ROOT BEER COOKIES
Good old-time flavor!
Provided by Mary Beth Guba
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees).
- Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.
- Add flour, baking soda and salt and mix well.
- Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
- To Make Root Beer Glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 34.7 g, Cholesterol 33.1 mg, Fat 9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 5.5 g, Sodium 171.4 mg, Sugar 25.1 g
ROOT BEER FLOAT COOKIES
The perfect cookie for root beer lovers, soft and chewy.
Provided by cvanguil
Categories Desserts Cookies Drop Cookie Recipes
Time 23m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
- Drop spoonfuls of dough 2 inches apart on the baking sheets.
- Bake in the preheated oven until golden, 8 to 10 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 23.5 g, Cholesterol 32.3 mg, Fat 8.9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 167.4 mg, Sugar 13.8 g
ROOT BEER COOKIES
When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.-Violette Bawden, West Valley City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.
Nutrition Facts : Calories 130 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
ROOT BEER FLOAT COOKIES
A hint of good, old-fashioned root beer flavors these chewy-soft cookies. They're great with ice cream! -Jim Gordon, Beecher, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
ROOT BEER FLOAT COOKIES
Oh yeah, baby! Your favorite childhood drink in a cookie form! A great novelty cookie, especially good for root beer lovers (like moi!)
Provided by KitchenCraftsnMore
Categories Drop Cookies
Time 40m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Lightly grease cookie sheets.
- In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
- Beat at medium speed until well blended.
- Add flour 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.
- Spread frosting on evenly over cookies.
- Let dry completely before storing in container.
- Makes 5 dozen cookies.
Nutrition Facts : Calories 97.5, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.8, Sodium 64.7, Carbohydrate 15.4, Fiber 0.2, Sugar 9, Protein 1.2
ROOT BEER FROSTED FLOAT COOKIES
You will not believe how good these are! If you tell no one what they are, they will completely be devoured while the whole time you hear "What is in these? Cinnamon? Chocolate? Molasses?" Then you tell them exactly what they are and you are guaranteed "Oh my gosh, you're right! That's it! It's root beer!" Then what always comes next is "I need this recipe!!!" So, because I'm sick of handing out the recipe, here it is for everyone. *Root Beer Extract/Concentrate is often hard to find, but you can order it online from Zatarains if you can't find it by all the other extracts in your grocery store.
Provided by Autism Mommy
Categories Drop Cookies
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375.
- Lightly grease cookie sheets and set aside.
- In large mixing bowl combine sugar, brown sugar, butter, buttermilk, eggs, root beer extract and vanilla.
- Beat at medium speed until well blended.
- Add flour, baking soda, and salt.
- Beat at low speed until soft dough forms.
- Drop by heaping teaspoons 2 inches apart onto prepared cookie sheets.
- Bake for 10-12 minutes or until set.
- Cool completely before frosting.
- For Frosting:
- Combine all ingredients.
- Beat at low speed until well combined and smooth.
- Spread frosting evenly on cookies and allow to dry completely before storing.
Nutrition Facts : Calories 151.7, Fat 4.3, SaturatedFat 2.6, Cholesterol 18.5, Sodium 80, Carbohydrate 26.9, Fiber 0.3, Sugar 18.6, Protein 1.5
BELGIAN WHITE BEER COOKIES WITH ORANGE ICING
Make and share this Belgian White Beer Cookies With Orange Icing recipe from Food.com.
Provided by swissms
Categories Drop Cookies
Time 50m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming).
- Let this reduction cool to room temperature.
- Cream the butter and sugar together.
- Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again.
- Mix the flour and baking soda together then slowly add to the batter.
- Preheat oven to 350°F
- Scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan.
- Bake for 15-20 minutes. Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
- Icing:
- Using the icing ingredients whisk the vanilla into the sugar.
- Mix the orange juice and milk together.
- Add milk and orange juice mixture to sugar until you reach the consistency of a thick paste. Add orange zest if desired.
- Using a butter knife put a dollop of icing on each cool cookie and spread it over the top.
- Cook's notes: This recipe has no salt in it. Because of the beer, adding salt can make the cookies too salty.
- The cookies should be a little crispy on the outside, and cake like on the inside.
Nutrition Facts : Calories 326.6, Fat 12.2, SaturatedFat 7.5, Cholesterol 48.2, Sodium 63.9, Carbohydrate 48.1, Fiber 0.7, Sugar 29.5, Protein 3.2
WHITE BEER COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 2 to 3 dozen cookies
Number Of Ingredients 15
Steps:
- Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature.
- Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix the flour and baking soda together then slowly add to the batter.
