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    Home » Recipes » Cookies

    Root Beer Float Sandwich Cookies

    9 June 2020 by Becky at Fikabröd Leave a Comment

    Root Beer Float Sandwich Cookies
    Yield: 18 sandwich cookies

    Ingredients

    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

    Directions

    1. Heat oven to 375°F. Line baking sheets with parchment paper.
    2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
    3. Add egg and root beer flavour, mixing until thoroughly combined.
    4. In a medium bowl, whisk together flour, salt, and baking soda. 
    5. 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.
    6. Form dough into 1" balls. (A cookie scoop is super helpful here.) Place on baking sheet, leaving 2" between each dough ball.
    7. Bake for 6–8 minutes or until cookies have lightly browned.
    8. Transfer cookies to a wire rack. Allow cookies to cool completely.
    9. While cookies are cooling, make the filling. In a small bowl, beat all filling ingredients until smooth.
    10. 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.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Source: Taste of Home
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    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

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