Root Beer Float Sandwich Cookies
- Yield: 18 sandwich cookies 1x
Ingredients
Scale
Cookies:
- ½ cup (113g) unsalted butter, softened
- 1 cup (213g) light brown sugar, packed
- 1 large egg
- 1 tsp LorAnn Oils Root Beer Flavour
- 1 ¾ (210g) cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
Filling:
- ¼ cup (57g) unsalted butter, softened
- 1 ⅓ cups (151g) confectioners’ sugar
- 1 tsp water
- 1 tsp LorAnn Oils Root Beer Flavour
Instructions
- Heat oven to 375°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
- Add egg and root beer flavour, mixing until thoroughly combined.
- In a medium bowl, whisk together flour, salt, and baking soda.
- Add ⅓ of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Form dough into 1" balls. (A cookie scoop is super helpful here.) Place on baking sheet, leaving 2" between each dough ball.
- Bake for 6–8 minutes or until cookies have lightly browned.
- Transfer cookies to a wire rack. Allow cookies to cool completely.
- While cookies are cooling, make the filling. In a small bowl, beat all filling ingredients until smooth.
- Once cookies are totally cool, it’s time to make sammiches! Spread filling on half of the cookies. Top with remaining cookies, gently pressing each cookie sandwich together.
Notes
Source: Taste of Home
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