Rootbeer Float Cookies

Sue here again! Remember me?

I'm the one who's not Jo Blog-hogger-pants.

I figured I should take a turn writing a blog before people think Jo is all wonderful and creative and the only one who knows how to bake a cookie.

Okay... she's alright... but I can bake cookies too.

Darn good cookies.

I had some rootbeer extract in my cupboard that I was always wondering what to do with and I found these cookies on Pinterest the other day. The photos had me drooling over my screen.

At that moment I knew my extract was destined for greatness.

Rootbeer Float Cookies

(Slightly adapted from Six Sisters Stuff)

Ingredients
Cookies

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 cup buttermilk

1 tsp root beer extract or concentrate

4 cups flour

1 tsp. baking soda

pinch salt

Frosting

4 cups powdered sugar (or icing sugar)

3/4 cup butter, softened

3 - 4 Tbsp milk

2 tsp root beer extract or concentrate

Directions

Preheat oven to 375º. Line a cookie sheet with parchment paper.

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.

Combine dry ingredients; gradually add to creamed mixture.

Drop by tablespoonfuls onto prepared baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

In a mixing bowl, combine all frosting ingredients. Beat until smooth.

Frost cooled cookies.

These cookies are soft and cake like, a little buttery, and very rootbeer-y.

If you are looking for something that is not too sweet then these cookies are a good choice. I added more rootbeer extract to the frosting than the original recipe called for (it said 1 tsp and I added 2) because I wanted it to be noticeably rootbeer-y. It is quite subtle with only 1 tsp.

I don't usually like the sweet stuff (I prefer salty/savory) but these cookies are really good. I love the soft, cake-y texture.