Thursday, July 18, 2013

Root Beer Float Cookies Recipe



Don't you just love Root Beer floats? That frothy foam that comes only when ice cream and Root Beer combine is a taste that no child (or even adult) can turn down. Some of my best childhood memories include my sisters and I gathered around the kitchen counter, watching as mom dropped scoops of ice cream into those famous mugs (you know you had those special, just-for-floats mugs at your house too), then filled them to the brim with Root Beer. Oh the taste! Oh the joy!

Though the years have gone by and my palate has changed from taste to taste, my love for Root Beer floats has never diminished! That's why I am so excited to bring you this amazing recipe. Though you won't need those infamous Mugs for this dessert, you simply won't be able to pass on these delicious cookies!

The main ingredient we used for these Root Beer float cookies was Root Beer extract. Though it is not something we carry online, you can find Root Beer emulsion at many of our local Honeyville locations, or even Root Beer extract at any of your local grocery stores. Just look in the spices aisle, near the Vanilla extract. Alright, enough talk, let's get baking!

Ingredients (Cookies):
1 cup Butter, softened
2 cups packed Brown Sugar
4 Tbsp Honeyville Powdered Whole Eggs + 8 Tbsp Water (or 2 eggs)
1 cup Honeyville Buttermilk Powder (reconstituted)
1 tsp Root Beer Extract
4 1/2 cups Honeyville All Purpose Flour
1 tsp Baking Soda
1 tsp Salt

(Frosting)
4 cups Powdered Sugar
3/4 cup Butter, softened
4 Tbsp Milk
1 tsp Root Beer Extract

Yields: 3 dozen

Directions:
Preheat oven to 375 degrees.


In a large mixing bowl, combine butter and brown sugar. Mix well.

Add reconstituted powdered whole eggs (or 2 regular eggs) and whisk in.


Reconstitute buttermilk powder and add to mixture along with root beer extract.


Combine salt, baking soda, and flour to ingredients and mix until dough is creamy. This dough will be a little creamier than regular cookie dough, so don't worry if it appears that way.





Drop tablespoonfuls onto a greased cookie sheet.


Bake at 375 degrees for 10-12 minutes, or until cookies are light brown.

While cookies are baking, combine all frosting ingredients together in a bowl and whisk until frosting is light and fluffy.

Once cookies are done cooking, remove and let cool for 2 minutes, then frost.


These cookies bake up extremely light and fluffy, almost cake-like. The aroma of root beer will fill your whole kitchen, but the taste will simply knock your socks off! The combination of the fluffy cookie with the light frosting is simply amazing, adding just the right amount of root beer and sweetness.


Move over Root Beer Floats, there's a new dessert in town!

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