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
Description
makes 12 cookie sandwiches
Ingredients
Cookies
- 1/2 cup butter, room temperature
- 1 cup packed brown sugar
- 1 egg
- 1 1/2 tsp Root Beer Concentrate
- 1 3/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
Filling
- 1/4 cup butter, room temperature
- 2 cups powdered sugar
- 1 tsp milk or cream
- 1 1/2 tsp Root Beer Concentrate
Instructions
Cookies
- Preheat oven to 375°
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream butter and brown sugar together until fluffy, about 2 minutes.
- Beat in egg and Root Beer Concentrate, mix well.
- Turn mixer to low and add in flour, salt and baking soda, mixing until combined.
- 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.
- Transfer cookie to a wire rack to cool completely.
Filling
- Beat all ingredients together in bowl of stand mixer for 2 minutes until smooth and fluffy.
- 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!
I love root beer! What a great idea!
Root beer concentrate – very cool. Gotta look for that.
I never knew there was such thing as root beer extract! The idea of ice cream sandwiched in between two cookies is so tempting! Love it (:
Love, love, love root beer! Can’t wait to try these!
I was one of those girls who used to chase down the Popsicle man for a root beer Popsicle at every opportunity. I now live less than a mile away from a micro brewery that makes the best danged root beer I’ve ever consumed. I know what’s going into MY mixer this weekend! YUM!
Some people love root beer some people do not. I am glad I am one of those who do! These look amazing!!
That looks lovely – sort of like a whoopie pie? Or is it more crispy? Root bear concentrate is going on my list for the next time I visit America!
A lady in my church makes root beer cookies, but not sandwiches! Your Homemade Nutter Butters are my other favorite sandwich cookie you make, super yummy! I’ve made them a few times they’re always a hit! I’m sure these rootbeer cookies will be too. I’ll take them to church and sit them next to hers….I’m a “one upper!” 😉
Root beer is my hubby’s FAVE! I am so making these for Father’s Day! You’re brilliant 🙂
Oh these look delicious, my son is the BIGGEST rootbeer fan and will just love these!