Root Beer Cookies

Name: Root Beer Cookies
Ingredients: 1 cup dark brown sugar, packed; 4 ounces margarine; 4 tablespoons unsalted butter, at room temperature (1/2 stick); 1 large egg; 1 teaspoon vanilla extract; 12 teaspoon baking soda; 12 teaspoon salt; 1 34 cups flour; 2 teaspoons root beer concentrate (such as McCormick's brand); 2 cups confectioners' sugar; 5 13 tablespoons unsalted butter, at room temperature (2/3 stick); 2 -4 tablespoons water; 1 teaspoon root beer concentrate

13 ingredients

13 steps

Ingredients

1 cup dark brown sugar, packed
4 ounces margarine
4 tablespoons unsalted butter, at room temperature (1/2 stick)
1 large egg
1 teaspoon vanilla extract
12 teaspoon baking soda
12 teaspoon salt
1 34 cups flour
2 teaspoons root beer concentrate (such as McCormick's brand)
2 cups confectioners' sugar
5 13 tablespoons unsalted butter, at room temperature (2/3 stick)
2 -4 tablespoons water
1 teaspoon root beer concentrate

Directions

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.
2

Reduce the speed to low and add the vanilla extract, baking soda, salt, the flour in increments, and the root beer concentrate.
3

The batter will be stiff.
4

Cover and refrigerate for 1 hour.
5

Preheat the oven to 375 degrees.
6

Line several large baking sheets with parchment paper.
7

Drop the dough by teaspoonfuls, spaced about 2 inches apart (the cookies will spread), onto the prepared sheets.
8

Bake for 6 to 8 minutes.
9

Transfer to a wire rack to cool completely.
10

For the icing: In a medium bowl, combine the confectioners' sugar with the butter and mix well.
11

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.
12

Spread on the cooled cookies.
13

Let set for about 30 minutes before serving.