 | | Directions | COOKIE DOUGH:- Preheat oven to 375° F.
- In a large mixing bowl, combine sugars, butter, milk, eggs, root beer extract, and vanilla; mix until well blended.
- Add flour, baking soda, and salt. Beat until a soft dough forms.
- Drop dough in 1 to 1 1/2 teaspoon-size balls onto prepared cookie sheet. Place the dough balls approximately 2 inches apart.
- Bake for 10 minutes or until the cookies are just turning brown.
- Cool completely.
FROSTING:- In a small mixing bowl, combine powdered sugar, half and half, butter, and root beer extract; mix until smooth.
- Frost each cookie. Make sure the frosting is set before storing the cookies in an airtight container.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: Cookie sheet or baking stone
|  | | Ingredients | | - | | COOKIE DOUGH: |
| - | | 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 |
| - | | FROSTING: |
| - | | 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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