Root Beer Cookies

Say what? I know. It was one of those things. I couldn't resist; I just had to try them! So when I recently went to Fran's for my cream horn molds I also picked up a bottle of root beer concentrate, with these in mind.

They're kind of weird. Not bad, just odd to have that delicious root beer flavor that I love in a fizzy, frosty drink, in a soft frosted cookie. It's like eating a root beer float in cookie form. This is really a cookie just for that root beer enthusiast in your life. Or the insatiably curious baker.

And don't think the rest of my (or your) bottle of concentrate will go to waste! I might use the rest to make Root Beer White Chocolate Chip Cookies. Or Root Beer Pinwheel Cookies. Maybe Root Beer Float Bars or a Root Beer Bundt Cake. Requests?

Root Beer Cookies
Cookies:
1 cup packed dark brown sugar
4 ounces canola oil margarine
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
2 teaspoons root beer concentrate, such as McCormick's brand

Icing:
2 cups confectioners' sugar
2/3 stick (5 1/3 tablespoons) unsalted butter, at room temperature
2 to 4 tablespoons water
1 teaspoon root beer concentrate

1. For the cookies: In a large bowl, using a stand mixer or an electric hand mixer on medium speed, beat the brown sugar, margarine, butter and egg for several minutes until well blended and fluffy. Reduce the speed to low and add the vanilla extract, baking soda, salt, the flour in increments, and the root beer concentrate. The batter will be stiff. Cover and refrigerate for 1 hour.

2. Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper. Drop the dough by teaspoonfuls, spaced about 2 inches apart (the cookies will spread), onto the prepared sheets. Bake for 6 to 8 minutes. Transfer to a wire rack to cool completely.

3. For the icing: In a medium bowl, combine the confectioners' sugar with the butter and mix well. In a measuring cup, combine the water and root beer concentrate; add to the sugar-butter mixture and mix well, adding more water as needed to reach the desired consistency. Spread on the cooled cookies. Let set for about 30 minutes before serving.

Recipe from The Washington Post, December 13, 2006

Click here for printable recipe