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Root Beer Float Cookies Recipe

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If you love root beer floats, you will enjoy these unique cookies.

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Servings: Makes approximately 5 dozen cookies, depending on the size of cookies

Ingredients

COOKIE DOUGH:
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 cup milk
2 eggs
2 teaspoons root beer extract
2 teaspoons vanilla
4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
1 1/2 cups powdered sugar
2 tablespoons half and half
2 teaspoons butter or margarine, softened
1 teaspoon root beer extract

Container:Cookie sheet or baking stone

Directions

PREP

20 mins

COOK

10 mins

READY IN

40 mins

COOKIE DOUGH:

Preheat oven to 375° F.
In a large mixing bowl, combine sugars, butter, milk, eggs, root beer extract, and vanilla; mix until well blended.
Add flour, baking soda, and salt. Beat until a soft dough forms.
Drop dough in 1 to 1 1/2 teaspoon-size balls onto prepared cookie sheet. Place the dough balls approximately 2 inches apart.
Bake for 10 minutes or until the cookies are just turning brown.
Cool completely.

FROSTING:

In a small mixing bowl, combine powdered sugar, half and half, butter, and root beer extract; mix until smooth.
Frost each cookie. Make sure the frosting is set before storing the cookies in an airtight container.

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Root Beer Float Cookies Recipe Reviews

root beer float cookies

Average of 4.20 out of 5 stars

Ratings (5)

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Reviewed By MrsEdmunds2012

"Absolutely amazing! My whole family loved them! The only thing is mine turned out lighter than the photo. In fact so light they were hardly brown...Wonderful none the less!!"

Reviewed By pixframe

"Perfect with a cold glass of milk!"

Reviewed By cantcook

"These were great! One of my favorites."

Reviewed By Christineh81

"This is a great cookie to make for any occasion. It is easy and delicious. I use a bit less flour, or a bit more butter. I also substituted the sugars for the splenda and splenda brown sugar mix. They came out perfect. The icing is fairly sweet, so less of the powdered sugar will do. Also, when you put them on the pan to bake, flatten them out with a floured fork. They will bake in the shape you leave them - so if it's a ball, you'll get a ball cookie. lol"