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Root Beer Cookies

When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.—Violette Bawden, West Valley City, Utah
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    6 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 3/4 teaspoon root beer concentrate or extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups chopped pecans
  • FROSTING:
  • 3-1/2 cups confectioners' sugar
  • 3/4 cup butter, softened
  • 3 tablespoons water
  • 1-1/4 teaspoons root beer concentrate or extract

Directions

  • In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.
  • Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.
Editor's Note
This recipe was tested with McCormick root beer concentrate.
Nutrition Facts
1 cookie: 130 calories, 6g fat (3g saturated fat), 17mg cholesterol, 96mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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