A la mode. That’s right, it’s like a root beer float in a bowl minus the extra burps. After a few failed attempts at creating a root beer cookie suitable for a hand-held ice cream sandwich, I revisited an old family recipe as home base. My great-grandmother’s Brown Sugar Cookies* are subtly spicy and soft cookies, some of the coziest I know. I returned to my mom’s old recipe keeper for the directions (a snapshot of my cookie-loving childhood), then made a Root Beer Buttercream frosting for the tops. Looking at the photos I took, these are more root beer perches than floats, but you get the idea. Ice cream on top or bottom: tasty pairing either way.
Root Beer Buttercream
Heat up 1/4 C Root Beer – great time to use flat pop.
(for exceptional root beer intensity, reduce a can on the stovetop for ~15 min.)
Mix in 2 T brown sugar till it dissolves.
Add 2 T butter and stir until melted.
Whisk in confectioner’s sugar until you reach desired consistency.
*You may have the cookie recipe if you join my family or offer a suitable exchange. In my mom’s words, “you’re not putting that recipe on the internet, are you?!”