Real Recipes From Real Home Cooks ®

root beer float cookies

Recipe by
Susan Bartley
Beaverton, OR

These cookies will make you think of car hops and summer days enjoying a root beer float. Enjoy!

yield serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For root beer float cookies

  • 1 c
    unsalted butter, room temperature
  • 1 c
  • 1/2 c
    brown sugar, firmly packed
  • 2 lg
  • 1 tsp
    root beer extract (i use watkins brand)
  • 1/2 c
    butter milk
  • 3 1/4 c
  • 1/2 tsp
  • 1 tsp
    baking soda
  • 2 c
    vanilla flavored chips (1 12oz bag)
  • 1 c
    vanilla almond bark or vanilla a'peels
  • 1/2 tsp
    root beer extract

How To Make root beer float cookies

  • 1
    Preheat oven to 350 and line cookie pans with parchment paper.
  • 2
    Sift flour, salt and baking soda and set aside.
  • 3
    In mixer cream butter and sugars until light and creamy. Add eggs and beat till light and fluffy. Now beat in root beer extract and butter milk.
  • 4
    Stir in flour mixture, when completely blended add vanilla chips.
  • 5
    Using a 1" cookie scoop, scoop dough onto parchment lined cookie sheets about 3" apart. Bake at 350 for 10 to 12 minutes till golden brown around the edges. Cool on cooling rack.
  • 6
    In microwave safe dish melt vanilla almond bark or vanilla a'peels till creamy smooth. I only microwave them for 30 seconds at a time. Add root beer extract and pour into disposable decorating bag or use a zip lock freezer bag. Cut to a small opening and drizzle over the top of cooled cookies. This will take about 10 to 15 minutes to set up. Now enjoy!

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