Root Beer Float Cookies

Susan Bartley


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

☆☆☆☆☆ 0 votes
makes 4 dozen cookies
15 Min
10 Min


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1 c
unsalted butter, room temperature
1 c
1/2 c
brown sugar, firmly packed
2 large
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


  • 1Preheat oven to 350 and line cookie pans with parchment paper.
  • 2Sift flour, salt and baking soda and set aside.
  • 3In 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.
  • 4Stir in flour mixture, when completely blended add vanilla chips.
  • 5Using 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.
  • 6In 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!

Printable Recipe Card

About Root Beer Float Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtags: #root beer, #Cookies

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