I found a recipe over at www.makeandtakes.com/root-beer-cookies for root beer cookies and loving root beer and cookies I decided to make them yesterday for a MOMS luncheon I was attending. They are very good...make sure you like root beer if you make these. I'm going to post the basic recipe, but if you want more pictures and more insight into root beer concentrate or different ideas of what to do with the batter, jump on over to the above mentioned blog.
Recipe for Root Beer Cookies:
Makes about 4 dozen
1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
- Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture.
- Chill for at least 1 hour.
- Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized. at least an hour.
- Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.
- Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.
Frosting Recipe:
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract
a few tablespoons hot water
- Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
- Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
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