 | | Directions | | Preheat oven to 375° F.
In large mixing bowl, combine sugars, butter, milk, eggs, root beer extract, and vanilla until well blended. Add flour, baking soda, and salt. Beat until a soft dough forms.
Drop dough in 1 to 1 1/2 teaspoon sized balls onto prepared cookie sheet. Place approximately 2 inches apart.
Bake for 10 minutes or until cookies are just turning brown.
Cool completely.
In a small mixing bowl, combine powdered sugar, half and half, butter, and root beer extract until smooth. Frost each cookie and allow to set before storing in an air tight container. |
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: Cookie sheet or baking stone
|  | | Ingredients | | - | | 1 cup granulated sugar |
| - | | 1 cup packed brown sugar |
| - | | 1 cup butter or margarine, softened |
| - | | 1/2 cup milk |
| - | | 2 eggs |
| - | | 2 teaspoons root beer extract |
| - | | 2 teaspoons vanilla |
| - | | 4 cups all purpose flour |
| - | | 1 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
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| - | | 1 1/2 cups powdered sugar |
| - | | 2 tablespoons half and half |
| - | | 2 teaspoons butter or margarine, softened |
| - | | 1 teaspoon root beer extract |
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