Wednesday, December 31, 2014

Root Beer Float Cookies (Iced)

I came home from work a couple days before the Christmas holidays, and my Sweetheart had these deliciously rich cookies sitting on the bar waiting for me.  She knows I love floats and Root Beer.  These cookies represent a Root Beer Float rather well.  She loves sharing recipes, so . . . here you go! Enjoy. 

Root Beer Float Cookies

½ cup unsalted butter, softened
1 ½ cups firmly packed brown sugar
2 large eggs
1 ½ tsp root beer extract
½ tsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup granulated sugar
Vanilla Malted Butter Cream Frosting (recipe follows)
1/3 cup unsweetened cocoa powder
  • Preheat oven to 350-degrees. Line baking sheets with parchment paper.
  • In a large bowl, beat butter and brown sugar with a mixer at medium-high speed until fluffy.  Add eggs, on at a time, beating well after each addition. Beat in root beer extract and vanilla.
  • In a medium bowl, whisk together flour, baking powder, and salt.  Gradually add to butter mixture, beating until combined.  Using a 1-inch cookie scoop, scoop dough and roll into balls.  Roll in granulated sugar. Place 2-inches apart on prepared baking sheets.  Using the bottom of a glass, gently press ball to ½-inch thickness.   Bake 10 to 12 minutes or until edges are lightly browned.  Let cool on pans for 5 minutes.  Remove from pans, and let cool completely on wire racks.
  • Pipe about 2 tablespoons Vanilla Malted Buttercream Frosting onto each cookie.  Dust with cocoa.  Store in airtight containers in refrigerator for up to 1 week. (Makes 2 dozen cookies)

Vanilla Malted Buttercream Frosting

1 ½ cups unsalted butter, softened
1 (8-0unce) package cream cheese, softened
3 cups confectionery sugar
1 cup malted milk powder
1 tablespoon vanilla extract
  • In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy.  Add sugar, milk powder, and vanilla, beating to combine.  Spoon mixture into a pastry bag fitted with a medium round tip.  Use immediately, or store, uncovered in refrigerator for up to 5 days.  Allow mixture to come to room temperature before using.
  • NOTE: Makes enough for a double batch of cookies!