Root Beer Float Cookie Cups Recipes

ROOT BEER FLOAT COOKIE CUPS

Steps:

• Preheat oven to 350 degrees.
• Coat silicone mini muffin pan with cooking spray.
• Put one tablespoon of sugar cookie dough into each cookie cup. (This is one of the ready-to-bake segments.)
• Bake for 20-25 minutes.
• Allow the cookies to cool before removing from the pan.
• While the cookies are cooling, make the buttercream frosting recipe below.
• Break or cut the upper loops off of mini pretzels to use as handles.
• Melt vanilla almond bark and attach a handle to the side of each cookie cup, holding them in place for several seconds. Set them in the mini muffin pan to harden.
• Put a scoop of root beer buttercream frosting into each cookie cup and top with vanilla buttercream frosting.
• Coat the inside of each cookie cup with melted vanilla almond bark.
• When ready to serve, put a tiny scoop of vanilla ice cream, about one teaspoon, into each cup.
• Pour in some root beer and quickly enjoy! Pour in some root beer and quickly enjoy!
• Beat the butter and shortening until smooth and creamy.
• Slowly mix in the powdered sugar one cup at a time.
• Beat in the marshmallow cream, milk until light and fluffy.
• Remove 1/2 cup of buttercream frosting and set it aside.
• Stir the root beer concentrate into the remaining buttercream frosting.

ROOT BEER FLOAT 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.

ROOT BEER FLOAT COOKIES

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.

ROOT BEER FLOAT COOKIE CUPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream butter and sugars together until light and fluffy, 3-4 minutes.
• 3. Add egg, vanilla and root beer extract and mix until well combined.
• 4. Add dry ingredients and mix thoroughly. Dough will be thick.
• 5. Grease a mini muffin tin.
• 6. Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention. You want each cup to only be about 3/4 full.
• 7. Bake at 350 degrees for 8 minutes.
• 8. Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit).
• 9. Allow to cool for 3-4 minutes in the muffin tin.
• 10. Remove cookies to a cooling rack to finish cooling.

ROOT BEER FLOAT COOKIES

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.