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Root Beer Float Cookies

18 reviews
Total Time
Prep: 45 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Jim Gordon, Beecher, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 04, 2023

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

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.

Root Beer Concentrate

This recipe was tested with McCormick root beer concentrate.
Test Kitchen Approved

Root Beer Float Cookies

18 reviews
Prep Time 45 min
Cook Time 10 min
Yield 2-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large 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
Text Ingredients

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.

Nutrition Facts

1 cookie: 118 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.

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