Be creative EVERY DAY • A Challenge
“I can make that into a cookie!” A dark soft cookie topped with a rich creamy frosting.
But where to put the root beer, And will it fight with the rum, And I certainly don’t want cocoa in there too!
A quick search online revealed the base spices in root beer extract. Foodie with Family has a lovely recipe for your own homemade root beer syrup.
I let the spices guide me in the translation of the Gingersnap recipe in my Better Homes and Garden cookbook. Unfortunately, I didn’t have anise AND I got distracted and forgot to add the rum!
Jumping to my Baking Illustrated cookbook, I located a Rum glaze and swapped out part of the rum for rootbeer extract.
Topped it all off with an ice cream buttercream from Lemon Sugar‘s Strawberry Cupcakes.
Clover Snaps *adapted from the Better Homes and Gardens Cookbook
2 1/4c flour
1c brown sugar
1 tsp baking soda
1/2 tsp cardamon*
1/2 tsp cloves*
• Preheat 375
• Mix until combined half the flour and all the ingredients through the cloves.
• Stir in remaining flour.
• Roll in 1″ balls, slightly flatten, and bake 8 minutes.
Rootbeer Rum Glaze *adapted from Baking Illustrated
1/2c confectionary sugar
1 tbsp rum
1/2 tbsp rootbeer extract*
• Mix till smooth.
• Spoon over cooled cookies.
Vanilla Ice Cream Frosting *from Lemon Sugar
2 1/2c confectionary sugar
1 tbsp vanilla
1/8c half and half
• Beat butter until light and fluffy.
• Add remaining ingredients and beat on low til combined.
• Beat on med-high til light and fluffy, about 4 minutes. (Oops, I didn’t do this part!)
*Currently in the experimentation process, which my husband has no problem with. He taste tested ALL three of them.
• Add the rum to the cookies.
• Make a stronger rootbeer glaze.
• Pump up the “ice cream” flavor in the frosting.