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Butterbeer Cookies With Butterscotch Frosting

Butterbeer cookies with butterscotch frosting are tender, golden cookies with butterscotch chips and a thick cream-cheese swirl. Finished with a caramel drizzle and a butterscotch chip for a classic sweet-spice look.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 260
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
  • 1 stand mixer

Method
 

Make the cookie dough
  1. Preheat oven to 375F and line baking sheets with parchment for easy release.
  2. Whisk together all-purpose flour, baking soda, and salt until evenly combined.
  3. In a stand mixer, beat softened unsalted butter with brown sugar and granulated sugar until fluffy.
  4. Add the eggs, butter extract or vanilla extract, and butterscotch extract, and beat until smooth.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  6. Fold in butterscotch chips so they’re evenly distributed through the dough.
Bake and cool
  1. Scoop dough into 2-tablespoon rounds and space them on the lined sheet pan.
  2. Bake at 375F for 10-12 minutes, until the cookies are golden at the edges with set centers.
  3. Cool cookies completely before frosting, so the swirl holds its shape.
Frost and finish
  1. Beat cream cheese, unsalted butter, butterscotch sauce, powdered sugar, and vanilla until smooth and thick.
  2. Pipe a generous swirl of butterscotch frosting onto each cooled cookie.
  3. Drizzle with caramel sauce and top with a butterscotch chip.

Notes

For the cleanest swirls, cool cookies fully before frosting; warm cookies will soften the frosting. Store airtight in the refrigerator for up to 5 days; the cookies freeze unfrosted for up to 2 months, then thaw and frost after thawing. For a dairy-light swap, use cream cheese and butter alternatives labeled for baking/icing, and choose a butterscotch sauce that’s dairy-free if needed.