A Thanksgiving Fave: Root Beer Float Cookies
Root beer float cookies
On Thanksgiving, here is a favorite around my house- root beer float cookies. Everyone loves them so here’s this delicious recipe! After a huge Thanksgiving dinner, a bowlful of cookies are always a good choice for dessert
Serving size: Makes about 5 dozen cookies!! (great for a big group… or big family!)
To make the cookies:
1 cup white / granulated sugar
1 cup packed brown sugar
1 cup butter or margarine-softened,
½ cup half and half,
2 teaspoons root beer extract,
1 teaspoon vanilla
4 cups all-purpose flour,
1 teaspoon baking soda,
¼ teaspoon salt
To make the frosting:
1 cup powdered sugar,
1 tablespoon half and half,
2 teaspoons butter or margarine-softened,
1 teaspoon root beer extract.
Preheat oven to 375 F (190 C). Lightly grease cookie sheets. Set aside.
In a large mixing bowl, combine white sugar, brown sugar, 1 cup butter, ½ cup half and half, eggs, 2 teaspoons root beer extract and the vanilla. Beat at medium speed of an electric mixer until well blended. Add flour, baking soda, and salt. Beat at low speed until soft dough forms. Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes, until set. Cool completely.
In small mixing bowl, combine frosting ingredients. Beat at low speed of electric mixer until smooth. Spread frosting evenly on cookies. Let DRY COMPLETELY before storing.
Enjoy and Happy Thanksgiving!
Written by amilliken– a Miss O & Friends Member
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