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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.