Beer Cookies Recipes

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ROOT BEER COOKIES



Root Beer Cookies image

Good old-time flavor!

Provided by Mary Beth Guba

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

1 cup packed brown sugar
½ cup butter
1 egg
¼ cup buttermilk
1 teaspoon root beer extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups confectioners' sugar
⅓ cup butter
1 ½ teaspoons root beer extract
2 tablespoons hot water

Steps:

  • Preheat oven to 350 degrees F (180 degrees).
  • Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.
  • Add flour, baking soda and salt and mix well.
  • Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
  • To Make Root Beer Glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 34.7 g, Cholesterol 33.1 mg, Fat 9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 5.5 g, Sodium 171.4 mg, Sugar 25.1 g

BROWN SUGAR BEER COOKIES



Brown Sugar Beer Cookies image

Beer. Cookies. Beer in cookies. Soft and chewy cookies made with your favorite brown ale.

Provided by Jennifer

Time 27m

Number Of Ingredients 11

3/4 cup unsalted butter (room temperature)
1 1/4 cups packed light brown sugar
1 large egg
1/3 cup beer
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp corn starch
1/2 tsp ground cinnamon

Steps:

  • Preheat oven to 325° F. Prepare baking sheets by spraying with non-stick cooking spray or covering with parchment paper. Set aside.
  • In a stand mixer, cream together the butter and brown sugar. Add egg yolk and vanilla and mix until just combined. Add beer and mix again until just combined.
  • Add both flours, baking soda, baking powder, salt, cinnamon, and cornstarch and mix until just combined.
  • Scoop out cookie dough by the rounded tablespoon full onto prepared cookie sheets.
  • Bake at 325° F for 12-14 minutes. Immediately remove cookies from cookie sheet after baking and allow to cool to room temperature.

Nutrition Facts : Calories 147 kcal, Carbohydrate 22 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 174 mg, Fiber 1 g, Sugar 11 g, TransFat 1 g, ServingSize 1 serving

ROOT BEER FLOAT COOKIES



Root Beer Float Cookies image

The perfect cookie for root beer lovers, soft and chewy.

Provided by cvanguil

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 23m

Yield 24

Number Of Ingredients 9

¾ cup butter
¾ cup brown sugar
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon root beer concentrate
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup white chocolate chips, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
  • Drop spoonfuls of dough 2 inches apart on the baking sheets.
  • Bake in the preheated oven until golden, 8 to 10 minutes.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 23.5 g, Cholesterol 32.3 mg, Fat 8.9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 167.4 mg, Sugar 13.8 g

ROOT BEER COOKIES



Root Beer Cookies image

When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.-Violette Bawden, West Valley City, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 14

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
1 cup buttermilk
3/4 teaspoon root beer concentrate or extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans
FROSTING:
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

Steps:

  • In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.

Nutrition Facts : Calories 130 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE BEER COOKIES



White Beer Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 2 to 3 dozen cookies

Number Of Ingredients 15

2 bottles (12 ounces each) Belgian style white beer (recommended: Hoegaarden)
5 tablespoons honey
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups powdered sugar
1 large egg
1/2 teaspoon vanilla extract
1 medium orange, zested
2 teaspoons ground coriander
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon orange juice
1 tablespoon whole milk
1 orange zested using a bar grater, optional

Steps:

  • Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature.
  • Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix the flour and baking soda together then slowly add to the batter.
  • Preheat oven to 350 degrees F.
  • Using a uniform scoop (I use a 1-ounce disher) scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan. Bake for 20 minutes (depending on your oven it may take more or less time, for some ovens it could take 15 minutes for others it could take 25; 20 minutes is an average time).
  • Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
  • Optional Icing: Using the icing ingredients whisk the vanilla into the sugar. Mix the orange juice and milk together. Add milk and orange juice mixture until you reach the consistency of a thick paste; you should only need to add 1 tablespoon of the mixture (half of what you made). Using a butter knife put a dollop of icing on each cool cookie and spread it over the top. Put a small piece of orange zest from the bar grater as garnish, if desired. Let the icing harden to desired hardness and consume or store.

ROOT BEER FLOAT COOKIES



Root Beer Float Cookies image

Oh yeah, baby! Your favorite childhood drink in a cookie form! A great novelty cookie, especially good for root beer lovers (like moi!)

Provided by KitchenCraftsnMore

Categories     Drop Cookies

Time 40m

Yield 60 cookies

Number Of Ingredients 14

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
1 cup confectioners' sugar
1 tablespoon half-and-half
2 teaspoons butter, softened
1 teaspoon root beer extract

Steps:

  • 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.

Nutrition Facts : Calories 97.5, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.8, Sodium 64.7, Carbohydrate 15.4, Fiber 0.2, Sugar 9, Protein 1.2

ROOT BEER COOKIES



Root Beer Cookies image

Make and share this Root Beer Cookies recipe from Food.com.

Provided by mariposa13

Categories     Dessert

Time 1h13m

Yield 42 serving(s)

Number Of Ingredients 13

1 cup brown sugar
1/2 cup butter or 1/2 cup margarine
1 egg
1/4 cup buttermilk
2 teaspoons watkins root beer extract
1 teaspoon watkins original double-strength vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, if desired
2 cups powdered sugar
1/3 cup butter or 1/3 cup margarine
1 teaspoon watkins root beer extract
1 -2 tablespoon hot water

Steps:

  • Preheat oven to 375°F.
  • Combine brown sugar, butter, and egg in a bowl; beat until fluffy.
  • Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth.
  • Cover and refrigerate at least one hour.
  • Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart.
  • Bake at 375°F for 6 to 8 minutes.
  • To make rootbeer frosting: Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting.
  • Remove cookies to wire rack to cool.
  • Frost with Root Beer Frosting.

Nutrition Facts : Calories 96.7, Fat 3.8, SaturatedFat 2.4, Cholesterol 14.8, Sodium 74, Carbohydrate 14.9, Fiber 0.1, Sugar 10.8, Protein 0.8

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