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My review
Root Beer Cookies
Mary Beth Guba
"Good old-time flavor!"
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Ingredients
servings 223Original recipe yields 18 servings (3 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (180 degrees).
- Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.
- Add flour, baking soda and salt and mix well.
- Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
- To Make Root Beer Glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 2731 Ratings
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Most helpful positive review
6/10/2010
Unique cookies packed with flavor! A slightly easier recipe (without buttermilk) for this would be to use a box of white or yellow cake mix, 2 eggs, and 1/2 cup of oil and add a couple tsp. of ...
Most helpful critical review
12/3/2009
Just ok - the flavor was good, definitely identifiable as root beer, and the fact this is a butter based cookie is noticeable as well. Other than that, however, I can't rave about these. The ba...
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12/3/2009
Just ok - the flavor was good, definitely identifiable as root beer, and the fact this is a butter based cookie is noticeable as well. Other than that, however, I can't rave about these. The ba...
6/10/2010
Unique cookies packed with flavor! A slightly easier recipe (without buttermilk) for this would be to use a box of white or yellow cake mix, 2 eggs, and 1/2 cup of oil and add a couple tsp. of ...
12/26/2010
I'm not an excellent cook so I heavily relied on the advice and reviews of others. We used Root beer Concentrate and although it had the appearance of tar, it turned out well. We calculated the ...
4/26/2010
I made these cookies to take to my weekly bowling league and didn't want to frost them as that makes them more difficult to pack to travel, so I added another 1 1/2 teaspoons root beer extract t...
6/3/2006
i'll keep the frosting recipe, but i'll use it on something other than these cookies. the bater was so cakelike i tested just one cookie in the oven and it turned out too doughy on top. so i add...
6/25/2008
These were very tasty! Somehow they reminded me of a gingersnap, but without the "snap" - I think it's the texture, which was fairly dense, and all of the brown sugar. Definitely root-beer-y a...
2/8/2006
My root beer loving family adored these. They were nice and soft and had a great flavor. I would suggest doubling this recipe if you're serving more than four people. I think I'll try them this ...
10/16/2010
These cookies are great!! I found if you make the glaze on the stove low heat it turns out allot better!
5/17/2011
I loved these. I used sour milk (1tsp. vinegar to 1/4 cup milk--let sit for five minutes) instead of buttermilk. Cream together the butter and sugar. I also used Zatarain's root beer concentr...