Ingredientes para Root Beer Cookies
- 1 ½ cups packed light brown sugar
- 2 cups (4 sticks) unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- Root Beer Extract
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Powdered Sugar
- Hot Water
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Cómo preparar Root Beer Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup buttermilk and 2 teaspoons root beer extract.
- Cover the bowl and refrigerate the dough for at least 1 hour (or up to overnight).
- Once chilled, scoop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 6-8 minutes, or until the edges are lightly golden brown.
- Remove cookies from oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **Make the Root Beer Frosting:** In a medium bowl, beat together ½ cup (1 stick) softened unsalted butter and 2 cups powdered sugar until smooth.
- Gradually add 1-2 tablespoons of water, 1 teaspoon root beer extract, and a pinch of salt until desired consistency is reached.
- Once the cookies are completely cool, frost with the root beer frosting.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
11g
Carbs
4g
