A Fresh baked sugar cookie served warm in a cast iron skillet with ice-cream and your choice of chocolate, caramel, strawberry or blueberry topping

SUGAR SKOOKIE!

Try our own Bishop's Beer yeast-brewed root beer with creamy vanilla ice-cream, topped with a pile of whipped cream.

ROOT BEER FLOAT

Preheat the Oven

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.

Mix Wet Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Combine Mixtures

Grease a 10-inch cast iron skillet with butter or cooking spray.

Prepare the Skillet

Spread the cookie dough evenly in the skillet. Bake in the preheated oven for 20-25 minutes or until the edges are golden and the center is set.

Bake the Cookie

Remove from the oven and let cool slightly. Serve warm with your choice of ice cream and toppings (chocolate, caramel, strawberry, or blueberry).

Serve Warm

all-purpose flour

granulated sugar

unsalted butter, softened

vanilla extract

baking powder

salt

Take a tall glass and chill it in the freezer for about 10 minutes.

Prepare the Glass

Once chilled, place 2 scoops of vanilla ice cream into the glass.

Add Ice Cream

Slowly pour the root beer over the ice cream until the glass is nearly full, allowing the foam to rise.

Pour Root Beer

Generously top the float with whipped cream.

Top with Whipped Cream

Add a maraschino cherry on top and sprinkle with chocolate shavings if desired.

Garnish

Serve immediately with a straw and a long spoon.

Sugar Skookie!

Root Beer Float