Root Beer Float Sandwich Cookies

Take a trip down nostalgia lane with these Root Beer Float Sandwich Cookies flavored with our root beer extract and filled with the most luscious vanilla cream, reminiscent of that favorite childhood treat made possible with our Vanilla Cream Extract.

Ingredients

ROOT BEER COOKIES

• 1 cup unsalted butter, room temperature
• 2 cups light brown sugar
• 2 eggs
• 1.5 tsp. Amoretti® Root Beer Extract Water Soluble
• 3 1/4 cup flour
• 1 tsp salt
• 1 tsp baking soda

VANILLA CREAM FILLING

• 1 stick unsalted butter, room temperature
• 1 tsp. Amoretti® Natural Vanilla Cream Extract Water Soluble
• Pinch of salt
• 3 cups powdered sugar
• 1 – 2 tbsp. milk or heavy cream

Directions

ROOT BEER COOKIES

1. Preheat oven to 350 F.
2. In a stand mixer or with a handheld mixer beat together butter and sugar until light and fluffy .
3. Mix in eggs and Root Beer Extract until well combined.
4. Wisk together flour, salt and baking soda. Add to mixing bowl in increments.
5. Using a cookie scoop place dough balls on parchment lined or greased sheet pan.
6. Bake for 13-15 minutes. Remove from oven and let cool.

VANILLA CREAM FILLING

1. In a stand mixer or with a handheld mixer cream the butter until light and fluffy, about 10 minutes.
2. Add Vanilla Cream Extract and salt, mix again until smooth.
3. Mix in powdered sugar in 1/2 cup increments. Once powdered sugar is mixed in slowly add in milk until you reach your desired consistency

ASSEMBLY

1. Spread a layer of filling onto the bottom side of a cookie. Place another cookie con top.
2. Repeat and enjoy!