- Preheat oven to 350 degrees F.
- Using a uniform scoop (I use a 1-ounce disher) scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan. Bake for 20 minutes (depending on your oven it may take more or less time, for some ovens it could take 15 minutes for others it could take 25; 20 minutes is an average time).
- Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
- Optional Icing: Using the icing ingredients whisk the vanilla into the sugar. Mix the orange juice and milk together. Add milk and orange juice mixture until you reach the consistency of a thick paste; you should only need to add 1 tablespoon of the mixture (half of what you made). Using a butter knife put a dollop of icing on each cool cookie and spread it over the top. Put a small piece of orange zest from the bar grater as garnish, if desired. Let the icing harden to desired hardness and consume or store.
ROOT BEER COOKIES
Make and share this Root Beer Cookies recipe from Food.com.
Provided by mariposa13
Categories Dessert
Time 1h13m
Yield 42 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine brown sugar, butter, and egg in a bowl; beat until fluffy.
- Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth.
- Cover and refrigerate at least one hour.
- Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart.
- Bake at 375°F for 6 to 8 minutes.
- To make rootbeer frosting: Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting.
- Remove cookies to wire rack to cool.
- Frost with Root Beer Frosting.
Nutrition Facts : Calories 96.7, Fat 3.8, SaturatedFat 2.4, Cholesterol 14.8, Sodium 74, Carbohydrate 14.9, Fiber 0.1, Sugar 10.8, Protein 0.8
BEER NUT COOKIES
Also good with honey-roasted and salted nuts.
Provided by Kevin Ryan
Categories Desserts Cookies Drop Cookie Recipes
Yield 27
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
- Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 20.8 g, Cholesterol 13.8 mg, Fat 12 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 75.1 mg, Sugar 12.3 g
ROOT BEER FLOAT COOKIES
If you love Root Beer, you will love these cookies!
Provided by CC MCCART-FROST
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375º.
- 2. In a mixing bowl, cream butter and brown sugar.
- 3. Add eggs, one at a time, beating well after each addition.
- 4. Beat in buttermilk and root beer extract.
- 5. Combine dry ingredients; gradually add to creamed mixture.
- 6. Drop by tablespoonfuls onto ungreased baking sheets.
- 7. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- 8. In a mixing bowl, combine all frosting ingredients. Beat until smooth. Frost cooled cookies.
- 9. ENJOY!
ROOT BEER FLOAT COOKIES (GLUTEN-FREE)
Modified this recipe to be GF with great success: http://www.recipezaar.com/Root-Beer-Float-Cookies-57007 The cookies have the most perfect texture. Can substitute 1/4 cup skim milk + 1/4 Tbsp vinegar for the buttermilk. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own.
Provided by Andrew Mollmann
Categories Dessert
Time 30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 68.7, Fat 3.6, SaturatedFat 1.6, Cholesterol 11.6, Sodium 48.5, Carbohydrate 9.1, Sugar 9, Protein 0.3
ROOT BEER FLOAT SANDWICH COOKIES
I always got root beer candies in my stocking. The crunch of the sugar on these cookies reminds me of those candies, while the insides are chewy and soft.-Michelle Sion, Darien Center, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and 2 cups sugar until light and fluffy. Beat in eggs, milk and root beer concentrate. In another bowl, whisk flour, salt, baking soda and cream of tarter; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; roll in remaining sugar. Flatten slightly. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely., In a bowl, beat filling ingredients until light and fluffy. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.
Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
BEER AND PRETZEL CHOCOLATE CHIP COOKIES
Rich chocolate stout frosting and crunchy pretzels take this chocolate chip cookie to a whole new sweet and salty level. This is a cookie you don't want to miss!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, 1/2 cup butter, the egg and 2 tablespoons beer until soft dough forms. Stir in crushed pretzels.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before frosting.
- Meanwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons butter to just boiling over medium heat. Remove from heat and add chocolate; stir with whisk until melted and smooth. Stir in 2 tablespoons beer. Pour into bowl; cover and refrigerate about 1 to 2 hours or until spreading consistency.
- Spread about 2 teaspoons frosting on each cookie; top each with 1 pretzel twist, pressing in gently. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 13 g, TransFat 0 g
ROOT BEER FLOAT COOKIES
Steps:
- COOKIE DOUGH: Preheat oven to 375°F. In a large mixing bowl, combine sugars, butter, milk, eggs, root beer extract, and vanilla; mix until well blended. Add flour, baking soda, and salt. Beat until a soft dough forms. Drop dough in 1 to 1 1/2 teaspoon-size balls onto prepared cookie sheet. Place the dough balls approximately 2 inches apart. Bake for 10 minutes or until the cookies are just turning brown. Cool completely. FROSTING: In a small mixing bowl, combine powdered sugar, half and half, butter, and root beer extract; mix until smooth. Frost each cookie. Make sure the frosting is set before storing the cookies in an airtight container.
