Recipe by KitchenCraftsnMore
Oh yeah, baby! Your favorite childhood drink in a cookie form! A great novelty cookie, especially good for root beer lovers (like moi!)
Top Review by * Pamela *
What a fun cookie! I halved the recipe and still ended up with alot! I served these at my ladies Bible study group and they were devoured in no time! Everyone loved the fact that they were so different for the ordinary. The cookies held their "drop" shape while they baked, so if you are planning to ice them I would recommend rolling them into balls and flattening slightly. However these cookies are super even without the added icing! Thanks for sharing this fun treat!
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup butter, 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 confectioners' sugar
- 1 tablespoon half-and-half
- 2 teaspoons butter, softened
- 1 teaspoon root beer extract
Directions See How It's Made
- Preheat oven to 375 degrees.
- Lightly grease cookie sheets.
- In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
- Beat at medium speed until well blended.
- Add flour baking soda and salt.
- Beat on low speed until dough forms.
- Drop by heaping teaspoonful 2 inches apart on cookie sheet.
- Bake 10-12 minutes or until set. Cool completely.
- In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
- Spread frosting on evenly over cookies.
- Let dry completely before storing in container.
- Makes 5 dozen cookies.