Monday, October 20, 2014

Root Beer Float Cookies

Since our little guy is schedule to arrive just before Christmas, cookie season has started, so get ready for lots of fun and delicious cookies coming your way. Both with recipes posted here and for my lucky friends and family, expect some tins to arrive a bit early this year (hey, I'll have to clear out the freezer to make way for dinners so Dave and I can remember/have time to eat once we're a family of three). But before I get into the holiday treats, these cookies were special birthday baking for my nephew Aidan who turned 11 last week! That boy is a root beer fan, so I wanted to make him a cookie in a favorite flavor. But I also wanted to make something new since I just make these Root Beer Sandwich Cookies. So I went with a root beer twist on chocolate chip, using white chocolate chips for the "float" flavor. The result is a delicious cookie with a slightly crisp edge and soft interior, packing lots of root beer flavor and studded with white chocolate to add sweetness and creaminess. Win!

Last month I mentioned the Root Beer Sandwich Cookies to my sister and she immediately said Aidan would love a root beer cookie for his birthday. So I went on the hunt for a new version and came up with this recipe from Leigh Ann at Your Homebased Mom. I made some minor adjustments, notably using more root beer concentrate since Leigh Ann said the flavor was a bit subtle. These cookies are just good and simple. I love the blend of both white and brown sugar for a deeper sweetness since the brown sugar lends a bit of caramel tones, which works well with a soda flavor. I'm so glad I could find a delicious recipe in a flavor I know Aidan would enjoy to celebrate his birthday.

Root Beer Float Cookies


1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
1 egg
2 Tablespoons milk
2 Tablespoons root beer concentrate
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 1/2 cups white chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand held mixer, beat butter until creamy, then add both sugars and beat until light and fluffy, about 3 minutes, scraping sides of bowl as needed.

Add egg and continue beating. Then add milk, root beer concentrate and vanilla. Beat until combined.

In a medium bowl, whisk together flour, baking soda and cream of tartar.

Gradually add flour to creamed mixture and mix until incorporated. Streaks of flour may remain as you don't want to overmix.

Stir in white chocolate chips.

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

Bake at 350 degrees F for 10 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 cool on pans for 3-5 minutes before transferring to wire racks to cool completely.

Makes 4 dozen cookies.
Happy Baking,
The Cookie Princess

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