BACON & BEER COOKIES
We added crisp bacon and a taste of stout draught beer to Betty Crocker double chocolate chunk cookie mix for a delicious pairing of savory and sweet. Top with a chocolate ganache and candied hazelnuts.
Provided by Brooke Lark
Categories Dessert
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Crumble 2 slices of the cooked bacon into small pieces; place in large bowl. Add cookie mix, butter, egg and 1 tablespoon of the beer; stir until dough forms.
- Roll dough into 2-inch balls; place on ungreased cookie sheet.
- Bake 11 to 13 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in 1-quart saucepan, mix remaining 1 tablespoon beer, the hazelnuts and brown sugar. Cook over medium heat until brown sugar begins to reduce and caramelize. Spread mixture on sheet of parchment paper; cool.
- In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. If needed, microwave 15 to 30 seconds longer or until chips are melted and mixture can be stirred smooth.
- Spread chocolate ganache on top of each cookie. Sprinkle a few candied hazelnuts on top of each. Break or cut remaining 4 slices bacon into 10 to 12 pieces; press 1 piece on top of each cookie.
Nutrition Facts : ServingSize 1 Serving
BEER COOKIES
Cookies made with beer!
Provided by Tina
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Cream together the butter or margarine and the brown sugar. Cut in flour, baking soda and spice. Blend in beer slowly to form a soft dough.
- Drop by teaspoonfuls and top with a walnut piece.
- Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown. Cool one minute on cookie sheet and remove to wire rack.
Nutrition Facts : Calories 74 calories, Carbohydrate 8.9 g, Cholesterol 6.8 mg, Fat 3.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 37 mg, Sugar 3 g
ROOT BEER COOKIES
Mouth watering and unforgettable! So much easier to take to gatherings than root beer floats. Big hits at bake sales and company parties. Taken from Taste of Home: Best Loved Cookies & Bars 2008
Provided by Mistress K. Darq-Ch
Categories Drop Cookies
Time 30m
Yield 72 cookies
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter and brown sugar together.
- Add eggs, one at a time, beating well after each addition.
- Beat in buttermilk and root beer concentrate.
- Combine the flour, baking soda, and salt in a separate bowl. Gradually add to creamed mixture.
- Stir in pecans. (optional).
- Drop by tablespoonfuls 3 inches apart onto ungreased cookie sheets.
- Bake at 375 Fahrenheit for 10-12 minutes, or until lightly browned. Remove to wire racks to cool.
- In a small mixing bowl, combine frosting ingredients; beat until smooth.
- Frost cooled cookies.
Nutrition Facts : Calories 114.1, Fat 4.7, SaturatedFat 2.9, Cholesterol 17.2, Sodium 96.7, Carbohydrate 17.3, Fiber 0.2, Sugar 11.8, Protein 1.1
BEER AND PRETZEL CHOCOLATE CHIP COOKIES
Rich chocolate stout frosting and crunchy pretzels take this chocolate chip cookie to a whole new sweet and salty level. This is a cookie you don't want to miss!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, 1/2 cup butter, the egg and 2 tablespoons beer until soft dough forms. Stir in crushed pretzels.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before frosting.
- Meanwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons butter to just boiling over medium heat. Remove from heat and add chocolate; stir with whisk until melted and smooth. Stir in 2 tablespoons beer. Pour into bowl; cover and refrigerate about 1 to 2 hours or until spreading consistency.
- Spread about 2 teaspoons frosting on each cookie; top each with 1 pretzel twist, pressing in gently. Store loosely covered.
BEER & PRETZELS CHOCOLATE CHIP COOKIES
Mmmmmmmmm!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- COOKIES: In a large bowl, add cookie ingredients (except broken pretzels); mix well until soft dough forms. Mix in broken pretzels.
- On ungreased cookie sheet, drop by rounded tbsp 2" apart. Bake 9 - 11 minutes. Cool 1 minute. Move to cooling rack to cool completely.
- FROSTING: In 1 qt saucepan, heat whipping cream & butter to just boiling over medium heat. Remove from heat & add chocolate; stir until smooth. Add beer & stir to combine. Pour into bowl & refrigerate 1 - 2 hours.
- Spread about 2 tsp onto each cookie & top off with a pretzel twist. Store loosely.
- Weight Watcher Points Plus: 6
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