root beer cookie sandwiches

there is definitely something about the heat of summer that makes you feel lazier than normal. or is that just me?

i mean with it being so dang hot, i don’t want to do anything. because doing something means i have to move and moving usually means getting hot and all sweaty. and who wants to be all hot and sweaty when it’s 9000 degrees outside?

and that just makes me mad when it’s a pretty day because i feel lazy for not going outside but i don’t want to melt. i mean it’s well established that me and heat are not friends.

but ya know what is good in the heat?

root beer floats….

but these are cookies. which means you have to turn on your oven…. i know i know… i make no sense.

but these cookies.

oh these cookies.

they really are just wonderful. i love root beer. if i’m going to have a coke, it’s probably going to be a root beer.

{side note: i’m from the south and EVERY soft drink is a coke. that’s just the way it is.}

so these are cookies that use root beer concentrate to flavor them instead of the traditional vanilla. and man are they good. plus they get turned into a cookie sandwich with root beer buttercream. i mean hello! could they be any more exciting?! i mean only unless you take a suggestion from shelly and skip the buttercream and use vanilla ice cream to make a root beer float sandwich cookie.

root beer cookiesroot beer sandwich cookies

  • 1/2 c (1 stick) unsalted butter, room temp
  • 1 c brown sugar, packed
  • 1 egg, room temp
  • 2 tsp root beer concentrate
  • 1-3/4 c flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • root beer buttercream, recipe follows
  1. preheat oven to 375F. line your cookie sheets with parchment or a silicone baking sheet.
  2. in a mixing bowl, cream together the butter and brown sugar until light and fluffy. add the egg and root beer concentrate; mix well. add the flour, salt and baking soda and mix until the batter is just combined.
  3. using a cookie scoop, drop dough scoops about 2 in apart on your prepared cookie sheets. (if you don’t have a cookie scoop, just make sure to make your dough balls about 1 tbs / 1 in in diameter.)
  4. bake the cookies for 6-8 min until the edges start to set. transfer to a cookie sheet to let cool completely. when the cookies are cooled make the sandwiches by adding the root beer buttercream or vanilla ice cream to the center and top with a second cookie.

root beer buttercream

  • 1/4 c (1/2 stick) unsalted butter, room temp
  • 2 c powdered sugar, sifted
  • 1 tsp milk
  • 2 tsp root beer concentrate
  1. add all the ingredients to a bowl and beat together until light and fluffy, about 2 min.

i can tell you that these cookies were like gold when i brought them to work. they disappeared extremely fast.


recipe from: cookies & cups

this post is linked up to these fun link parties: what’s cookin’ wednesday and what’s in your kitchen wednesday


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