Announcing the Second Winning Cookie Recipe…

The second winning cookie recipe comes from Kelly Peloza of Milwaukee, Wisconsin. Her vegan Root Beer Float Cookies were so creative and clever we couldn’t resist them!

Kelly says:

“The classic root beer float in cookie form! The cookies on their own are delicately flavored, but the frosting really takes them to the next level. They look really cute if you cut up straws to make mini straws and stick them in the cookies! Or even put root beer barrel candies on top.

Root beer extract is surprisingly easy to find. Craft store baking sections usually carry a variety of extracts, including root beer. It’s also readily available on the internet; it’s the same stuff people use to make actual root beer.”

Prep time: 45 minutes. Cook time: 8 minutes
Total time: 53 minutes

Root Beer Float Cookies (vegan) from Kelly Peloza
Serves 12
Cookie Ingredients
1/2 cup(s) of  Earth Balance® Vegan Buttery Sticks
1/2 cup(s) of sugar
1/2 cup(s) of brown sugar
1/2 cup(s) of  Earth Balance® Organic Original Soymilk
1 tsp of apple cider vinegar
1/2 tsp of dark molasses
1/4 tsp of vanilla extract
1 tsp of concentrated root beer extract
1/2 tsp of cocoa powder
2 2/3 cup(s) of flour
3/4 tsp of baking soda
1/4 tsp of salt

Frosting Ingredients
2 tbsp of  Earth Balance® Vegan Buttery Sticks
1/4 tsp of concentrated root beer extract
2 tsp of  Earth Balance® Organic Original Soymilk
1 cup(s) of powdered sugar

1. Preheat oven to 350°F.
2. Add the vinegar to the Earth Balance® Organic Original Soymilk and let sit for 5 minutes.
3. Cream together the Earth Balance® Vegan Buttery Sticks and sugars.
4. Add the soy milk/vinegar mixture, molasses, vanilla, root beer extract, and cocoa powder and mix until smooth.
5. Add the flour, unsifted, baking soda, and salt and stir until just combined.
6. Form cookies, a heaping tablespoon each, and slightly flatten on a parchment-lined or greased cookie sheet.
7. Bake for 8 minutes or until golden, then transfer to a wire rack to cool.
8. In the meantime, make the frosting. Combine the Earth Balance® Vegan Buttery Sticks, root beer extract, and soy milk and beat until smooth.
9. Gradually add the powdered sugar, adding more than 1 cup if necessary.
10. Put the frosting in a piping bag or other frosting piping contraption. When the cookies are cooled, there are two options.

  • For sandwich cookies: Swirl a generous amount of frosting on top of half the cookies, then place the other halves on top. Pipe a little swirl or star on top of each sandwich cookie, then stick a little straw in each one for decoration.
  • For regular cookies: Pipe a generous swirl of frosting atop each cookie and stick a straw in the center. If you have leftover frosting, it can be kept in the refrigerator, used for other treats, or eaten on its own!

Thanks Kelly! She will win a $400 gift card to Whole Foods Market and a year’s supply of Earth Balance® products.

We’ll announce the winning cake recipes tomorrow!

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4 Responses to “Announcing the Second Winning Cookie Recipe…”

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  1. Love these, Kelly! Enjoy shopping…..

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  2. AMIE VALPONE says:

    These are adorable, Kelly! I love this idea; very creative! Congrats.

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  3. Congratulations on your winning recipe! Best wishes for a Happy New Year!

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  4. These appealed to me when I saw them in her (fantastic) vegan cookie cookbook. I always loved root beer growing up!

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