Root Beer Float Cookie Food

ROOT BEER FLOAT COOKIES

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.

ROOT BEER FLOAT COOKIES

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.

ROOT BEER FLOAT COOKIES

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.

ROOT BEER FROSTED FLOAT COOKIES

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.

ROOT BEER COOKIES

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.

ROOT BEER FLOAT BROWNIES

Steps:

• Preheat oven to 375°F. Line a 9×9 baking dish with aluminum foil and spray lightly with cooking spray.
• Sift flour, cocoa powder and salt in a large bowl and set aside.
• Over a double boiler (or in microwave) melt the butter, semi-sweet and white chocolates together. Remove from heat when just melted and smooth. Allow to cool for 5 minutes.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the eggs, sugars and vanilla together on medium speed for 1 minute. Slowly add in the cooled chocolate mixture and mix until smooth, about 30 seconds.
• Turn the mixer to low and add the flour and root beer in alternating portions until smooth, beginning and ending with the flour, scraping the sides of the bowl as necessary.
• Pour batter into your prepared pan and bake for 25 minutes, or until center is just set.
• Let cool completely.
• To make frosting, mix butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment for 1 minute on medium-low speed. Slowly add in the root beer and extract, mixing until smooth and creamy.
• Spread on cooled brownies.

ROOT BEER COOKIES

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.

ROOT BEER FLOAT COOKIES

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 WHOOPIE PIES

Steps:

• Preheat oven to 350*F
• Prepare a cookie sheet with cooking spray, a baking mat or non-stick foil. Set aside.
• Combine butter and brown sugar and blend until well combined, scraping sides as needed.
• Add eggs and blend well.
• Add baking soda, salt and extract. Blend well.
• Add flour 1/2 cup at a time, mixing between each addition. Scrape sides of bowl as needed.
• Scoop out 1 Tablespoon of dough and roll into a ball. Or use a 1 Tablespoon cookie scoop.
• Place cookie dough on preparing cookie sheet and bake for 8 minutes or until edges are a hint of golden.
• While cookies are baking, prepare a second cookie sheet so they are ready to pop into oven right away.
• Refrigerate dough between batches. If you do not refrigerate the dough, the cookies will be flat as a pancake.
• Remove from oven and let cool on cookie sheet for 5 minutes before moving to a cooling rack.
• Once cookies are 100% cool, make frosting.
• In a medium bowl combine butter, and powdered sugar 1/2 cup at a time blending between each addition.
• Once all of powdered sugar is added, add extract and heavy cream.
• Blend well.
• Spread or pipe a dollop of frosting (1 - 2 Tablespoons) on the bottom of a cookie.
• Take a second cookie and press the bottom of the second cookie onto the frosting of the first cookie.
• Voila! You now have a Whoopie Pie - also known as a sandwich cookie.
• Repeat this process to the rest of the cookies.