Root Beer Float Cookies (Gluten-Free) |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Modified this recipe to be GF with great success: /Root-Beer-Float-Cookies-57007 The cookies have the most perfect texture. Can substitute 1/4 cup skim milk + 1/4 Tbsp vinegar for the buttermilk. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own. Ingredients:
1/2 cup granulated sugar |
1/2 cup brown sugar, packed |
1/4 cup butter, softened |
1/4 cup shortening, butter flavored |
1/4 cup buttermilk |
1 egg |
1 teaspoon root beer extract |
1/2 teaspoon vanilla |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
2 cups gluten-free flour |
1 teaspoon xanthan gum |
1/2 cup confectioners' sugar |
1 1/2 teaspoons half-and-half or 1 1/2 teaspoons milk |
1 teaspoon butter, softened |
1/2 teaspoon root beer extract |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly grease cookie sheets.
3. In a large bowl combine granulated sugar, brown sugar, butter, shortening, buttermilk, egg, root beer extract and vanilla.
4. Beat at medium speed until well blended.
5. Add flour mixture, baking soda and salt.
6. Beat on low speed until dough forms.
7. Drop by heaping teaspoonful 2 inches apart on cookie sheet.
8. Bake 10-12 minutes or until set. Cool completely.
9. In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
10. Once cookies are cool, spread frosting evenly over cookies.
11. Let dry completely before storing in container.
|
|