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.

Root Beer Float Cookies

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.)

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!

Root Beer Float Cookies

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.

Root Beer Float Cookies

If you are looking to try a new cookie, this is THE ONE! Do it! You know you want to!

Root Beer Float Cookies
Root Beer Float Cookies

Root Beer Float Cookies


Root Beer Cookie:

  • 1 cup unsalted butter, room temperature
  • 2 cups light brown sugar
  • 2 eggs
  • 2 tsp McCormick Root Beer Concentrate
  • 3 1/4 cup flour
  • 1 tsp salt
  • 1 tsp baking soda

Vanilla Buttercream:

  • 6 Tbsp unsalted butter, room temperature
  • 6 Tbsp solid coconut oil (or shortening/crisco)
  • 3 cups powdered sugar
  • 1 1/2 tsp pure vanilla
  • 1 1/2 Tbsp milk


  1. 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.
  2. In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture to the butter mixture until combined.
  3. Using a #50 scoop (about 1½ Tbsp) scoop cookie dough balls and place them on a parchment lined baking sheet.
  4. Bake at 350 degrees Fahrenheit for 12 to 13 minutes (until the edges are set).
  5. 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.
  6. 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.
Nutrition Information:
Yield: 24
Amount Per Serving: Unsaturated Fat: 0g
Recipe lightly altered from Chocolate, Chocolate and More