Root Beer Cookies 24.000

Renee Comet for The Washington Post

Holiday Cookies 2006 Dec 13, 2006

Root beer concentrate, used in making homemade root beer, plays a key role in both the cookies and the icing. We found McCormick's brand at larger Giant Food stores.

Store the cookies in an airtight container for up to 10 days. We suggest freezing them, well wrapped, without icing.

Servings: 24 cookies
  • For the cookies
  • 1 cup packed dark brown sugar
  • 4 ounces canola oil margarine
  • 1/2 stick (4 tablespoons) unsalted butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups flour
  • 2 teaspoons root beer concentrate, such as McCormick's brand
  • For the icing
  • 2 cups confectioners' sugar
  • 2/3 stick (5 1/3 tablespoons) unsalted butter, at room temperature
  • 2 to 4 tablespoons water
  • 1 teaspoon root beer concentrate


For the cookies: In a large bowl, using a stand mixer or an electric hand mixer on medium speed, beat the brown sugar, margarine, butter and egg for several minutes until well blended and fluffy. Reduce the speed to low and add the vanilla extract, baking soda, salt, the flour in increments, and the root beer concentrate. The batter will be stiff. Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper. Drop the dough by teaspoonfuls, spaced about 2 inches apart (the cookies will spread), onto the prepared sheets. Bake for 6 to 8 minutes. Transfer to a wire rack to cool completely.

For the icing: In a medium bowl, combine the confectioners' sugar with the butter and mix well. In a measuring cup, combine the water and root beer concentrate; add to the sugar-butter mixture and mix well, adding more water as needed to reach the desired consistency. Spread on the cooled cookies. Let set for about 30 minutes before serving.

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Recipe Source

Adapted from "The Red Hat Society Cookbook" (Rutledge Hill Press, 2006).

Tested by Aimee Sanders.

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