Recipe by Buster's friend
Indescribably delicious & a fantastic contrast to all other spice cookies on the holiday tray. Found in The Washington Post who note - Root beer concentrate, used in making homemade root beer, plays a key role in both the cookies and the icing. We found McCormick's brand at larger Giant Food stores DH got it at Walmart). Chill the dough for at least an hour after mixing.***Things we learned making these cookies - 1. They are good - the root beer lingers nicely on the palate (DH kept noting - as he ate one after another - that he associates that flavor with fizz, anyway, they are good!; 2. dough is really soft - we dabbed out teaspoonfuls onto plates that we chilled (dough chills faster in dabs) & put these fast onto the baking sheets; 3. DO NOT grease baking sheets! Use plain aluminum foil over cookie sheet if you do not have (or run out) of parchment paper - otherwise they spread too much & seem greasy; 4. cook for the allotted time - these are best if just crisp when cool. We have gotten several requests for the recipe - it's a wonderful little "sleeper" cookie. Store the cookies in an airtight container for up to 10 days. We suggest freezing them, well wrapped, without icing. (Excellent for mailing)
For the cookies
- 1 cup dark brown sugar, packed
- 4 ounces margarine
- 4 tablespoons unsalted butter, at room temperature (1/2 stick)
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 3⁄4 cups flour
- 2 teaspoons root beer concentrate (such as McCormick's brand)
For the icing
- 2 cups confectioners' sugar
- 5 1⁄3 tablespoons unsalted butter, at room temperature (2/3 stick)
- 2 -4 tablespoons water
- 1 teaspoon root beer concentrate
Directions See How It's Made
- For the cookies: In a large bowl, using a stand mixer or an electric hand mixer on medium speed, beat the brown sugar, margarine, butter and egg for several minutes until well blended and fluffy. Reduce the speed to low and add the vanilla extract, baking soda, salt, the flour in increments, and the root beer concentrate. The batter will be stiff. Cover and refrigerate for 1 hour.
- Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper. Drop the dough by teaspoonfuls, spaced about 2 inches apart (the cookies will spread), onto the prepared sheets. Bake for 6 to 8 minutes. Transfer to a wire rack to cool completely.
- For the icing: In a medium bowl, combine the confectioners' sugar with the butter and mix well. In a measuring cup, combine the water and root beer concentrate; add to the sugar-butter mixture and mix well, adding more water as needed to reach the desired consistency. Spread on the cooled cookies. Let set for about 30 minutes before serving.