Root Beer Float Cookies Recipe

Root Beer Float Cookies Recipe photo by Taste of Home

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A hint of good, old-fashioned root beer flavors these chewy-soft cookies. They’re great with ice cream!—Jim Gordon, Beecher, Illinois

This recipe is:

Diabetic Friendly

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Root Beer Float Cookies Recipe

Prep: 45 min. Bake: 10 min./batch + cooling

Yield: 30 Servings

45 10 55

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon root beer concentrate
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
FILLING:
1/4 cup butter, softened
1-1/3 cups confectioners' sugar
1 teaspoon water
1 teaspoon root beer concentrate

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 2-1/2 dozen.

To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.

Editor's Note: This recipe was tested with McCormick root beer concentrate.

Nutritional Facts 1 cookie equals 118 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 98 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Root Beer Float Cookies in Taste of Home Christmas Annual Annual 2012, p131