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.

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Source: Taste of Home