Monday, November 30, 2009

Root Beer Float Cookies

Two great things that  usually do NOT go very well together for me are boredom and imagination. However, what with the weather getting colder today and the rain, I didn't want to go out to the store. And I had just about had it with doing any more cleaning. So having played computer games until my brain fell asleep, I figured I might want to do some baking with the vague intention of bringing some into my coworkers (I keep it vague in case they're really really good in which case I usually do not want to share or really really bad).

So having a taste for something root beer related, I googled for root beer cookies, with part of me hoping that I might be the only person to have ever thought of something like this. Which did not happen as I came across several recipes for the root beer cookies, including  a lovely recipe by KC over at Grandma's Desserts for Root Beer Float Cookies. Which was okay with me. I might like a bit of culinary glory but I like quick guaranteed results when I gotta have my cookies and I gotta have them now.

Now considering I did not have the patience to let the butter completely soften plus having forgotten to set the timer when I put the cookies into the oven, these came out tasting pretty wonderful but a  little on the crunchier chewier side than I normally like with my cookies. Also, I cheated a bit on the frosting and mixed just the powdered sugar, a dash of milk and root beer extract for a glaze instead of a traditional frosting. And to be on the safe side, and avoid a full out cookie frenzy later, I just made 8 cookies, putting the rest of the dough into the fridge to chill before freezing them to make at a later day. My picture does not do them justice...they're actually a very nice looking cookie.

These hit the spot on a nasty weather day for sure.

Root Beer Float Cookies
Preheat oven to 375*

1 cup sugar
1 cup packed brown sugar
1 cup butter, softened
1/2 cup buttermilk
2 eggs
2 tsp. root beer extract
1 tsp. vanille
4 cups flour
1 tsp. baking soda
1/4 tsp. salt

2 cups powdered sugar
2 tbsp. half and half
4 tsp. butter, softened
2 tsp. root beer extract

In a bowl, combine sugar, brown sugar, butter, buttermilk, eggs, root beer extract and vanilla.Combine until well blended.Add flour, baking soda and salt. Bet until a soft dough forms. Drop dough onto prepared cookie sheets and bake for 10-12 minutes. Let cool complete before frosting.


  1. I didn't know that you could buy root beer extract! I've never seen it in Ontario... which is probably a good thing, otherwise I'd be baking up batches of these!!

  2. Palidor..I stumbled across it by accident at a local famers market so I'm hoarding what little I have left :)

    Although, King Arthur flour does have a root beer oil that is supposed to work similiarly. And I found someone over at Food Network who said they reduced root beer down until it could be used in the recipe.

    I wonder how this would taste in a quick loaf bread. HMMMMM.....