Description
makes 12 cookie sandwiches
Ingredients
Scale
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!
