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Root Beer Cookies
1 cup brown sugar, packed
1 teaspoon root beer extract
1/2 teaspoon baking soda
1/2 cup butter or margarine, softened
1/4 cup water
1 3/4 cups flour
1/4 teaspoon salt
Root Beer Glaze
2 cups confectioners' sugar
1/3 cup margarine, softened
1 1/2 teaspoons root beer extract
2 tablespoons hot water
Use conventional method of mixing.
Cover and refrigerate for at least two hours.
Drop the dough by rounded teaspoonsful about 2 inches apart onto a greased cookie sheet.
Bake at 375 degrees F for 6 to 7 minutes.
Frost with glaze of confectioners' sugar, margarine, root beer extract and hot water.
Dropped Cookie Recipes
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