Holy cow! These are amazing! So amazing, in fact, that I didn't even get the glaze made and they were disappearing so fast that I decided to skip it this time, although I'm sure it only adds deliciousness.
Root Beer Float Cookies
3/4 cup brown sugar
1 cup butter, room temperature
1/4 cup milk
2 eggs
2 Tablespoons root beer concentrate or extract
4 cups flour
pinch of salt
1 teaspoon baking soda
Cream together sugars and butter until light and fluffy. Add milk, eggs, and root beer extract. Stir to combine. Add dry ingredients and mix until combined. Refrigerate dough for one hour until firm, then roll into one inch balls. Place on a lightly greased cookie sheet (or use a silpat like I did). Bake at 350 degrees for 8-10 minutes. Remove from the oven and cool completely before applying glaze.
Cream glaze:
2-3 Tablespoons heavy whipping cream
1 1/2 cups powdered sugar
1/2 tsp vanilla
Whisk all ingredients until all lumps are gone.
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