Root Beer Float Cookies

Susan Bartley

By
@skbartley

These cookies will make you think of car hops and summer days enjoying a root beer float. Enjoy!


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Rating:

Comments:

Serves:

makes 4 dozen cookies

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 c
unsalted butter, room temperature
1 c
sugar
1/2 c
brown sugar, firmly packed
2 large
eggs
1 tsp
root beer extract (i use watkins brand)
1/2 c
butter milk
3 1/4 c
flour
1/2 tsp
salt
1 tsp
baking soda
2 c
vanilla flavored chips (1 12oz bag)

TOPPING

1 c
vanilla almond bark or vanilla a'peels
1/2 tsp
root beer extract

Directions Step-By-Step

1
Preheat oven to 350 and line cookie pans with parchment paper.
2
Sift flour, salt and baking soda and set aside.
3
In mixer cream butter and sugars until light and creamy. Add eggs and beat till light and fluffy. Now beat in root beer extract and butter milk.
4
Stir in flour mixture, when completely blended add vanilla chips.
5
Using a 1" cookie scoop, scoop dough onto parchment lined cookie sheets about 3" apart. Bake at 350 for 10 to 12 minutes till golden brown around the edges. Cool on cooling rack.
6
In microwave safe dish melt vanilla almond bark or vanilla a'peels till creamy smooth. I only microwave them for 30 seconds at a time. Add root beer extract and pour into disposable decorating bag or use a zip lock freezer bag. Cut to a small opening and drizzle over the top of cooled cookies. This will take about 10 to 15 minutes to set up. Now enjoy!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtags: #root beer, #Cookies