This is a brown sugar cookie recipe with root beer extract as the main flavor. It can be changed up with root beer and vanilla for root beer float cookies, or tons of other extracts and flavorings to make whatever kind of cookies you want. I warn you: these cookies are suuuper sweet. Kids and teenagers LOVE them, but lots of adults think they’re too gooey and sweet.
- 1 cup unsalted butter
- 2 cups dark brown sugar
- 2 eggs
- 3 tsp. root beer extract
- 3 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/4 cup water (optional, only use if they dough is too dry to work with)
- 1 cup butter
- 3 cups powdered sugar (thats 3/4 of a 1 lb box)
- 2 tsp. root beer extract (if you use one tsp. root beer extract and one tsp. vanilla it will be a float)
- a few tbsp. hot water.
Preheat oven to 350.
Cream butter and brown sugar until very light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the root beer extract.
Whisk or sift the dry ingredients together, add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for AT LEAST one hour.
Lightly grease several baking sheets or line with parchment paper (I vote paper, its so much easier!)
Roll the dough into small balls, about 1 inch in diameter.
Place on pan, lightly squish down the tops of the cookies to flatten a little bit.
Bake 6-8 minutes, rotating the sheet halfway through.
Beat butter on high until fluffy; add a little powdered sugar and the root beer extract, beat until smooth.
Add the remaining powdered sugar alternately with a little hot water until spreadable consistency is reached.