Recipe by MBG
"Good old time flavor!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
root beer extract
1 3/4 cups
1 1/2 teaspoons
root beer extract
Unique cookies packed with flavor! A slightly easier recipe (without buttermilk) for this would be to use a box of white or yellow cake mix, 2 eggs, and 1/2 cup of oil and add a couple tsp. of root beer extract and use powdered sugar, milk, and extract for glaze with vanilla optional. Thanks for the great idea!
Just ok - the flavor was good, definitely identifiable as root beer, and the fact this is a butter based cookie is noticeable as well. Other than that, however, I can't rave about these. The batter doesn't need the buttermilk at all, so I left it out. I chilled the dough for well over an hour yet the cookies flattened more than I would have liked. The amount of "glaze" seemed like a lot, and also seemed as though it would be too heavy, too much like a frosting, for this soft, flat, cookie. So I just mixed up a glaze with the ingredients without measuring until I came up with something of drizzling consistency. I'm glad I thought ahead and bought some candy root beer barrels which I crushed and sprinkled over the glazed cookies. These definitely needed the "prettying up." This was a uniquely flavored cookie but I didn't care for the texture. My thinking is that there is too much butter.
I'm not an excellent cook so I heavily relied on the advice and reviews of others. We used Root beer Concentrate and although it had the appearance of tar, it turned out well. We calculated the recipe for 38 cookie and got 48 and did have to cook them longer than anticipated. For the frosting, we added 1/2 cup powdered sugar and Vanilla Flavoring. Thanks for the advise and help, I feel like i had a coach. It was fun, as it should be.
I made these cookies to take to my weekly bowling league and didn't want to frost them as that makes them more difficult to pack to travel, so I added another 1 1/2 teaspoons root beer extract to the batter (that would have gone into the glaze) and added a package of white chocolate chips. YUM!! They tasted like a root beer float! Everyone went crazy over them!!!!!!
i'll keep the frosting recipe, but i'll use it on something other than these cookies. the bater was so cakelike i tested just one cookie in the oven and it turned out too doughy on top. so i added 1/4 cup flour and put it in the refrigerator for a while which made it easier to handle.
also, wait to add the extract into the frosting until after you've mixed the oher ingredients together. (and soften the butter by the way) save yourself from the extra work of beatig out root beer glumps. i also waited to add the frosting to the cookies until they'd cooled that way the frosting didn't melt off the cookie. overall they had a nice taste, but they were a little too hard to handle.
These were very tasty! Somehow they reminded me of a gingersnap, but without the "snap" - I think it's the texture, which was fairly dense, and all of the brown sugar. Definitely root-beer-y and a lot of fun. The one quibble I have was with the "glaze." It tasted fine, but there's no way that anything with that much butter in it is going to act like a "glaze." Basically, it's root-beer-flavored powdered-sugar icing, and it acts like it. It doesn't soak into the cookies; it just sits on top. Tasty, but not quite what I was expecting.
My root beer loving family adored these. They were nice and soft and had a great flavor. I would suggest doubling this recipe if you're serving more than four people. I think I'll try them this summer and make ice cream sandwiches!
I loved these. I used sour milk (1tsp. vinegar to 1/4 cup milk--let sit for five minutes) instead of buttermilk. Cream together the butter and sugar. I also used Zatarain's root beer concentrate (usually used to make home made root beer soda) for the flavoring. The Zatarain's will give you a little more color in the cookie and glaze. (In fact, the photo used here is way off, the glaze should be a light tan, at its darkest.)
Have since used both the concentrate and regular root beer extract, and I can say honestly that both of them work fine. My cookies were not flat at all, they came out with a nice puff to them. The frosting is delicious and it is definitely a frosting, not a glaze. Also, wait until the cookies have cooled a bit BEFORE you frost them....they should be warm to the touch, NOT hot out of the oven. Let them cool at least 5 minutes on a cooling rack. They should be the temperature that you would want to eat a cookie "warm from the oven". My daughter took a bunch of them to school and the kids loved them. Tasty and different cookie--will be making many more times.
**Watkins makes root beer extract as does McCormick. Can also be found on amazon.com
* Percent Daily Values are based on a 2,000 calorie diet.
Root Beer Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 223
** Calories from Fat: 81
So many classic recipes to please your pilgrims.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make chocolate chip cookies with some cinnamon snap.
This old-fashioned favorite is crispy and chewy with a candy-coated surprise.
These lemony cookies put a delicious twist on basic cake mix.