Lately, I have been into switching up traditional deserts and presenting them in new ways, like my S’mores Squares or Peanut Butter Cookie Milkshake. These Root Beer Float Cookies are a new spin on a traditional summer treat, although I can’t take original credit for them. For my wedding shower someone gave me a cute gift that included root beer extract and a recipe for these adorable float cookies. Last weekend, I was digging through my cupboards to find something and stumbled across the extract. It’s sad how cluttered my cabinets have become after being married for just over a year. I’m going to blame it on my very limited cupboard space and my habit of collecting random ingredients, cute plates, and lots of fun sprinkles!
On a whim I decided to make them and I absolutely loved how they turned out. Imagine a root beer float stuffed inside a ultra soft sugar cookie, creamy frosting contrasting beautifully with the soft crumb of the cookie. I know, its hard to imagine. Just bake them. You’ll become a believer, I promise!
I made little change to the original recipe. I did add extra baking soda. The baking soda isn’t needed to make the cookies rise, but it turns them this lovely brown color, reminiscent of root beer. Just a warning, they will look over-baked when they are done; that is just the extra baking soda at work, but they still will be softer. A day of sitting will make them even softer and deepen the root beer flavors, but it will be hard to wait that long!
Root Beer Float Cookies
For the Cookies
- 1 stick butter softened
- 1 cup brown sugar
- 1 egg
- 1/4 cup milk
- 2 tsp root beer extract
- 1 tsp vanilla extract
- 1 and ¾ cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Frosting
- 2 cups powdered sugar
- 1/3 cup butter
- 1 tsp root beer extract
- 1/2 tsp vanilla
- 3-5 T heavy cream
- Cream butter and sugar in a large mixing bowl until fluffy. Add in egg, milk and extracts, beating well.
- In a separate bowl, combine flour, baking soda and salt. Add to other ingredients, stirring until well combined. Chill the dough for at least 3 hours or overnight.
- Preheat oven to 375 F. Drop cookies onto greased cookie sheet by teaspoonful. Bake for 6-8 minutes until set and well browned. Do not overbake. It will be hard to tell when the cookies are done since the extra baking soda browns them so quickly. The best way to tell is when the centers are set and browned as well.
- Remove cookies from cookie sheet and cool completely.
- To make the frosting, beat softened butter until fluffy. Beat in the powdered sugar and extracts. Add enough of the heavy cream until frosting reaches a spreadable consistency. Frost cookies when cool.