Frosted Root Beer Cookies
Frosted root beer cookies are delicious and completely unique! Snickerdoodle cookie base, root beer flavoring and buttercream.
Servings: 28 cookies
Calories: 180kcal
Ingredients
- ½ cup butter
- ½ cup shortening
- 1 ½ cups sugar
- 2 eggs + 1 egg yolk
- 2-3 teaspoons root beer concentrate
- 2 Tbsp. molasses
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Frosting
- ½ cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon root beer concentrate
- 3-4 Tbsp. milk
Instructions
Root Beer Cookies
- Preheat the oven to 350 degrees.
- Cream butter, shortening, and sugar with an electric hand mixer or stand mixer. Beat in eggs, molasses and root beer concentrate.
- In a separate bowl whisk flour, cream of tartar, baking soda, and salt together.
- Combine dry ingredients with butter mixture.
- Scoop cookies, using a medium cookie scoop, then place on baking sheets lined with parchment paper (I usually bake 6 cookies per sheet).
- Bake for 13 minutes.
- Allow cookies to cool for 3-5 minutes before transferring to a cooling rack.
Root Beer Frosting
- Beat frosting ingredients together. Spread over cooled cookies.
Video
Notes
Butter can be used instead of shortening, but may slightly affect the thickness or shape of the cookie.
Store cookies in an airtight container, or covered in plastic, at room temperature. Cookies can also be chilled.
Nutrition
Calories: 180kcal
