Root Beer Cookie Sandwiches

I do love cookies.

I think even more than cake or cupcakes or brownies or blondies or…

ok, maybe not more than blondies.  They are my favorite…

But over the course of this blog I have decided that while one cookie is good, two cookies are better.

Especially when they are sandwiched together with a butter based filling.

And I feel like I’ve done you dirty a little bit, not making enough sandwich cookies.  Sorry ’bout that.

Let’s rectify that situation today with Root Beer Cookie Sandwiches.

Also, let’s never say rectify again.

Think you don’t like Root Beer?  Don’t be a hater… you do, you just don’t know it yet.

Make these, I promise you’ll like them.

And if you want to take them to the next level, forget the filling, and use ice cream.  Dude, Root Beer FLOAT Cookie Sandwiches.

Right?

These cookies start with this Root Beer Concentrate…

I found mine at WalMart.

Make a simple batter and form it into ball shapes to bake.
That way they will be more evenly shaped for sandwiching…
There’s nothing worse than unevenly sized tops and bottoms.
Well, actually there are a lot of things worse, I mean, like malaria…

But you get me, right? No one wants a pear shaped cookie sandwich.
While your cookies are cooling, make your filling.

It’s really yummy.
And then make Root Beer Sandwich Cookie magic.

Root Beer Cookie Sandwiches

 

Print

makes 12 cookie sandwiches

Ingredients

Cookies

• ½ cup butter, room temperature
• 1 cup packed brown sugar
• 1 egg
• 1½ tsp Root Beer Concentrate
• 1¾ cups flour
• ½ tsp salt
• ½ tsp baking soda

Filling

• ¼ cup butter, room temperature
• 2 cups powdered sugar
• 1 tsp milk or cream
• 1½ tsp Root Beer Concentrate

Instructions

Cookies

1. Preheat oven to 375°
2. Line baking sheet with parchment paper, set aside.
3. In bowl of stand mixer cream butter and brown sugar together until fluffy, about 2 minutes.
4. Beat in egg and Root Beer Concentrate, mix well.
5. Turn mixer to low and add in flour, salt and baking soda, mixing until combined.
6. Form 1 tablespoon of dough into balls, approx 1 inch in diameter. Place dough 2 inches apart on lined baking sheet and bake for 6-8 minutes until edges start to golden.
7. Transfer cookie to a wire rack to cool completely.

Filling

1. Beat all ingredients together in bowl of stand mixer for 2 minutes until smooth and fluffy.
2. Spread about 2 tablespoons of filling on the bottom of half the cookies, and then place another cookie on top, forming a sandwich.

Notes

Store at room temperature in an airtight container for up to 2 days.

You could opt to not make the filling and use ice cream to fill the sandwiches, creating Root Beer Float Cookie Sandwiches!

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