Root Beer Float Cookies

Aaaand we’re back to cookies!I saw these babies floating (HAH!) around my Pinterest board and immediately had to try them. Paul has also been asking for some dessert-type food, and I figured why not make these cookies!These cookies are so easy! They only take about 10 minutes to whip up. Bake for another 10 minutes, and you can have cookies in less than half an hour. That’s my kind of cookie. The hardest (and longest) part about these cookies was waiting for them to cool so you can ice them.Whatever you do, don’t skimp on the frosting! That’s what makes these taste so much like a Root Beer float. I found the original recipe here, and didn’t change a thing.Now, instead of the recipe calling for actual root beer, you just need root beer extract or concentrate. This post is not sponsored, but I have a Watkins Root Beer Concentrate that I love. I’ve used it in everything from marshmallows to meringues to cupcakes, and now cookies!If you love root beer, or a good ol’ root beer float, you’ll love these cookies. They are incredible: soft, with the frosting, and a slight root beer twang.Mmmm. I think I’m going to go grab another one!

Ingredients

Yield: 3 dozen cookies

For the cookies:

1 c. butter, softened
2 c. brown sugar, packed
2 eggs
1 c. buttermilk
1 tsp. root beer concentrate or extract
4 c. flour
1 tsp. baking soda
1 tsp. salt

For the frosting:

4 c. icing sugar
¾ c. butter, softened
3 tbsp. milk
1 tsp. root beer concentrate or extract

To make the cookies, preheat the oven to 375°F.In the bowl of a mixer fitted with a paddle attachment, cream the butter and brown sugar until smooth and combined. Add in the eggs, one at a time, beating after each addition. Add in the buttermilk and root beer concentrate, and mix again.In a medium mixing bowl, whisk together the flour, baking soda, and salt. Add gradually to the wet mixture, and beat until smooth and incorporated.Drop by the tablespoon onto ungreased cookie sheets. Bake 10-12 minutes in the preheated oven, until edges are light golden brown. Remove from oven and cool completely on wire racks.The make the frosting, in the bowl of a mixer fitted with the whisk attachment, beat the butter until smooth. Add in the icing sugar, and mix on low speed. Add in the milk and root beer concentrate, and beat again, until frosting is smooth and well-incorporated. It should be a nice, smooth, spreadable consistency. Add more milk or icing sugar if needed until your desired consistency is reached.Frost the cooled cookies with the icing. Enjoy!

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