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Root Beer Float Cookies

 Root Beer Float Cookies
A hint of good, old-fashioned root beer flavors these chewy-soft cookies. They're great with ice cream! —Jim Gordon, Beecher, Illinois
30 ServingsPrep: 45 min. Bake: 10 min./batch + cooling


  • 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
  • 1/4 cup butter, softened
  • 1-1/3 cups confectioners' sugar
  • 1 teaspoon water
  • 1 teaspoon root beer concentrate


  • 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.

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Root Beer Float Cookies (continued)

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.
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.