Root Beer Float Cookies Gluten Free Recipes

Steps:

• 1. Preheat oven to 375º.
• 2. In a mixing bowl, cream butter and brown sugar.
• 3. Add eggs, one at a time, beating well after each addition.
• 4. Beat in buttermilk and root beer extract.
• 5. Combine dry ingredients; gradually add to creamed mixture.
• 6. Drop by tablespoonfuls onto ungreased baking sheets.
• 7. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
• 8. In a mixing bowl, combine all frosting ingredients. Beat until smooth. Frost cooled cookies.
• 9. ENJOY!

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets.
• In a large bowl combine granulated sugar, brown sugar, butter, shortening, buttermilk, egg, root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour mixture, baking soda and salt.
• Beat on low speed until dough forms.
• Drop by heaping teaspoonful 2 inches apart on cookie sheet.
• Bake 10-12 minutes or until set. Cool completely.
• In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
• Once cookies are cool, spread frosting evenly over cookies.
• Let dry completely before storing in container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
• Drop spoonfuls of dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 8 to 10 minutes.

Steps:

• In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.

Steps:

• Heat oven to 375.
• Lightly grease cookie sheets and set aside.
• In large mixing bowl combine sugar, brown sugar, butter, buttermilk, eggs, root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour, baking soda, and salt.
• Beat at low speed until soft dough forms.
• Drop by heaping teaspoons 2 inches apart onto prepared cookie sheets.
• Bake for 10-12 minutes or until set.
• Cool completely before frosting.
• For Frosting:
• Combine all ingredients.
• Beat at low speed until well combined and smooth.
• Spread frosting evenly on cookies and allow to dry completely before storing.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets.
• In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour baking soda and salt.
• Beat on low speed until dough forms.
• Drop by heaping teaspoonful 2 inches apart on cookie sheet.
• Bake 10-12 minutes or until set. Cool completely.
• In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
• Spread frosting on evenly over cookies.
• Let dry completely before storing in container.
• Makes 5 dozen cookies.