Rootbeer float cookies

Here's some pictures of how our rootbeer cookies came out. I only had light brown sugar, so they're alot lighter. Alan had the idea to put vanilla icecream between two cookies to make rootbeer float cookies. So, I only used one egg to make them more "brownie like" to make it esier to put ice cream between them. They turned out delicious!!

Root Beer Cookies

This is a must try!!!

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)

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). 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.

Frosting : (I think this makes a ton of frosting, so I usually cut it in half, recipe below is the full 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.