Hi ALC friends! Gloria here from Simply Gloria and I’m so excited to be back! Especially during this fabulous fun week of creative ideas and recipes during this week’s “Gifts In A Jar” series! And, I’m sharing with you a fun recipe that is the perfect gift to give… in a jar!
Want to make a gift with a root beer float kind of love?
Give that special someone a small jar filled with Mini Root Beer Float Cookies layered in between a vanilla bean cream!
The cookies are screaming with deep root beer flavor. They are so good just by themselves…so soft and pillowy! But by adding this creamy filling with vanilla swirling all around the root beer cookies, are simply scrumptious.
These really do taste like you are eating a root beer float!
Putting this edible gift in a jar is a breeze to layer all together in your favorite size of jars!
You can make these well in advance and freeze each covered jar. That’s a bonus when you want to give that someone special a sweet gift!
- 1 cup light brown sugar
- 9 tablespoons unsalted butter, room temperature
- 1 large egg, plus 1 yolk
- 1/4 cup buttermilk
- 2 tablespoons (yes, tablespoons!) root beer extract
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups heavy whipping cream
- 3 cups powdered sugar
- 2 teaspoons vanilla paste (or vanilla extract)
- In a large mixing bowl, cream together brown sugar and butter for about 1 minute. Add the egg, plus the yolk and mix until combined.
- In a separate bowl, mix buttermilk, vanilla, and root beer extract together. Mix into the sugar and butter mixture. In another separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add these dry ingredients into the mixture until you no longer see flour. Do not over mix. The cookie dough will look very soft, but will firm up when resting in the refrigerator for at least one hour.
- Preheat oven to 350 degrees. Use a small cookie scoop drop at least 1.5 inches apart on a covered baking sheet. Lightly press the top of the rounded dough. Bake for 12-14 minutes and allow to cool on the hot sheet for 3 minutes after pulling them out of the oven. Then transfer them to a cooling rack or flat surface to cool completely.
- While cookies are cooling, prepare the creamy filling.
- Combine cream, powdered sugar and vanilla in a large mixing bowl with a hand mixer on high speed. (Tip: Put a metal mixing bowl in the freezer prior to mixing.
- It will whip the cream faster.)
- Layer the cookies and cream in each jar with the cream on the bottom and ending on the top.
- Makes about 40 mini cookies and 2 cups of cream.