Butterbeer Cookie Mugs with Candy Glass Video Tutorial
Prep Time
45mins
Cook Time
12mins
Total Time
57mins
Butterbeer flavored beer mug cookies with butterscotch candy centers topped with butterbeer royal icing foam.
Course:
Dessert
Cuisine:
British
Keyword:
butterbeer cookies, harry potter cookies
Servings: 16
Author: Beth Klosterboer
Ingredients
Cookie Dough
2 - 2 ¼cupsall purpose flourI start with 2 cups, then add more if needed
½teaspoonsalt
¼teaspoonbaking powder
½cup1 stick butter, softened slightly
¾cupssugar
1large egg
½teaspoonspure vanilla extract
1teaspoonbutterscotch flavoring
Candy Glass
20butterscotch candiesunwrapped and crushed into fine crumbs
Butterbeer Royal Icing
3tablespoonscream sodaplus 1-3 teaspoons more to thin icing
1 ¾cupspowdered sugar
1 ½tablespoonsmeringue powder
1teaspoonbutterscotch flavoring
Instructions
Cookies with Candy Centers
Preheat oven to 350 degrees Fahrenheit.
Mix the flour, salt, and baking powder together in a bowl. Set aside.
Cream butter and sugar until light and fluffy.
Stir in eggs, vanilla, butterscotch flavoring.
Add dry ingredients and stir just until it’s mixed in.
Roll your cookie dough out to ⅛ inch thickness either on a flour dusted cutting board or on a non-stick silicone mat.
Cut out beer mug shaped cookies.
Cut a rectangle out from the center of each much (allowing about ⅜ inch border around the bottom and sides of the mug.)
Use a small half moon shaped cutter to cut out the inside of the handle.
You should get 16-18 cookies out of the dough.
Remove excess dough.
Freeze the cookies for about 10 minutes.
Set the cut-out cookies on a parchment paper lined baking sheet.
Bake for 8-9 minutes until the cookies look set (dull, no longer wet).
Remove from oven and sprinkle butterscotch candy crumbs in the rectangle hole, filling it ¾'s full.
Return to the oven and bake for approximately 3 minutes until the candy is melted.
Remove and allow the cookies to cool completely on the cookie sheet.
Butterbeer Royal Icing
Beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
If icing is too thick, add more cream soda, a few drops at a time, until you get thick icing that is easy to pipe.
Pour icing into a pastry bag.
Pipe icing on the cookies creating the butterbeer foam.