Best Root Beer Frosted Float Cookies Recipes
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
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
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 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.
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