Root Beer Float Cookies & Meringue Frosting
Featured in this Recipe
1. Preheat oven to 350. In a medium bowl, stir together flour, baking soda and salt; set aside.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla and root beer extract. Gradually stir in the dry ingredients until just blended. Fold in white chocolate chips. Roll the dough into walnut sized balls. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
3. Bake for 8 to 10 minutes until lightly browned at the edges. Allow cookies to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
4. Optional Meringue Frosting:
Stir egg whites and sugar in a double boiler until they reach 165°F. Remove from heat and beat until they form soft peaks.
Spread meringue generously onto each cookie in a swirl pattern. Top with 2 or 3 dried cherries. Torch until golden brown, or leave as is.
I was really disappointed in this recipe. My husband really loved root beer and I made these for him as a special treat. I found that the cookies were overly sweet even without the frosting. The white chocolate chips muted the root beer flavor and overwhelmed the flavor. I used quality chips. I only made two batches of cookies and then threw the rest of the rest of the dough out. A waste of money and time.
These are so addictive! I love the root beer flavor and the chewy texture. The meringue is very pretty if you need an impressive presentation, but the cookies are perfect for snacking on plain.