Rootbeer Float Cookies

Dave Shuey shares his recipe for Rootbeer Float Cookies! His recipe took second place at the Indiana State Fair but easily won over the Indy Style studio this morning.

Root Beer Float Cookies
1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
1/2 cup melted vanilla ice cream
2 eggs
3 teaspoons root beer extract
1 teaspoon vanilla extract
4 cups Gold Medal All-Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt

Vanilla Frosting:
2/3 cup white shortening
4 cups powdered sugar
1 1/4 teaspoons vanilla extract
4 tablespoons milk or non-dairy dry cream powder hydrated with 4 tablespoons of water

Root Beer Frosting:
1 1/2 cups powdered sugar
2 tablespoons root beer soda
2 teaspoons butter-flavored shortening
1 teaspoon root beer extract
1/4 teaspoon brown food coloring
Preheat oven to 375 degrees and line baking sheet with parchment paper. In large mixing bowl, combine sugars, butter, melted ice cream, eggs, root beer extract, and vanilla. Mix until well blended. Add Gold Medal flour, baking soda, and salt by sifting into creamed mixture. Beat until a soft dough forms. Drop dough with a cookie scoop onto prepared sheet 2 inches apart. Bake for 10 minutes or until cookies are just turning brown. Cool completely on wire rack. Frost cookies with vanilla frosting after completely cooled using a small frosting knife. After vanilla frosting has set, pipe the root beer frosting on top using a star tip in a circular fashion (this is to mimic the “root beer” and “ice cream”).
Vanilla Frosting: In a large bowl, beat the shortening until light and fluffy. Gradually add the sugar, beating well. Beat in the vanilla and hydrated non-dairy creamer, adding enough of the cream liquid for desired consistency.
Root Beer Frosting: In a small mixing bowl, combine the powdered sugar 1/2 cup at a time with the root beer soda, shortening and extract. Add food coloring at the end for desired brown color. Make sure frosting is set before storing the cookies in an air-tight container. Makes 3 dozen cookies.

-Recipe from Dave Shuey, Indiana State Fair Winner, 2014 Gold Medal Flour Cookie Contest

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