Root Beer Float Poppers

By Libbie Summers from Sweet and Vicious (Rizzoli)
Photography by Chia Chong
Paper Flower Crown by Strawberry Moth

If you put ice in your root beer, there’s a good chance we’ll never be friends.

If you use vanilla ice cream in your root beer float, there’s a good chance we could be friends.

If you use chocolate ice cream in your root beer float, there’s a good chance we are friends.

If you use homemade chocolate ice cream in your IBC root beer float, there’s a good chance we’ve slept together.

Baking with Candy, Candy Cookies, Root Beer Barrels, Paper Crowns, Libbie Summers, Chia Chong, Sweet and Vicious
Root Beer Float Poppers
(a classic summer treat you chew instead of sip)
yields 42 cookies

What you need:
3⁄4 cup (1 1⁄2 sticks) butter, at room temperature
1⁄2 cup granulated sugar
1 large egg yolk
1 teaspoon root beer extract (I use McCormick)
1 1⁄2 cups all-purpose flour
1⁄4 cup dark unsweetened cocoa powder
1⁄4 cup confectioners’ sugar
1⁄2 cup crushed root beer barrel candies (use a hammer to break up the candies, then finish in a food processor to achieve an even consistency)

What to do:

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and granulated sugar for 1 to 2 minutes, until light and fluffy. Add the egg yolk and root beer extract and beat until just combined.

With the mixer on low speed, gradually add the flour and cocoa powder and mix until well incorporated. Refrigerate the dough for 30 minutes.

Preheat the oven to 375° F. Line a baking sheet with parchment paper and set aside.

Use a 1-tablespoon measure to scoop out the dough, then use your hands to shape the dough into balls. Place the balls on the prepared baking sheet 1 inch apart and bake for 6 to 10 minutes, or just until set. Meanwhile, combine the confectioners’ sugar and crushed candies. When the poppers have cooled, roll them in the candy mixture.



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