This recipe has taken over the world! Well, not really, but it could. I’ve seen a whole bunch of people post their rootbeer cookies on their blogs. It’s so much fun for me to see my recipe being made by other folks.
I know I posted this over at Make and Takes, but I wanted to post it over here, too, so I can have it on hand when I don’t feel like wading through my recipe binders.
I posted this recipe awhile back (like in 2006 when I first started blogging) sans photos. That was back in the days when I didn’t have a fancy camera. I thought I’d post a how-to because I already took the pictures, why not? (And there’s another reason to be disclosed at a later date…it’s something I’ve been working on for a few years. Don’t worry, it won’t be too much longer and you’ll know what I am talking about.)
Okay, I’ll be honest. Not everyone likes these. It takes a very special person with a very special appreciation. I am one of those people, as are several of my close friends, my sisters, and my husband’s cousins.
Let me just say this: Don’t knock it ’til you try it.
from my mom’s friend
1 cup unsalted butter
2 cups dark brown sugar
2 tsp. rootbeer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
1 cup butter
3 cups powdered sugar
2 tsp. rootbeer extract
a few tablespoons hot water
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the rootbeer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. Add the water only if the dough is too dry.
Chill for at least an hour. Roll into small balls (about 1″ diameter). Or if you’re like me, maybe you want to use a small ice cream scoop because it’s easy. Place them far enough apart so they can spread without touching each other. Whether you roll them or scoop them, flatten the tops a bit before you bake them if you like the cookies to be flatter. If not, it’s fine. They are good a little thicker, too.
Bake at 350 degrees for 6-8 minutes, rotating cookie sheet halfway through.
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the rootbeer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for the frosting to set up. (It should dry a bit on the top.)
|Cream butter and brown sugar until light and fluffy.|
|Add eggs and rootbeer extract.|
|Add dry ingredients a little at a time, mixing well after each addition.|
|The dough should be sticky like this. Add water if dough is too dry.|
|Chilled dough is much easier to scoop. I like a mini-ice cream scoop.|
|The cookies spread quite a bit, so leave plenty of space between them.|
|Flatten the tops for thinner cookies, or leave as is for thicker cookies.|
Note: If you don’t like rootbeer, leave out the extract. They are a great base for chocolate chip cookies and leave room for more varieties. We like to add maple flavoring and pecans. Recently I posted a recipe using the cookie dough sans RB extract with hazelnuts and toffee bars. I’ve also done white chocolate, bittersweet, and dried cherries–with and without nuts. Dried apricots and cranberries would be good, too. Or leave ‘em plain. The choice is yours.