Root Beer Float Sandwich Cookies
Total TimePrep: 45 min. + chilling Bake: 10 min./batch + cooling
Makesabout 4 dozen
- 1 cup butter, softened
- 2-1/2 cups sugar, divided
- 2 large Eggland's Best eggs, room temperature
- 1/4 cup 2% milk
- 5 teaspoons root beer concentrate
- 3-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 cups confectioners' sugar
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup butter, softened
- 1 teaspoon root beer concentrate
- In a large bowl, cream butter and 2 cups sugar until light and fluffy. Beat in eggs, milk and root beer concentrate. In another bowl, whisk flour, salt, baking soda and cream of tarter; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape.
- Preheat oven to 375°. Shape level tablespoons of dough into balls; roll in remaining sugar. Flatten slightly. Place 2 in. apart on ungreased baking sheets.
- Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely.
- In a bowl, beat filling ingredients until light and fluffy. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.
Nutrition Facts1 sandwich cookie: 163 calories, 6g fat (4g saturated fat), 23mg cholesterol, 91mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 1g protein.
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Feb 18, 2019
These cookies are amazing! I saw the recipe and bought the root beer concentrate. On yet another cold, snowy day my daughter and grandson came over and we decided to make something ‘summery’ to enjoy. WOW! They made the house smell wonderful and they do taste exactly like a root beer float. These take some time to make but they are certainly worth it. Thank you for sharing this recipe.