Friday, July 18, 2014

Root Beer Sandwich Cookies

Root beer cookies with root beer filling. Yup. It's all root beer around here and it's good. Like amazing good. The cookie itself is soft textured, almost like the consistency of an oatmeal creme pie. The filling--yes with that same yummy root beer flavor--is thicker than buttercream, more like an Oreo filling with a root beer kick. My filling got used up before the cookies and I had every intention of stuffing those extra cookies full of vanilla ice cream for a root beer float sandwich, but...let's just say the cookies alone are really good!

My friend Kate (pictured with her cutie son Chad) had a birthday last month. Kate's a root beer fan so as soon as I saw this recipe, I knew it would be her birthday baking. In fact, I was so excited to get these to her that I shipped them out without taking a photo. And the few extra that I had (hey, you have to taste test) got devoured by Dave and I before I realized I had no photo! Luckily Kate is sweet enough (and thankful enough for the cookies) that she took some shots for me. Thanks Kate!

Like I said, when Shelly from Cookies and Cups posted this recipe, I knew I'd be making them for Kate. My biggest challenge was finding the root beer concentrate. Locally I couldn't find it in any of my grocery stores, so I ended up ordering it from Amazon. I knew I wanted to share a full dozen with Kate, so doubling Shelly's recipe was a no-brainer. These cookie will come out of my oven again, and not just because I still have root beer concentrate left! More because I really want to stuff them with ice cream. Ice cream or sweet frosted filling, either way give these a shot--a perfect summer time cookie.

Root Beer Sandwich Cookies

Ingredients (for cookies)

1 cup butter, room temperature
2 cups brown sugar, packed
2 eggs
3 teaspoons root beer concentrate
1 teaspoon salt
1 teaspoon baking soda
3 1/2 cups flour

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand held mixer, beat butter on medium high speed for a minute or 2. Scrape the sides of the bowl, then add brown sugar and beat on high speed for 2-3 minutes until light and fluffy.

Add eggs, one at a time, beating to incorporate, then beat in root beer concentrate.

Stir in salt and baking soda. Gradually stir in flour and mix until just combined.

Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets, about 1-2 inches apart.

Bake at 375 degrees F for 6-8 minutes until centers are set and edges start to crisp and turn golden. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pans for 2-3 minutes before transferring to wire racks to cool completely. While cookies cool, prepare the filling.

Ingredients (for filling)

1/4 cup butter, room temperature
2 cups powdered sugar
1-3 teaspoons cream or milk
1 1/2 teaspoons root beer concentrate

In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a hand held mixer, beat butter on medium high speed until light. Reduce speed to low and gradually add powdered sugar, increasing speed after each addition and decreasing again before adding more. Add 1 teaspoon milk or cream and root beer concentrate, increasing speed to high after each addition. If necessary, thin out a bit by adding more milk/cream, 1 teaspoon at a time. Continue beating until smooth and spreadable, but it won't quite get to a fluffy consistency like buttercream.

Flip over half the cookies and spread filling on the bottom of a cookie, starting in the center and working out to the edges. Top with another cookie and press together. Repeat with remaining cookies and filling.

Makes 3 1/2 dozen cookies, about 20 sandwiches.

Happy Baking,
The Cookie Princess

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