These super soft Root Beer Cookies are frosted with a Root Beer Buttercream frosting and topped with a Root Beer Barrel Candy! They are basically a Root Beer Float in cookie form, and I'm so excited about them. They are a truly delicious treat, perfect for any time of year!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
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Servings: 16
Ingredients
Root Beer Cookies
½cupButter Softened
¼cupVegetable Oil
1cupBrown Sugar 215g
2EggsLarge
3cupsAll Purpose Flour 360g
2teaspoonsBaking Powder
1teaspoonExtractRoot Beer
¼teaspoonSalt
Root Beer Frosting
½cupButter Softened
½cupCoconut Oil
4cupsPowdered Sugar
1teaspoonExtractRoot Beer
4-6tablespoonsHeavy Whipping Cream
Root Beer Barrel CandyOptional
Instructions
Root Beer Cookies
Pre-heat oven to 350 F Degrees. Line two cookie sheets with parchment paper or a silicone baking mat.
Cream together softened Butter and Brown Sugar in a large bowl. Scrape sides of bowl and cream again for 2-3 minutes until fluffy.
Add Eggs and Root Beer Extract, and continue to cream for an additional 2 minutes while adding Vegetable Oil.
In a separate bowl, combine All Purpose Flour, Baking Powder, and salt.
Gradually add the flour mixture to the butter mixture making sure to thoroughly combine. Do not over-mix.
Using a medium size #50 cookie scoop, scoop the cookie dough, placing the dough balls on the prepared cookie sheet.
Using the bottom of the glass, press cookies flat.
Bake cookies in a preheated 350 Degree F oven for 9-11 minutes
Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack to cool completely
Root Beer Frosting
In a large mixing bowl, cream together softened Butter and Coconut Oil until fluffy.
Add Powdered Sugar with Root Beer Extract and continue to mix together. The frosting will be very thick.
Gradually add the Heavy Whipping Cream a little at a time until desired consistency is reached.
Using a piping bag, pipe frosting onto each cookie or spread the frosting on with a knife.
Garnish with Root Beer Barrel Candy (Optional).
Notes
This recipe makes 16 Large cookies or 32 regular-size cookies.
Dip the bottom of the glass in Granulated Sugar to help prevent sticking.
Storage:
Store: Store in a sealed container or Ziploc bag for up to 1 week in the refrigerator. They are best if enjoyed within 2-3 days. Place a piece of parchment paper between cookie layers to help prevent them from sticking to each other.
Freeze: You can freeze these Root Beer Cookies for up to 3 months. Simply bake the cookies and freeze them before you frost them. When ready to serve, make the Root Beer Frosting and top each cookie with the fresh frosting. Place a piece of parchment paper between each cookie to prevent them from sticking together.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.