Sunday, September 5, 2010
So, everyone I gave out my root beer cookies to gave me really good feedback on them so I wanted to try my other favorite soda - cream soda!! When we bought a bunch of extracts online to get the root beer extract, one of the ones we got was cream soda extract. So it's basically the same recipe, just substituting cream soda for root beer.
I have a feeling that cream soda extract is harder to get than root beer extract. While the stores around me didn't carry McCormick's Root Beer Concentrate, a lot of stores around the country DO (it would be in the baking section with all the extracts).
Cream soda extract is readily available all over the internet if you google it. We bought a lot of our extracts from here and they shipped everything really quickly. I have a feeling if you just use flat cream soda (maybe a drop more than in the recipe) and just regular vanilla extract (use a little more than required but not doubling up to replace the cream soda extract) then the cookies will still have a cream soda taste. But I can't prove that - I haven't tried it. I am guessing because cream soda has a very vanilla taste to it.
Anyway, here is the recipe again, this time with cream soda.
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter, softened
1/2 cup flat cream soda
2 large eggs
2 teaspoons cream soda extract or concentrate
1 teaspoon vanilla
Heat oven to 375F.
In medium bowl, stir together flour, baking soda and salt.
In large bowl, beat granulated sugar, brown sugar, butter, cream soda, eggs, cream soda extract and vanilla until well blended.
Beat in flour mixture just until combined.
Form dough into balls, about 1 1/2-inch diameter (using a rounded tablespoon of dough).
Place about 2 inches apart on cookie sheets. Bake 9 to 11 minutes or until lightly browned. (Do not over bake or cookies will be dry.)
Cool completely on rack.
1 1/2 cups powdered sugar
1 tablespoon flat cream soda
2 teaspoon butter, softened
1 teaspoon cream soda extract or concentrate
In small bowl, combine icing ingredients, with spoon, until smooth. Add more powdered sugar if too thin; add more cream soda if too thick. Spread on cooled cookies.
Makes about 4 dozen cookies
You can also try this recipe with coke and coke syrup, cherry extract and cherry coke, vanilla extract and vanilla coke... the possibilities are endless!! If you come up with something really yummy - let me know!!
Posted by Adrienne at 9:40 PM