Root Beer Float Cookies
½ cup unsalted butter, softened1 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!
