Root Beer Cookies

I keep thinking about having a “Cookie of the Week” feature, but I’m not really sure about making cookies every single week – a dangerous thing to have around here!  Sure, we cut most recipes in half or third, but sometimes we wind up with the whole batch.  Like today, when I was halving this recipe, and then put the amount of eggs called for in the full recipe.  Whoops.  So half of these will go to the neighbors because they make a bunch and are SO so good.

The recipe was posted on Make and Takes by Cafe Johnsonia.  If you want pictures with your recipe, follow the link over and there’s a bunch.

  • 1 cup unsalted butter
  • 2 cups dark brown sugar
  • 2 eggs
  • 2 tsp. root beer extract
  • 3 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup water (optional–only use if dough is too dry)
  • Root Beer frosting (recipe below)

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.

Chill for at least an hour.

Preheat oven to 350 degrees F.  Lightly grease several baking sheets and roll dough into small balls (about 1″ diameter), or use a cookie scoop.  Place cookies on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough.  (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.

Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.

Frosting Recipe:

  • 1 cup butter
  • 3 cups powdered sugar
  • 2 tsp. root beer extract
  • a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy.  Add a little powdered sugar and the root beer extract.  Beat until smooth.  Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for a few minutes to let the frosting set up.  It should dry a bit on the top.

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