Root Beer Float Cookies

Name: Root Beer Float Cookies
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 cup packed brown sugar; 1 cup butter or margarine, softened; 1/2 cup buttermilk; 2 eggs; 2 teaspoons root beer extract; 1 teaspoon vanilla; 4 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup powdered sugar; 1 tablespoon half-and-half or milk; 2 teaspoons butter or margarine, softened; 1 teaspoon root beer extract

6 steps

From "Cookies! A Cookie Lover's Collection" by Creative Publishing International, inc.

Updated at: Sun, 18 Aug 2024 16:52:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories95 kcal (5%)

Total Fat3.4 g (5%)

Carbs15.1 g (6%)

Sugars8.7 g (10%)

Protein1.2 g (2%)

Sodium29 mg (1%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

60 servings

Cookies

1 cupgranulated sugar

1 cupbrown sugar

packed

1 cupbutter

or margarine, softened

½ cupbuttermilk

2eggs

2 teaspoonsroot beer extract

1 teaspoonvanilla

4 cupsall-purpose flour

1 teaspoonbaking soda

¼ teaspoonsalt

Frosting

1 cuppowdered sugar

1 tablespoonhalf-and-half

or milk

2 teaspoonsbutter

or margarine, softened

1 teaspoonroot beer extract

Instructions

Step 1

Preheat oven to 375°F. Lightly grease cookie sheets and set aside.

Step 2

In large mixing bowl, combine granulated sugar, brown sugar, butter, the buttermilk, eggs, root beer extract, and the vanilla. Best at medium speed of electric mixer until well blended.

Step 3

Add flour, baking soda, and salt. Best at slow speed until soft dough forms.

Step 4

Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10-12 minutes, or until set. Cool completely.

Step 5

Meanwhile, in a small mixing bowl, combine frosting ingredients. Best at low speed of electric mixer until smooth.

Step 6

Spread frosting evenly on cookies. Let dry completely before storing.