Root Beer Float Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
• Drop spoonfuls of dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 8 to 10 minutes.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets.
• In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour baking soda and salt.
• Beat on low speed until dough forms.
• Drop by heaping teaspoonful 2 inches apart on cookie sheet.
• Bake 10-12 minutes or until set. Cool completely.
• In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
• Spread frosting on evenly over cookies.
• Let dry completely before storing in container.
• Makes 5 dozen cookies.

Steps:

• Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Beat in eggs, milk and root beer concentrate. In another bowl, whisk flour, salt, baking soda and cream of tarter; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; roll in remaining sugar. Flatten slightly. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely., In a bowl, beat filling ingredients until light and fluffy. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.

Steps:

• Heat oven to 375.
• Lightly grease cookie sheets and set aside.
• In large mixing bowl combine sugar, brown sugar, butter, buttermilk, eggs, root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour, baking soda, and salt.
• Beat at low speed until soft dough forms.
• Drop by heaping teaspoons 2 inches apart onto prepared cookie sheets.
• Bake for 10-12 minutes or until set.
• Cool completely before frosting.
• For Frosting:
• Combine all ingredients.
• Beat at low speed until well combined and smooth.
• Spread frosting evenly on cookies and allow to dry completely before storing.

Steps:

• Preheat oven to 350 degrees F (180 degrees).
• Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.
• Add flour, baking soda and salt and mix well.
• Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
• 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.