Print

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

  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!