The taste of root beer always reminds me of summer and the root beer floats my grandmother used to make for me. She preferred the flavor of Hire’s root beer while I liked Dad’s root beer better. What is your favorite root beer?
If you like root beer, these cookies are for you. They were brought to a “culinary” and garden sale (hosted by my professional organization), by one of our members. Several members requested the recipe, after tasting the cookies. The member who brough them, shared the recipe in our newsletter. She noted that the original recipe came from a Minneapolis Star/Tribune food section, many years ago.
Root Beer Cookies
Cookies
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter, softened
1/2 cup flat root beer
2 large eggs
2 teaspoon root beer extract or concentrate (see what we used at the end of this post)
1 teaspoon vanilla
Icing
1 1/2 cups powdered sugar
1 tablespoon flat root beer
2 teaspoon butter, softened
1 teaspoon root beer extract or concentrate
Heat oven to 375F.
In medium bowl, stir together flour, baking soda and salt.
In large bowl, beat granulated sugar, brown sugar, butter, root beer, eggs, root beer extract and vanilla until well blended. Beat in flour mixture just until combined.
Form dough into balls, about 1 1/2-inch diameter (using a rounded tablespoon of dough). Place about 2 inches apart on cookie sheets. Bake 9 to 11 minutes or until lightly browned. (Do not over bake or cookies will be dry.) Cool completely on rack.
In small bowl, combine icing ingredients, with spoon, until smooth. Add more powdered sugar if too thin; add more root beer if too thick. Spread on cooled cookies
Makes about 4 dozen cookies
