root beer float cookies

How To Make root beer float cookies

• 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!
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