Full instructional video will be added to my profile later today. Recipe below:
Root Beer Float Cookies
Cookie Dough
2 sticks butter, softened
1 1/4 cups dark brown sugar
1 egg
1 TB vanilla extract
1 tsp root beer flavoring (LorAnn Oils)
2 1/2 cups flour
1 tsp fine salt
1 tsp baking powder
1/2 tsp baking soda
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large bowl, cream the butter and dark brown sugar until light and fluffy.
Add the egg, vanilla, and root beer flavoring and mix until fully combined.
In a separate bowl, whisk together the flour, fine salt, baking powder, and baking soda. Add the dry ingredients to the wet and mix until just combined.
Scoop with a 3/4 oz scoop onto the lined trays. Chill or freeze until firm.
Bake for 10 to 12 minutes, until the edges are set and the centers are still soft. Let the cookies cool completely.
Vanilla Cream Filling
2 sticks butter, softened
3 cups powdered sugar
2 tsp vanilla extract
1 vanilla bean pod, split and scraped
3 to 4 TB heavy cream
Beat the butter hard until completely smooth and fluffy.
Add the powdered sugar and mix until combined, then beat until light and airy.
Add the vanilla and mix again.
With the mixer running on low, slowly add the heavy cream toward the end until the filling loosens up, then beat briefly until smooth and fluffy. Don’t overmix once the cream is in.
Assembly
Pipe or spread the filling onto the bottom of one cookie and sandwich with another. Lightly press.
Fully assembled cookies can be frozen and thawed when ready to eat.
_________
If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie
1 Comment
Full instructional video will be added to my profile later today. Recipe below:
Root Beer Float Cookies
Cookie Dough
2 sticks butter, softened
1 1/4 cups dark brown sugar
1 egg
1 TB vanilla extract
1 tsp root beer flavoring (LorAnn Oils)
2 1/2 cups flour
1 tsp fine salt
1 tsp baking powder
1/2 tsp baking soda
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large bowl, cream the butter and dark brown sugar until light and fluffy.
Add the egg, vanilla, and root beer flavoring and mix until fully combined.
In a separate bowl, whisk together the flour, fine salt, baking powder, and baking soda. Add the dry ingredients to the wet and mix until just combined.
Scoop with a 3/4 oz scoop onto the lined trays. Chill or freeze until firm.
Bake for 10 to 12 minutes, until the edges are set and the centers are still soft. Let the cookies cool completely.
Vanilla Cream Filling
2 sticks butter, softened
3 cups powdered sugar
2 tsp vanilla extract
1 vanilla bean pod, split and scraped
3 to 4 TB heavy cream
Beat the butter hard until completely smooth and fluffy.
Add the powdered sugar and mix until combined, then beat until light and airy.
Add the vanilla and mix again.
With the mixer running on low, slowly add the heavy cream toward the end until the filling loosens up, then beat briefly until smooth and fluffy. Don’t overmix once the cream is in.
Assembly
Pipe or spread the filling onto the bottom of one cookie and sandwich with another. Lightly press.
Fully assembled cookies can be frozen and thawed when ready to eat.
_________
If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie