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Butterbeer Cookies With Butterscotch Frosting

Butterbeer cookies with butterscotch frosting feature chewy, golden edges and warm butterscotch flavor throughout, finished with a thick cream-cheese swirl. Bake in 10–12 minutes, then top with butterscotch frosting and a caramel drizzle for a standout cookie moment.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 eggs
  • 2 tsp butter extract or vanilla extract
  • 1 tsp butterscotch extract
  • 1 cup butterscotch chips
For butterscotch frosting
  • 4 oz cream cheese, softened
  • 3 tbsp unsalted butter
  • 2 tbsp butterscotch sauce
  • 2 cup powdered sugar
  • 0.5 tsp vanilla
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the butterbeer cookies
  1. Preheat oven to 375F and line baking sheets with parchment, keeping the sheets ready for scooping.
  2. Whisk all-purpose flour, baking soda, and salt in a bowl until evenly combined.
  3. Beat softened unsalted butter with packed brown sugar and granulated sugar until fluffy, then add eggs, butter extract or vanilla extract, and butterscotch extract and mix until smooth.
  4. Fold in the flour mixture until no dry streaks remain, then fold in butterscotch chips.
  5. Scoop dough into 2-tablespoon rounds and arrange on the lined baking sheets with space between cookies.
  6. Bake at 375F for 10-12 minutes until the edges are golden and the centers look set.
  7. Cool the cookies completely before frosting so the frosting won’t melt.
Frost and finish
  1. Beat cream cheese and unsalted butter until smooth, then mix in butterscotch sauce, powdered sugar, and vanilla until thick and pipeable.
  2. Pipe a generous swirl of frosting onto each cooled cookie.
  3. Drizzle each cookie with caramel sauce and top with a butterscotch chip.

Notes

Pro tip: for clean swirls, make sure the cookies are fully cool before piping. Store in an airtight container in the refrigerator up to 5 days; let sit at room temperature 10 minutes for best texture. Freeze unfrosted cookies up to 2 months (thaw overnight in the fridge), then frost after thawing. For a dairy-reduced option, use plant-based cream cheese and butter sticks designed to bake and frost (texture may vary slightly).