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Root Beer Float Cookies Recipe
Root Beer Float Cookies Recipe photo by Taste of Home

Root Beer Float Cookies Recipe

Publisher Photo
A hint of good, old-fashioned root beer flavors these chewy-soft cookies. They're great with ice cream! —Jim Gordon, Beecher, Illinois
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
MAKES: 30 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Root Beer Float Cookies in Taste of Home Christmas Annual Annual 2012, p131

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.

Reviews for Root Beer Float Cookies

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 26, 2014

I agree with nanadean1 about the filling. The cookie has a great root beer flavor but there is no "float" to it. A vanilla filling would provide it. The cookie must be very small to get 30 portions. I only got 14 cookies that measured 2 1/2 inches which is a nice cookie size. Overall great flavor and texture. Thank you.

MY REVIEW
Reviewed Aug. 30, 2013

These cookies were a very nice dainty treat to have around the house. Flattening them before or in the middle of the set cooking time would defiantly be something I will do next time to aid in appearance. They end up quite fluffy. Overall, they were fantastic!

I used soda stream root beer syrup instead of extract. It works just as well!

MY REVIEW
Reviewed Jul. 31, 2013

I just have a question. Can rootbeer extract be used in place of the concentrate?

MY REVIEW
Reviewed Jul. 28, 2013

I made this recipe yesterday. It turned out very good. The only thing I would recomend is to flatten the cookies before baking... Mine were a little more puffier than the picture... The texture was good and I made no changes...

MY REVIEW
Reviewed Jul. 20, 2013

Made these for the kids and staff at a summer camp and couldn't make enough of them!! Used root beer syrup from Williams Sonoma stores! A definite hit!!

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