Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup root beer extract
- 1/2 cup vanilla ice cream, softened
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Add egg and root beer extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Fold in the softened vanilla ice cream.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Preheat oven to 350°F (180°C).
Serving size:
- Makes about 24 cookies.
Nutritional information:
- Calories: 130
- Fat: 5g
- Carbohydrates: 20g
- Protein: 1g
Substitutions for ingredients:
- Root beer extract can be substituted with 1/4 cup of root beer soda.
- Vanilla ice cream can be substituted with any flavor of ice cream.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- Top each cookie with a scoop of vanilla ice cream and drizzle with root beer syrup for a root beer float sundae.
Tips and tricks:
- Soften the ice cream by leaving it at room temperature for about 10-15 minutes before using.
- Use a cookie scoop to ensure evenly sized cookies.
- Don't overbake the cookies, as they will continue to cook and set as they cool.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cookies, place them in a preheated 350°F (180°C) oven for 5-7 minutes.
Presentation ideas:
- Serve the cookies on a platter with a scoop of vanilla ice cream and a drizzle of root beer syrup.
Garnishes:
- Top each cookie with a sprinkle of cinnamon or a cherry.
Pairings:
- Serve with a cold glass of root beer or milk.
Suggested side dishes:
- Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes easier to handle.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- The root beer float was invented in 1874 by a soda shop owner in Colorado.
Flavor profiles:
- These cookies have a sweet and slightly tangy flavor, reminiscent of a classic root beer float.
Serving suggestions:
- Serve as a dessert or snack.
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Taste: Sweet, Creamy, Root, Sugary, Root-Beer-Flavored, sweet, creamy, vanilla, fizzy, nostalgic