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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

ROOTBEER FLOAT COOKIES Recipe

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This recipe for ROOTBEER FLOAT COOKIES is from The Relay for Life Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DOUGH INGREDIENTS:
1 cup granulated sugar
1 cup packed brown sugar
1 cup softened butter
½ cup buttermilk
2 eggs
1 tbsp. root beer extract
1 tsp. vanilla
4 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt

FROSTING INGREDIENTS:
2 cup powdered sugar
2 tbsp. half and half
4 tsp. softened butter
1 tbsp. root beer extract
Directions:
Directions:
Cookie Dough:
Pre-heat oven to 375°. Line cookie sheet with parchment paper (lightly grease cookie sheet if not using parchment paper). Set aside.
In large mixing bowl, combine granulated sugar, brown sugar, 1 cup butter, buttermilk, eggs, 1 tbsp. root beer extract and vanilla. Beat with mixer on medium speed until well blended. Slowly add flour, baking soda and salt. Beat on low speed until soft dough forms. Drop dough with teaspoon onto prepared cookies sheet, 2” apart. Bake for 10 to 12 minutes or until set (should be soft). Cool completely before adding icing.

Frosting:
In small mixing bowl, combine frosting ingredients. Beat with mixer on low speed until smooth. Spread frosting evenly on cooled cookies. Let frosting dry on cookies before storing or packaging.

Makes approx. 5 dozen cookies. So good you’ll wish you’d have doubled the batch!!
Number Of Servings:
Number Of Servings:
5 dozen
Personal Notes:
Personal Notes:
The more Root Beer Extract the better! I always say! Easy to double.

 

 

 

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