Root Beer Float Cookies
If you want to add more American recipes to your recipe box, Root Beer Float Cookies might be a recipe you should try. For 7 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This dessert has 68 calories, 1g of protein, and 2g of fat per serving. This recipe serves 48. 19 people were impressed by this recipe. This recipe from Alidas Kitchen requires allspice, baking powder, root beer, and vanillan extract. Father's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an improvable spoonacular score of 2%. If you like this recipe, you might also like recipes such as Root Beer Float Cookies, Root Beer Float Cookies, and Root Beer Float Cookies.
Servings: 48
Ingredients:
1/8 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup brown sugar, packed
1/2 cup (1 stick) butter, softened
1/8 teaspoon cinnamon
2 eggs
2 cups all-purpose flour
1 cup powdered sugar
1/2 cup crushed root beer flavored hard candies (approx 8)
3 to 5 teaspoons root beer (or milk)
additional crushed root beer flavored hard candies (optional, for garnish)
1 teaspoon vanilla extract
Equipment:
whisk
bowl
baking paper
baking sheet
wooden spoon
oven
wire rack
Cooking instruction summary:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt cinnamon and allspice.In a separate large bowl, beat brown sugar and butter on medium speed until light and fluffy. Add eggs and vanilla, beating until combined.Using a wooden spoon, mix the flour mixture with the butter mixture until just combined. Stir in crushed candies. For best results, refrigerate dough for 1 hour to overnight. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.Drop dough by rounded teaspoonfuls about 2 inches apart. Bake for 8 to 10 minutes, or until edges are slightly golden brown. Cool 5 minutes on cookie sheet and then move cookies to wire rack to cool completely (at least 20 minutes). Root Beer Glaze: Stir powdered sugar and root beer, adding the root beer by the teaspoonful, until desired consistency is achieved. Drizzle glaze over cooled cookies and sprinkle with crushed candies, as desired.
Step by step:
1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt cinnamon and allspice.In a separate large bowl, beat brown sugar and butter on medium speed until light and fluffy.
2. Add eggs and vanilla, beating until combined.Using a wooden spoon, mix the flour mixture with the butter mixture until just combined. Stir in crushed candies. For best results, refrigerate dough for 1 hour to overnight. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.Drop dough by rounded teaspoonfuls about 2 inches apart.
3. Bake for 8 to 10 minutes, or until edges are slightly golden brown. Cool 5 minutes on cookie sheet and then move cookies to wire rack to cool completely (at least 20 minutes). Root Beer Glaze: Stir powdered sugar and root beer, adding the root beer by the teaspoonful, until desired consistency is achieved.
4. Drizzle glaze over cooled cookies and sprinkle with crushed candies, as desired.
Nutrition Information:
covered percent of daily need
