I came across this recipe for rootbeer cookies a couple of years ago and was curious. Root beer is a always a favourite here so I thought the cookies would go over well. I printed the recipe and put it into my recipe binder. The only problem was finding the rootbeer extract or concentrate, as you can’t find this at the local grocery store. After a while I forgot until I went to a candy and cake decorating supply store to pick up some supplies for a cake I was making for one of my Wilton classes. They had an entire shelf of extracts, and among them was root beer extract! I picked some up, but with the cakes for classes and spring coming it still took a little while to get to these cookies. They were worth the time I kept the recipe around!
Root Beer Cookies
½ cup unsalted butter (room temperature)
1 cup packed brown sugar
1 tsp root beer extract (concentrate)
1 ¾ cup flour
½ tsp baking soda
(the recipe calls for 2 tbsp of water if the dough is dry - I didn’t need it)
1. In a bowl cream together the butter and sugar until it is light and fluffy. Add in the egg and extract, mixing well.
2. Add in the flour and baking soda, mix until combined.
3. Drop cookies onto a cookie sheet and press down so they are flat, not dome shaped.
4. Bake for 6-8 minutes, cool on a wire rack.
Root Beer Frosting
is the frosting that went with the cookies, and it is amazing! I was
eating it with a spoon and almost licked out the mixing bowl (I probably
would have if O hadn’t already been giving me weird looks). This would
also be delicious on top of cupcakes or vanilla cookies.
½ cup butter
1 ½ cup icing sugar (powdered sugar)
1 tsp root beer extract
Cream the ingredients together. Add some water to achieve a spreadable consistency. Ice the cookies when cool.
loved these cookies, including me. I couldn’t stop eating them - with
or without the icing. The icing however was my favorite part - it
tastes like a root beer float, delicious! I will be making more of this