A few months ago, I ran across this recipe. I finally got around to trying it today.
Root Beer Cookies : Makes about 4 dozen
1 cup butter, softened
2 cups light brown sugar
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky. Chill for at least an hour. Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized. Place them on the pan, leaving a bit of space between the cookies. Bake for 8-10 minutes, rotating cookie sheet halfway through.Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.
1 cup butter
3 cups powdered sugar
3 tsp. root beer extract
3 tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.)
Here's the finished product. Sage & Aurora love them!