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 made these cookies and they didn’t spread much at all they were puffy. I used McCormicks root beer flavouring. Do you sift the flour, scoop or spoon it into the measuring cup? The only thing I can think of is the amount of flour. Thanks they are tasty!
Hi Angela,
Flour settles when it’s stored, so I usually stir my flour before measuring it, to lighten it up and incorporate some air into it. You could try spooning it into the measuring cup next time. You can also try melting your butter to see if that helps them spread more. Mine turned out pretty thin, so I’m surprised yours were puffy. Could be an altitude thing too, but definitely try lightly measuring the flour next time. Glad you liked the flavor!
I followed the recipe but my cookie didn’t look like your picture and didn’t taste like root beer at all. Also, I used coconut oil in the buttercream and not it seems like that’s all I taste when I sandwich them together. What did I do wrong? I love root beer and want to make these right.
Depending on the brand of coconut oil, you will get more or less of that coconut flavor, so feel free to substitute shortening or all butter in the buttercream. You can definitely add more root beer extract until you get the flavor you want as well. As far as how they looked, I’m not sure how to help you, unless I have more information. Were they flatter? Puffier? Something else?