Hot summer days seem to mellow under a cool glass of root beer. These root beer cookies take the delicious flavor of root beer and accent them in a soft delectable cookie. Looking for a perfect compliment to your meal or BBQ, try these cookies.
Sour cream is a main ingredient in these cookies. They are soft and melt in your mouth.
How to Make Root Beer Cookies
1. Preheat oven to 375°.
2. Cream the butter, sugar together for four minutes. You will be amazed at the difference in your cookies if you allow your sugar crystals to get coated with fat. This takes at least four minutes when creaming these two ingredients together.
3. Add the eggs one at a time. When this is well mixed, add the sour cream.
4. I used one teaspoon of extract and the taste is mild, just the way I like my cookies. If you are going for a bold root beer flavor, try adding 2 teaspoons.
There is a difference between root beer extract and concentrate. Extract is more mild than concentrate. If you want a heavy root beer flavor, use 1 tsp. of concentrate or 2 tsp. of extract. If you want a milder taste, use only 1 tsp. of extract and 1/2 tsp. of concentrate.
5. Now spoon in the dry ingredients. At this point I change out my whip attachment to the paddle attachment on my stand mixer.
6. Spray a cookie sheet with vegetable spray and place a large scoop of cookie dough. I like to line my cookies up three across and four down, making a dozen on each pan.
7. Bake for 10-12 minutes. You want the cookies to be set and not have any wet spots on them. Touch the cookies after 10 minutes. If the cookie springs back it is done. If not, cook for 2 more minutes.
8. Take the cookies out of the oven and cool.
9. After the cookies have cooled for five minutes, mix the glaze and frost them while the glaze and cookies are still warm.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Root Beer Cookies
1/2 C. Butter
1 1/2 C. Brown Sugar
2 Eggs
1 C. Sour Cream
1-2 tsp. Root Beer Extract
2 3/4 C. Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1. Preheat oven to 375°.
2. Cream butter and sugar together for four minutes.
3. Add eggs one at a time.
4. Add sour cream and root beer extract.
5. Mix dry ingredients and spoon then in the dough 1/2 cup at a time.
6. Scoop cookie dough and place on a greased cookie sheet.
7. Bake for 10-12 minutes until cookie springs back when touched.
8. Drizzle on the Root Beer Glaze while the cookies are warm.
Root Beer Glaze
2 Cups Powdered Sugar
1/4 C. Butter, melted
1 tsp. Root Beer Extract
2 Tbsp. Hot Water
1. Mix ingredients adding the hot water last.
2. Add just enough water to get a thin consistency. 3. Spread on warm cookies.
