I love pizza with root beer, it’s one of my favorite combinations. So to go along with my pizza post a few days ago, I’m sharing these root beer cookies. This recipe comes from Lindsey from Cafe Johnsonia, she was featured along with this recipe at Make and Takes.
Unlike the root beer float cake I posted a while back, these cookies taste like root beer. I make these cookies to take to a family gathering because the recipe makes 4 dozen cookies. You could make them with out the frosting and they would still be wonderful, but I think the frosting puts them over the top. Everyone at the family gathering seemed to really enjoy them too. Tastes just like root beer but in cookie form. You must give them a try.
I only had one problem with making them. I made the dough the day before I needed the cookies and put it in the fridge. The recipe says to chill the dough for at least 1 hour and I chilled mine for more like 12. The dough was really firm when I went to use it, actually too firm. If you chill the dough for a long time, I would suggest to let it sit out at room temperature for about 30-45 minutes to soften slightly.
The first batches of cookies where too flat and spread out. As the dough sat out, the next batches turned out better. Ideally, I’d just chill the dough for 1 hour and bake. Thanks to Lindsey for sharing this fun and different cookie!
Root Beer Cookies
Real Mom Kitchen
- 1 cup unsalted butter
- 2 cups dark brown sugar
- 2 eggs
- 2 tsp root beer extract as called concentrate
- 3 ½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- ¼ cup water optional–only use if dough is too dry
- 1 cup butter
- 3 cups powdered sugar
- 2 tsp root beer extract also called concentrate
- a few tablespoons hot water
- 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. The dough should be slightly sticky.
- Chill for at least an 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.
- 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. Makes about 4 dozen.
- For the frosting - 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.