• Root Beer Float Cookies

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    • 1 c. Sugar
    • 1 c. Packed brown sugar
    • 1 c. Butter or possibly margarine, softened
    • 1/2 c. Buttermilk
    • 2 x Large eggs
    • 2 tsp Root beer extract
    • 1 tsp Vanilla
    • 4 c. Flour
    • 1 tsp Baking soda
    • 1/4 tsp Salt
    • 2 c. Powdered sugar
    • 2 Tbsp. Margarine or possibly butter softened
    • 1 Tbsp. Lowfat milk or possibly cream
    • 1 tsp Root beer extract


    1. FOR COOKIES In a large bowl combine the sugars,butter, buttermilk, Large eggs, root beer extract and vanilla. Beat at medium speed till fully blended.
    2. Add in flour, baking soda and salt; beat on low speed till soft dough forms.
    3. Drop dough onto lightly greased cookie sheets, 2 inches apart. Bake in 375-degree oven 10 to 12 min. Remove from sheet and cold completely.
    4. Makes 4 to 5 dozen. Frost when completely cold.
    6. Combine sugar, butter or possibly margarine, lowfat milk or possibly cream and root beer extract in a small mixing bowl. Beat at low speed till smooth, adding more lowfat milk in small amounts, if needed to make frosting spreadable. Frost tops of cooled cookies.

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