root beer float cookies
Print Recipe

Root beer float cookies

Rather than drinking a classic root beer float, why not eat it in cookie form? These soft and chewy cookies are topped with a luscious root beer frosting!
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 42
Author: Eva Bakes

Ingredients

Cookies

  • 1 cup (1 stick) unsalted butter, softened
  • 2 cups brown sugar packed
  • 2 eggs
  • 1 cup buttermilk if you don't have butter, simply add 1 teaspoon of vinegar to 1 cup of milk
  • 1 teaspoon root beer concentrate
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Frosting (note: I halved the recipe below and had plenty to frost my cookies)

  • 4 cups powdered sugar
  • 3/4 cup (12 Tablespoons) unsalted butter, softened
  • 3 Tablespoons milk of choice
  • 1 teaspoon root beer concentrate

Instructions

  • Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time until well incorporated. Then add the buttermilk and root beer concentrate. Mix well until the batter is smooth and uniform.
  • Combine the flour, baking soda and salt in a large bowl.
  • Turn the mixer to low and add the dry ingredients. Mix well until no dry streaks remain.
  • Using a cookie scoop or two spoons, scoop out portions of dough and place them on your prepared baking pan, making sure that you allow at least 2 or 3 inches in between each cookie.
  • Bake in your preheated oven for 10-12 minutes or until they are lightly browned. Remove the baking pan from the oven and set on the counter to cool for about 5 minutes. Then transfer the cookies to a wire rack to finish cooling. The cookies will continue to set as they cool.
  • To make the frosting, combine the powdered sugar and butter together and mix well (I did this in a stand mixer but you can do it by hand or use a handheld mixer). Add in the milk and root beer concentrate and mix until the frosting is smooth. Feel free to add more milk or powdered sugar to achieve your desired consistency.
  • Frost the cookies once they are cooled. Do not frost while the cookies are still warm or else it will melt the frosting.

Notes

Store cookies in an airtight container at room temperature. They will keep for several days.
Source: Six Sisters Stuff