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Old Fashion Root Beer Cookies

20120227-115529.jpgBeing that I was born and raised in Spain, I don’t have a taste for root beer. I think the first time I tasted root beer was in my late teens, several years after coming to the States.

In a recent brand immersion trip as a Zatarain’s 2012 Ambassador, I was given a bottle of their original product: Root Beer extract. I had never heard of root beer extract before nor did I know what to do with it! I don’t drink root beer… so flavoring anything with it was out of my expertise. Then, I had my own epiphany… what if I swapped out the vanilla extract from my favorite sugar cookie recipe and replaced it with the root beer extract?

This sugar cookie recipe is my grandmother’s “plain” cookie recipe. It was her starter for many cookies, I just replaced the vanilla with the RB extract. The “old fashion” is my fancy term for “lazy” since I don’t roll out the dough like traditional sugar cookies (although you can do that) and cut them into your desired shapes. I use a table spoon to scoop out the dough. The result is an edible version of a root beer float. There is no need to wait for the cookies to cool off to eat them. As soon as you get them out of the oven, top them with a scoop of vanilla ice-cream and enjoy! I know you’ll thank me later (printer friendly recipe).

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Root Beer Cookie Ingredients

  3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup white sugar
1 cup butter -2 sticks (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons Zatarain’s root beer extract

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You can smell the root beer in the dough #delish!

1. Preheat oven to 400 degrees F (200 degrees C)

2. Sift together all-purpose flour, baking powder, sugar and salt.

3. Cut in butter and blend with a pastry blender until mixture is crumbly.

4. With a fork, stir in lightly beaten egg, root beer extract and half-and-half. Blend well with fork, then your hands to ensure thorough blending.

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Ready to rest in the fridge for 15min

5. Chill dough for 15 minutes.

*If you are rolling the dough, chill dough for one hour and then roll and cut into desired shapes.

6.  Scoop out with 1TB spoon and lay on a baking sheet.

7. Bake for 9-10 minutes, or until lightly brown.

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Use a 1TB spoon to measure them out evenly

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Yummmm -makes 2 ½ dozen

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You know you want to take a bite…

Reader Interactions

Comments

  1. Tiffany's Toy Box

    February 29, 2012 at 7:18 pm

    YUMMITY YUM!! These look delish. I just started baking, so I will give this a try!

    Reply
  2. Nancy LeBlanc

    February 29, 2012 at 6:04 pm

    Thank you so much. I got a free bottle too through a Zatarain’s House Party and though my kids like root beer, they didn’t care for the drink made from the extract. They are sure to love these.

    Reply
    • Laura Fuentes

      February 29, 2012 at 8:19 pm

      My pleasure! You’ll love these warm with vanilla ice-cream… and delicious the next day too! (if there are leftovers of course!)

      Reply
  3. Cristi

    February 28, 2012 at 4:50 am

    Those sound so good! My dad and sister love root beer too.

    Reply
    • Laura Fuentes

      February 29, 2012 at 8:21 pm

      Let me know how they come out! 🙂

      Reply
  4. BusyDad

    February 27, 2012 at 12:14 pm

    Those look insane. Replacing vanilla extract with root beer extract is brilliant, and probably applicable to so many things.

    Reply
    • Laura Fuentes

      February 27, 2012 at 3:11 pm

      Sometimes the simplest answer is the easiest one! What will you make with it?

      Reply

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