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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