Root Beer Float Cookies (Gluten-Free)
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
- 118.29 ml granulated sugar
- 118.29 ml brown sugar, packed
- 59.14 ml butter, softened
- 59.14 ml shortening, butter flavored
- 59.14 ml buttermilk
- 1 egg
- 4.92 ml root beer extract
- 2.46 ml vanilla
- 2.46 ml baking soda
- 0.61 ml salt
- 473.18 ml gluten-free flour
- 4.92 ml xanthan gum
-
Frosting
- 118.29 ml confectioners' sugar
- 7.39 ml half-and-half or 7.39 ml milk
- 4.92 ml butter, softened
- 2.46 ml root beer extract
directions
- Preheat oven to 375 degrees.
- Lightly grease cookie sheets.
- In a large bowl combine granulated sugar, brown sugar, butter, shortening, buttermilk, egg, root beer extract and vanilla.
- Beat at medium speed until well blended.
- Add flour mixture, 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.
- Once cookies are cool, spread frosting evenly over cookies.
- Let dry completely before storing in container.
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RECIPE SUBMITTED BY
I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking.
I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.