Root Beer Float Cookies

Root Beer Float Cookies (adapted from Betty Crocker)

For the dough

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon allspice
8 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla
1/3 cup finely crushed root beer hard candies

For the glaze

1 cup confectioners' sugar
3-5 teaspoons root beer
additional crushed root beer hard candies, if desired

To prepare the dough

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.

In a large mixing bowl, beat together butter and sugar until creamy. Add eggs, one at a time, mixing until combined after each. Stir in the dry ingredients and crushed candies.

Drop dough using a tablespoon cookie scoop onto parchment lined baking sheets. Bake 8-12 minutes, until the edges are lightly golden. Let cool for 1 minute and then remove to a wire rack to cool completely.

To prepare the glaze

In a small bowl, combine confectioners' sugar and enough root beer to thin, making a glaze that flows well enough to drizzle. Drizzle over the cooled cookies and sprinkle with additional crushed candies, if desired.

Makes about 3 dozen cookies.