Name: Gryffindor’s Fiery Swirl Butterbeer Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter (softened); 1 ½ cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ¼ cup cream soda; 1 cup unsalted butter (softened); 4 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; Red and gold gel food coloring

Introduction

Capture the bold and magical essence of Gryffindor House with these Fiery Swirl Butterbeer Cookies. Soft, buttery sugar cookies infused with Butterbeer flavors and decorated with stunning red and gold icing swirls make a perfect Harry Potter-themed treat. Whether you’re hosting a wizarding party or indulging in a bit of Hogwarts magic, these cookies will impress.

The image shows a group of round, swirl-patterned cookies on a white plate. Each cookie has two main layers: a smooth base layer of light beige dough and a thick, bright red swirl starting from the center and going outward. Over the top of the swirls, there are thin lines of shiny amber caramel drizzled in a crisscross pattern. The cookies look soft and glossy with a slightly raised texture. In the blurred background, more cookies are stacked on a white cake stand with warm candlelight and dark shelves behind. The setting is cozy with a white marbled surface under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter (softened)

1 ½ cups granulated sugar

1 large egg

1 teaspoon vanilla extract

¼ cup cream soda

For the Butterbeer Icing (Red and Gold):

1 cup unsalted butter (softened)

4 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

Red and gold gel food coloring

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Step 3: Beat in the egg and vanilla extract until fully incorporated.

Step 4: Gradually mix in the flour mixture, alternating with the cream soda, until a soft dough forms.

Step 5: Cover the dough and refrigerate for at least 1 hour to prevent spreading during baking.

Step 6: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 7: Roll the chilled dough into 1.5-inch balls and place them on the baking sheet, leaving space between each.

Step 8: Bake for 10-12 minutes or until the edges are set but the centers remain soft.

Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 10: For the icing, beat the softened butter until smooth. Gradually add powdered sugar, mixing until combined.

Step 11: Add heavy cream and vanilla extract, beating until fluffy.

Step 12: Divide the icing into two bowls. Tint one with red gel food coloring and the other with gold gel food coloring.

Step 13: Transfer both icings into a piping bag, placing each color on one side for a swirled effect.

Step 14: Pipe or spread the red and gold icing onto each cooled cookie in swirling patterns. Optionally, add edible glitter or sprinkles.

Step 15: Let the icing set before serving.

Tips & Variations

Chill the dough thoroughly to keep cookies thick and soft, preventing them from spreading too much.

If the icing is too thick, add a small splash of cream to reach desired consistency.

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Use plant-based butter and a flaxseed “egg” for a vegan alternative.

Add a splash of rum or bourbon to the icing for an adult, boozy twist.

FAQs

Can I use regular soda instead of cream soda?

Yes! While cream soda enhances the authentic Butterbeer flavor, regular soda can be used as a substitute if needed.

How do I prevent my cookies from spreading too much?

Chill the dough thoroughly before baking and avoid overmixing. Also, ensure your baking sheets are cool before placing the dough on them to prevent spreading.