Good old-time flavor!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees).

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

223 calories; 9 g total fat; 33 mg cholesterol; 171 mg sodium. 34.7 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2010
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 root beer extract and use powdered sugar milk and extract for glaze with vanilla optional. Thanks for the great idea! Read More
(16)

Most helpful critical review

Rating: 3 stars
12/03/2009
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 batter doesn't need the buttermilk at all so I left it out. I chilled the dough for well over an hour yet the cookies flattened more than I would have liked. The amount of "glaze" seemed like a lot and also seemed as though it would be too heavy too much like a frosting for this soft flat cookie. So I just mixed up a glaze with the ingredients without measuring until I came up with something of drizzling consistency. I'm glad I thought ahead and bought some candy root beer barrels which I crushed and sprinkled over the glazed cookies. These definitely needed the "prettying up." This was a uniquely flavored cookie but I didn't care for the texture. My thinking is that there is too much butter. Read More
(17)
33 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
06/10/2010
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 root beer extract and use powdered sugar milk and extract for glaze with vanilla optional. Thanks for the great idea! Read More
(16)
Rating: 3 stars
12/03/2009
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 batter doesn't need the buttermilk at all so I left it out. I chilled the dough for well over an hour yet the cookies flattened more than I would have liked. The amount of "glaze" seemed like a lot and also seemed as though it would be too heavy too much like a frosting for this soft flat cookie. So I just mixed up a glaze with the ingredients without measuring until I came up with something of drizzling consistency. I'm glad I thought ahead and bought some candy root beer barrels which I crushed and sprinkled over the glazed cookies. These definitely needed the "prettying up." This was a uniquely flavored cookie but I didn't care for the texture. My thinking is that there is too much butter. Read More
(17)
Rating: 5 stars
06/10/2010
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 root beer extract and use powdered sugar milk and extract for glaze with vanilla optional. Thanks for the great idea! Read More
(16)
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Rating: 4 stars
12/28/2010
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 recipe for 38 cookie and got 48 and did have to cook them longer than anticipated. For the frosting we added 1/2 cup powdered sugar and Vanilla Flavoring. Thanks for the advise and help I feel like i had a coach. It was fun as it should be. Read More
(12)
Rating: 4 stars
04/26/2010
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 to the batter (that would have gone into the glaze) and added a package of white chocolate chips. YUM!! They tasted like a root beer float! Everyone went crazy over them!!!!!! Read More
(10)
Rating: 3 stars
06/03/2006
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 added 1/4 cup flour and put it in the refrigerator for a while which made it easier to handle. also wait to add the extract into the frosting until after you've mixed the oher ingredients together. (and soften the butter by the way) save yourself from the extra work of beatig out root beer glumps. i also waited to add the frosting to the cookies until they'd cooled that way the frosting didn't melt off the cookie. overall they had a nice taste but they were a little too hard to handle. Read More
(9)
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Rating: 4 stars
06/25/2008
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 and a lot of fun. The one quibble I have was with the "glaze." It tasted fine but there's no way that anything with that much butter in it is going to act like a "glaze." Basically it's root-beer-flavored powdered-sugar icing and it acts like it. It doesn't soak into the cookies; it just sits on top. Tasty but not quite what I was expecting. Read More
(8)
Rating: 5 stars
02/08/2006
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 summer and make ice cream sandwiches! Read More
(8)
Rating: 4 stars
10/18/2010
These cookies are great!! I found if you make the glaze on the stove low heat it turns out allot better! Read More
(6)
Rating: 5 stars
05/17/2011
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 concentrate (usually used to make home made root beer soda) for the flavoring. The Zatarain's will give you a little more color in the cookie and glaze. (In fact the photo used here is way off the glaze should be a light tan at its darkest.) Have since used both the concentrate and regular root beer extract and I can say honestly that both of them work fine. My cookies were not flat at all they came out with a nice puff to them. The frosting is delicious and it is definitely a frosting not a glaze. Also wait until the cookies have cooled a bit BEFORE you frost them....they should be warm to the touch NOT hot out of the oven. Let them cool at least 5 minutes on a cooling rack. They should be the temperature that you would want to eat a cookie "warm from the oven". My daughter took a bunch of them to school and the kids loved them. Tasty and different cookie--will be making many more times. Watkins makes root beer extract as does McCormick. Can also be found on amazon.com Read More
(5)