Here is the recipe for the long-awaited Rootbeer Cookies! It was a struggle to find rootbeer concentrate in Oceanside, but I finally found the sticky stuff at Walmart. You can find it in the spice section with the other extracts. It’s McCormick brand, and the bottle is taller than the others. Enjoy!

(Makes 3 dozen, but I found with our cookie scoop it made closer to 50 cookies)

2 cups brown sugar

1 c. butter

2 eggs

2 t. rootbeer concentrate

1 t. baking soda

1 t. salt

3 1/2 cups flour

1/2 cup water (optional)

Cream sugar, butter, and eggs together. Add rootbeer concentrate, baking soda, and salt. Mix in flour, adding water if dough is too thick. Cover and refrigerate dough for 1 hour. Bake at 400 degrees for 6-8 minutes. When they come out of the oven, they might not look done, so use the toothpick method instead of your eyes. :) Also, they don’t spread very far on the pan – they tend to stay in a very round, circular shape like sugar cookies.

Frosting

2 cups powdered sugar

1/2 cup butter

1 T. rootbeer concentrate

2 T. hot water

Mix with an electric mixer until light and fluffy. Frost the cookies when completely cooled. This last step is extremely important – if you frost them while the cookies are even slightly warm, the frosting will melt to liquid!