Root Beer Cookies

Root Beer Cookies

26

"Good old-time flavor!"
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Ingredients

servings 223 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (180 degrees).
  2. Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.
  3. Add flour, baking soda and salt and mix well.
  4. Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
  5. To Make Root Beer Glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.

Reviews

26
  1. 29 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ba...

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 ba...

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 ...

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 ...

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 t...

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 add...

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 a...

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 ...

These cookies are great!! I found if you make the glaze on the stove low heat it turns out allot better!

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 concentr...