Root beer float cookies

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3/4 c sugar
3/4 c brown sugar
1 c butter softened
1/4 c milk
2 eggs
2 T root beer extract
4 c flour
Pinch of salt
1 t 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.
Roll dough into 1 in. balls. Refrigerate dough for 1 hr until firm. Then place on a lightly greased cookie sheet.
Bake at 350 for 8-10 min. Remove from oven and cool completely. Frost with the cream glaze

Glaze:
4-6 T cream
3 c powdered sugar
1 t vanilla

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