Community Pick
Root Beer Float Cookies
photo by knobbyknee
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
60 cookies
ingredients
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup butter, softened
- 1⁄2 cup buttermilk
- 2 eggs
- 2 teaspoons root beer extract
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
-
Frosting
- 1 cup confectioners' sugar
- 1 tablespoon half-and-half
- 2 teaspoons butter, softened
- 1 teaspoon root beer extract
directions
- Preheat oven to 375 degrees.
- Lightly grease cookie sheets.
- In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
- Beat at medium speed until well blended.
- Add flour baking soda and salt.
- Beat on low speed until dough forms.
- Drop by heaping teaspoonful 2 inches apart on cookie sheet.
- Bake 10-12 minutes or until set. Cool completely.
- In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
- Spread frosting on evenly over cookies.
- Let dry completely before storing in container.
- Makes 5 dozen cookies.
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Reviews
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What a fun cookie! I halved the recipe and still ended up with alot! I served these at my ladies Bible study group and they were devoured in no time! Everyone loved the fact that they were so different for the ordinary. The cookies held their "drop" shape while they baked, so if you are planning to ice them I would recommend rolling them into balls and flattening slightly. However these cookies are super even without the added icing! Thanks for sharing this fun treat!
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What a delicious, unexpected flavor! Zatarains makes root beer extract and sells it online for much less than other vendors, so I ordered some for this recipe and am I ever glad I did! Mine ended up crisp, but as Pamela said they do hold their drop shape unless you flatten them out... we enjoyed them as is. I actually tripled the frosting recipe in order to cover all of the cookies, and boy are they delicious. I can't wait to share them with others and get their reaction... the flavor is such a wonderful surprise! Thanks so much for this outstanding recipe!!! Dianne
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Kudos for an original idea! Very easy to prepare. I purchased root beer extract through Watkins products--I like their quality. I would also recommend doubling the icing recipe---I really had to scrape the bowl to get all the cookies frosted. <br/>I took a chance in making these cookies, as I wasn't sure how many family members are root beer fans (I know my son is). I think you may have to let folks know ahead of time that these are root beer-flavored. The brain can make some pretty strange associations when it doesn't have all the information needed, and when my husband, daughter and son tried to guess the flavor, they came up with Pepto-Bismol and cough syrup (Why would anyone make a dessert with those flavors?--lol). I told them it was root beer, and they all said "OH YEAH!" I made the cookies yesterday (full recipe), and they are already half gone.<br/>P.S: I also use the root beer extract in the sauce when making pulled pork.
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Tweaks
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My 5 year old son and I made these tonight. As I was adding ingredients, I poured 1 teaspoon of the root beer flavoring and noticed that I had the concentrate instead of extract. Is there a difference? I am not sure, when I bought it, it was the only "root beer" thing available. They were brown, but taste good! I prefer the cookie dough itself. We kept snitching the dough. I halved the frosting recipe because he liked them without and I like them with! I am curius to know what they look like and taste like with extract instead of the concentrate.
RECIPE SUBMITTED BY
I'm a freelance writer who writes a syndicated newspaper column, and LOVES to cook and experiment with traditional and non-food recipes! More about me at http://www.kitchencraftsnmore.net