Root Beer Cookies

By Texaschef11

Ingredients

• Cookies:
• 1 cup unsalted butter
• 2 cups dark brown sugar
• 2 eggs
• 3 tsp. root beer extract
• 3 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/4 cup water (optional, only use if they dough is too dry to work with)
• Frosting:
• 1 cup butter
• 3 cups powdered sugar (thats 3/4 of a 1 lb box)
• 2 tsp. root beer extract (if you use one tsp. root beer extract and one tsp. vanilla it will be a float)
• a few tbsp. hot water.

Preparation

Step 1

Preheat oven to 350.
Cream butter and brown sugar until very light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the root beer extract.
Whisk or sift the dry ingredients together, add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for AT LEAST one hour.
Lightly grease several baking sheets or line with parchment paper (I vote paper, its so much easier!)
Roll the dough into small balls, about 1 inch in diameter.
Place on pan, lightly squish down the tops of the cookies to flatten a little bit.
Bake 6-8 minutes, rotating the sheet halfway through.
Frosting:
Beat butter on high until fluffy; add a little powdered sugar and the root beer extract, beat until smooth.
Add the remaining powdered sugar alternately with a little hot water until spreadable consistency is reached.