This post may contain affiliate links. Please read our disclosure policy.
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
Ingredients
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 3/4 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
Instructions
- 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.
I am soooo making these tomorrow:) They sound delicious and it just so happens that I have some root beer extract waiting for me to do something with it!
That’s exciting! Let me know how they turn out!
Mallory, this is such a fun spin on one of my favorite desserts! Root beer floats get me every single time so I know I will LOVE these cookies 🙂
Thanks, Amy. They are fun to make.
I got two bottles of extract on the clearance rack and have been looking for recipes to make with it. These sound delicious.
Thanks, Audrey. I would highly advise you to make them 😉
Oh man what a cookie! I bet they are outgrageously good!
Thanks, Tanya!
I’m going to have to get some root beer extract immediately. What a great idea!
Thanks, Marly.
they look so soft and delicious.
Thanks, Janelle.
I made root beer float cookies a couple years ago and we made ice cream sandwiches out of them. LOVE that you frosted these. I’m craving them suddenly!
Oh, that sounds amazing Aimee! I might have to try it!
I am seriously dying over these. Root beer is a weakness…and IN A COOKIE? YES. Pinned!
Thanks, Taylor!
Why haven’t I baked a thing with root beer extract? It sounds awesome!
It’s a new favorite for me too!
awesome idea mallory. never thought to do a root beer float cookie before.. love it!
Thanks, Thalia. It’s a little bit different I’ll admit.