Root Beer Float Cookies With Buttercream Frosting Recipe
Root beer extract cookie topped with buttercream frosting.
Ingredients
Cookies
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 3 tbs granulated sugar (for topping)
- 2 large egg yolks
- 1 tsp root beer concentrate
- 1/2 tsp salt
- 2 1/3 cup all-purpose flour (spooned and leveled)
- 1/2 cup strawberry or apricot jam
Frosting
- 1 stick unsalted butter (room temperature)
- 2 cups powdered sugar
- 1/2 tsp vanilla powder
- 1 tbs bourbon vanilla
- 1 tbs vanilla paste
- 2/3 tbs heavy cream
Instructions
Cookies
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 1-2 minutes or until well combined.
- With the mixer turned down to a low speed, mix in the egg yolks, vanilla extract, and salt until fully combined.
- With the mixer continuing at low speed, slowly mix in the flour ½ cup at a time. The mixture will be crumbly at first, but it will come together as you continue mixing it.
- Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll it into balls, and roll each one in granulated sugar. (For a crunchier cookie, use a coarse sugar.) Then place cookie balls on prepared baking sheets.
- Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough.
- Bake cookies at 350°F (177°C) for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter by itself at high speed for 1-2 minutes until very creamy. Scrape down the bowl.
- Add ½ cup of powdered sugar, vanilla powder, bourbon vanilla, and vanilla paste on slow speed until these ingredients are well incorporated. Advance mixer speed to highest speed and beat for 5 minutes.
- Turn off the mixer and add the heavy cream and the remainder of the powdered sugar. Mix slowly until cream and powdered are incorporated.
- Mix on the highest speed for 10 minutes.
- Transfer frosting into a piping bag, Chill the frosting-filled bag for 15-20 minutes in the refrigerator (this will help the frosting be firmer when filling the depression on top of the cookie.
- With a star tip in the piping bag, fill the depression on top of the cookie. Now add an additional amount of ¾ -1 inch of frosting on top of the cookie to put some height on the cookie.
- If the room is warm or humid, place the cookie on a tray to chill in the refrigerator for 10-15 mins to set the frosting.