If you're a fan of root beer floats, you'll love these delicious Root Beer Float Cookies! Made with brown sugar, butter, vanilla extract, and root beer concentrate, these soft and chewy cookies are a fun way to enjoy the classic flavors of vanilla ice cream and root beer. Perfect for root beer lovers of all ages, these cookies are a must-try.
This was a fun and interesting cookie. One day our son was in the pantry and saw root beer concentrate. He went to our Alexa and asked her for root beer cookie recipes, which she had no recipe to show. They are surprisingly delicious cookies, that turned out just right with flavor. By adding the white chocolate chips you get the ice cream part of a float and the cookie gives you the root beer. We added 2 tablespoons of the concentrate to start. Our other son and I thought we needed a little more, so 2-3 tablespoons are perfect, depending on how strong you like the flavor.
Please let us know what you think in the comments!
Try some of our other favorite cookies, such as Chocolate No Bake Cookies, Soft and Chewy Ginger Molasses Cookies, Powdered Brownie Cookies, or Matcha Tea Cookies.
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Ingredients for Cookies with Root Beer
- butter, softened
- granulated sugar
- brown sugar, packed
- egg
- milk
- root beer concentrate
- vanilla extract
- all purpose flour
- cream of tartar
- baking soda
- white chocolate chips
FAQs
Root Beer Float Cookies are delicious, soft cookies that capture the flavors of a root beer float. They typically have root beer extract in the dough and a white chocolate chips, reminiscent of the ice cream in the float.
Yes, you can freeze the unfrosted cookies. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw the cookies at room temperature and frost them before serving.
Root beer soda does not have a concentrated enough flavor for the cookies. Root beer extract/concentrate is recommended for a strong, authentic root beer flavor.
Top Tips
- Cream the butter with the brown sugar and granulated sugar for 3 minutes. Creaming the butter and sugar, get you little air pockets from the sugar cutting.
- Don't overmix the dough: Overmixing can result in tough cookies. Mix just until the ingredients are combined, and then stop.
- To store, place in an airtight container up to 5 days. Add a slice of bread to the cookie container to increase the shelf life. Replace the bread as needed (it will get stale as it helps keep your cookies fresh).
How to make Root Beer Cookies
- In a large bowl or stand mixer, cream butter, brown sugar, granulated sugar, about 3 minutes on medium high.
- Mix in root beer concentrate, vanilla extract, milk, and egg, beating 1-2 minutes until light and fluffy.
- Add all purpose flour, cream of tartar, and baking soda, mixing until just combined (no dry flour).
- Stir in white chocolate chips. Cover dough and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Using a medium cookie scoop, place cookie dough onto prepared pan at least 2 inches apart. Press chocolate chips on top, if desired.
- Bake 10-12 minutes and lightly browned. Rest 5 minutes on cookie sheet, then remove and place on wire racks to cool the rest of the way. Enjoy!
Root Beer Float Cookies Recipe
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 egg
- 2 tablespoon milk
- 2-3 tablespoon root beer concentrate
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 ½ cups white chocolate chips
Instructions
- In a large bowl or stand mixer, cream butter, brown sugar, granulated sugar, about 3 minutes on medium high.
- Mix in root beer concentrate, vanilla extract, milk, and egg, beating 1-2 minutes until light and fluffy.
- Add all purpose flour, cream of tartar, and baking soda, mixing until just combined (no dry flour).
- Stir in white chocolate chips. Cover dough and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Using a medium cookie scoop, place cookie dough onto prepared pan at least 2 inches apart. Press chocolate chips on top, if desired.
- Bake 10-12 minutes and lightly browned. Rest 5 minutes on cookie sheet, then remove and place on wire racks to cool the rest of the way. Enjoy!
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