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Root Beer Cookies

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Total Time
Prep: 20 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Violette Bawden, West Valley City, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 16, 2022

When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.—Violette Bawden, West Valley City, Utah

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Root Beer Concentrate

This recipe was tested with McCormick root beer concentrate.
Test Kitchen Approved

Root Beer Cookies

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Yield: 6 dozen
Prep: 20 min
Cook: 10 min
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Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 3/4 teaspoon root beer concentrate or extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups chopped pecans
  • frosting:
    • 3-1/2 cups confectioners' sugar
    • 3/4 cup butter, softened
    • 3 tablespoons water
    • 1-1/4 teaspoons root beer concentrate or extract
Text Ingredients

Directions

  1. In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.
  2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.

Nutrition Facts

1 cookie: 130 calories, 6g fat (3g saturated fat), 17mg cholesterol, 96mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.
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