Butterbeer Cookies Recipes

Steps:

• Beat butter, brown sugar, and white sugar together in a large bowl until creamy using an electric mixer. Add egg, maple syrup, sour cream, vanilla butter and nut flavoring, and pumpkin pie spice. Beat again until combined. Add baking soda and slowly mix in flour, 1/2 cup at a time; dough will be sticky.
• Chill dough in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 2 tablespoons white sugar into a shallow bowl. Roll dough into walnut-sized balls using your hands, roll balls in sugar, and place on an ungreased cookie sheet. Flatten each cookie slightly using your palm, and leave space between each, as cookies will spread during baking.
• Bake in the preheated oven until edges are golden brown, 8 to 10 minutes. Cool on a rack.

Steps:

• 1. Mix the first seven ingredients by hand until batter is smooth and shiny.
• 2. Drop by tablespoon full onto parchment lined cookie sheets and bake for 10 minutes at 350*. They usually will not look done at 10 minutes, but trust the timing. Pull them out and let them sit on a rack to cool and they will firm up and be fine.
• 3. Once cooled, make the icing drizzle ~ 1 c powdered sugar, 1 tbsp vanilla, 2 tbsp french vanilla coffee creamer. Drizzle over cooled cookies.

Steps:

• Combine brown sugar and water in a small saucepan; bring to a gentle boil and cook stirring often until reads 240 degrees on a candy thermometer.
• Stir in the butter, salt, vinegar and 1/4 cup of heavy cream; set aside to cool to room temperature.
• Once it is cool, stir in the extract.
• Combine 2 tablespoons of the sugar mixture and the remaining 1/2 cup of heavy cream; beat with an electric mixer 2 or 3 minutes until just thickened but not completely whipped.
• To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup each).
• Add 1/4 cup of cream soda to each glass, stirring to combine.
• Fill each glass nearly to the top with the additional soda.
• Spoon whipped topping over each.