Root Beer Cookies Recipes

ROOT BEER COOKIES

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.

ROOT BEER COOKIES

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.

ROOT BEER FLOAT COOKIES

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.

ROOT BEER FLOAT COOKIES

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.

ROOT BEER FLOAT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

ROOT BEER COOKIES

Steps:

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

ROOT BEER FLOAT COOKIE CUPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream butter and sugars together until light and fluffy, 3-4 minutes.
• 3. Add egg, vanilla and root beer extract and mix until well combined.
• 4. Add dry ingredients and mix thoroughly. Dough will be thick.
• 5. Grease a mini muffin tin.
• 6. Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention. You want each cup to only be about 3/4 full.
• 7. Bake at 350 degrees for 8 minutes.
• 8. Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit).
• 9. Allow to cool for 3-4 minutes in the muffin tin.
• 10. Remove cookies to a cooling rack to finish cooling.