Root Beer Float Cookies
For root beer fans far and wide, this cookie is sure to add intrigue, variety, and fun factor to your holiday cookie platter. (Or Christmas in July?)
Ingredients
For the cookies:
- ¾ cup (150g) packed brown sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 egg
- 1¾ cup (222g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup water
- 1 teaspoon root beer extract*
For the root beer icing:
- 2 cups (240g) powdered sugar
- ¼ cup (56g) melted butter
- 1 teaspoon root beer extract (use 1½ teaspoon for stronger flavor)
- 2 tablespoons hot water
Instructions
Instructions:
- Preheat the oven to 350℉.
- In a mixing bowl, cream together the brown sugar, butter, and egg.
- In a separate bowl, whisk together the flour and baking powder.
- Stir the root beer extract into the water.
- Add the dry ingredients to the creamed mixture, alternating with the root beer water.
- Mix until just combined.
- Drop by rounded tablespoons onto a parchment lined baking sheet and bake for 8-10 minutes. (Helpful tip: The cookie is like a soft sugar cookie.)
- Beat the icing ingredients to a spreadable consistency, and frost the cookies once they are completely cooled.
Notes
*Details on the root beer extract and where to buy are included in the main recipe post.
Prefer a cream cheese frosting? Mix together 1 cup (120g) powdered sugar, 4 tablespoons melted butter, 4 ounces cream cheese (softened), 1½-2 teaspoons root beer extract, and ½ teaspoon vanilla extract.
Tried this recipe?Click here to rate and comment.