parchment lined cookie sheets and bake for 10 minutes at 350*. They usually will not look done at 10 minutes, but trust the timing. Pull them out and let them sit on a rack to cool and they will firm up and be fine.
• 3. Once cooled, make the icing drizzle ~ 1 c powdered sugar, 1 tbsp vanilla, 2 tbsp french vanilla coffee creamer. Drizzle over cooled cookies.

BUTTERBEER COOKIES

Steps:

• Preheat the oven to 350 and line a baking sheet with parchment paper. In a medium bowl, whisk the cake mix and butterscotch pudding mix together.
• Add eggs, unsalted butter, and rum extract and stir to combine.
• Fold in the white chocolate and butterscotch chips.
• Scoop the dough and form into balls. Place the balls on a parchment lined baking sheet and press down slightly.
• Bake for 12 to 15 minutes, until the edges are golden brown but the center is still soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

BUTTERBEER SUGAR COOKIES

Steps:

• 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.