Root Beer Float Cookies
1 hour to prepare 3 dozen
INGREDIENTS
Cookies:
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups brown sugar, packed
1/2 cup sugar
2 large eggs
1 cup buttermilk
1 teaspoon root beer extract
1/2 teaspoon vanilla extract
Frosting:
4 cups powdered sugar
3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature
3-5 tablespoons milk
1 teaspoon root beer extract
PREPARATION
Preheat oven to 375º F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside until ready to use.
In a large bowl or mixer, cream butter until whipped and fluffy, then add brown sugar and sugar and cream together until lightened in color.
Beat in eggs, then mix in root beer extract and vanilla extract.
Mix in buttermilk, then gradually add in dry ingredients, mixing until just combined.
Use a 1-tablespoon scoop or spoon to drop dough onto baking sheets, then place in oven.
Bake for 10-12 minutes, or until just lightly browned on the bottom.
Remove from oven and transfer to wire racks to cool.
For the frosting: cream butter and powdered sugar together for 1-2 minutes, then beat in milk and root beer extract, mixing until smooth.
Frost cookies as desired, then set aside until set.