Root Beer Float Cookies
Spring just barely started like a week and a half ago and I am already excited for the flavors of summer!
These Root Beer Cookies are phenomenal! Seriously life changing! The root beer concentrate flavors the cookie just like the soda pop and the vanilla buttercream gives it that ice cream flavor of a root beer float.
We love root beer floats and good old Root Beer Freezes! (If you don’t know what a root beer freeze is, it’s a root beer float that has been blended up like a shake.)
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These Root Beer Float Cookies take me right to summer, sitting in the yard watching my kids run through the sprinklers while I bask in the sun! It’s wonderful!
And I don’t know if you all have noticed, but I am starting to love sandwich cookies (remember the carrot cake whoopie pies that I made a few weeks ago?).
You can of course frost the tops of these and keep them solo, but there is just something delicious about a sandwich cookie. I think it’s the fact that I like more cookie than frosting, so it balances out well.
If you are looking to try a new cookie, this is THE ONE! Do it! You know you want to!
Root Beer Float Cookies
Ingredients
Root Beer Cookie:
- 1 cup (226 g) unsalted butter, room temperature
- 2 cups (400 g) light brown sugar, gently packed
- 2 large eggs
- 2 tsp McCormick Root Beer Concentrate
- 3 ¼ cup (390 g) all-purpose flour, (stir, spoon & level)
- 1 tsp salt
- 1 tsp baking soda
Vanilla Buttercream:
- 6 Tbsp (85 g) unsalted butter, room temperature
- 6 Tbsp (72 g) solid coconut oil, (or shortening/Crisco)
- 3 cups (360 g) powdered sugar
- 1 ½ tsp vanilla extract
- 1 ½ Tbsp milk
Instructions
- In the bowl of a stand mixer, cream the butter and brown sugar with the paddle attachment. Add eggs and root beer concentrate. Mix and scrape the bowl well.
- In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture to the butter mixture until combined.
- Using a #50 scoop (about 1½ Tbsp) scoop cookie dough balls and place them on a parchment lined baking sheet.
- Bake at 350 degrees Fahrenheit for 12 to 13 minutes (until the edges are set).
- To make the buttercream: Place the butter and coconut oil in a large bowl. Using a hand mixer, beat the mixture until smooth. Add about half of the powdered sugar, and all of the vanilla and milk. Mix well. Then add the remaining powdered sugar. Mix until combined.
- Place buttercream in a sandwich size zip-top bag with the corner cut off, and zip the bag shut. Squeeze/pipe icing onto the bottom of a cookie, then top the buttercream with another cookie, forming a sandwich cookie. Repeat with the remaining cookies. Store in an airtight container.
Notes
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I didn’t know they made Root Beer Concentrate! How awesome, and now I really need to try this recipe!!!
Yes ma’am! It’s made by McCormick and homemade root beer is the best! Enjoy!
I’ve never seen root beer float cookies and these look amazing! The pictures are lovely too =)
They were fabulous, thanks!
Amber, these look so good! We make a root beer bundt cake (from the BAKED cookbook) during the summer that is so fun. Now I need to add these to our summer baking list.
Root beer bundt cake?! I need to make that next!
I can’t wait to try these. Thanks!
I hope you love them as much as we did!
What perfect flavors for a sandwich cookie!
Thanks Jessica! They are a new favorite!
What a great idea! I love sandwich cookies too! I’ll have to try these!
For sure! I hope you like them!
What a fun idea! Root beer floats are always so good but I’ve never tried Root Beer Float Cookies before. Pinned these!
I seriously have fallen in love with these cookies! They are summer in a bite!
These looks so yummy and look very soft!! I think I will love them!
They are fabulous! Enjoy!
These look so pretty! I wish I liked rootbeer, but sadly I don’t! I’m sure they were wonderful though. 🙂
Thanks, but I can’t believe you don’t like root beer! Lol.
Mmmm Amber, rootbeer floats are one of my favorite treats. These cookies look and sound awesome!
We are big root beer fans over here so these cookies were just perfect!