ROOT BEER Cookies!

My sister found it! The "Root Beer Concentrate" that they used in the "Root Beer Cookie" recipe on Betty Crocker's Facebook page! She found it at a Walmart that I hadn't checked.



So I did the recipe as it was written. The first major change was the color of the batter.

My "Root Beer Float Cookie" batter:


Here is the "Root Beer Cookie" Batter:


It smelled different too. I thought it smelled like gingerbread dough. Even after I took them out of the oven, they didn't really smell "root beery" to me. Then I made the icing. It too was much darker but it really smelled like root beer. Here is the finished cookie:





To me they taste a little like gingerbread, but my friend Dayna assures me that they are very "Root Beer-ish." Either way, they are really good and you should try this recipe if you like Root Beer... or gingerbread. Enjoy!

Root Beer Float Cookies

Much like my last post, this post includes a recipe I came across on Facebook and uses a soft drink! But I made a few slight changes to this recipe. The original recipe was posted on Betty Crocker's Facebook page and was called "Root beer Cookies." It called for Root beer extract. I looked at Four different Krogers, Two Walmarts and a Randall's and didn't find it. (Side note to my friends... if you come across some, buy me a bottle and I'll pay you back!) So I improvised, as you will see later... let's get started!



Ingredients:
Cookies:
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter, softened
1/2 cup flat root beer
2 large eggs
2 teaspoon root beer extract or concentrate
1 teaspoon vanilla

Icing
1 1/2 cups powdered sugar
1 tablespoon flat root beer
2 teaspoon butter, softened
1 teaspoon root beer extract or concentrate

Heat oven to 375F.
In medium bowl, stir together flour, baking soda and salt. Use a whisk.



In a large bowl add granulated sugar, brown sugar, butter,



root beer,



root beer extract, vanilla... only I didn't have root beer extract so I used this instead...



so instead of two teaspoons of root beer extract and one teaspoon of vanilla, I used three of the vanilla butter and nut flavor and dubbed them "Root Beer Float Cookies," crossed my fingers and continued on with the recipe....

and eggs until well blended.



Slowly beat in flour mixture just until combined.





The recipe said to form balls about 1 1/2 inch in diameter using a rounded tablespoon of dough. I used my normal method of scooping out cookies with my medium sized scoop.





Please excuse the condition of my cookie stone... it's well used and well loved... and it shows! Bake them for 9 to 11 minutes or until lightly browned. Do not over bake or cookies will dry out. Cool completely on rack.





The house smelled so good! It almost smelled as yummy as butter beer tasted earlier this summer! Don't they kind of look like vanilla wafers? They kind of tasted like them too... like vanilla wafers dipped in root beer... I think I chose the right name for them and my experiment worked! But they need a little dressing up... oh yes! The icing!

In a small bowl combine all icing ingredients with a spoon until smooth. Add more powdered sugar if too thin or more root beer if too thick. Mine came together perfectly, as directed without having to add anything extra.



I couldn't get over the yummy texture and color! Because I didn't use the root beer extract, I didn't end up with a brown, root beer colored icing, but I think the yellow is much prettier anyway.

Spread on cooled cookies, makes about 4 dozen cookies.








Aren't they cute? Cute enough to box up and surprise a friend at church with a sample!





It made a ton of cookies! I took a plate over to my grandparents, packaged up some for my newphew and I have some ready to take to my sisters tomorrow. So far, I've received rave reviews. If I ever find root beer extract, I'll try the original recipe and compare the two. Enjoy!