Root Beer Float Cookies
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Test Kitchen Approved Recipe

These taste as if you're biting into a root beer float instead of sipping one. Be generous with the frosting - it's the best part!

60 to 70 cookies


  • For cookie dough:

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 Tbsp. * Natural Root Beer Extract
  • 4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. * Kosher Salt
  • Choose ONE of the following:
  • 2 tsp. * Baking Spice
  • 2 tsp. * Mt. Baker Chai Spice Seasoning
  • 2 tsp. * Baker's Brew Coffee Spice
  • For frosting:

  • 3 cups confectioners’ sugar
  • 4 to 6 Tbsp. half and half (or milk)
  • 2 Tbsp. unsalted butter, softened
  • 2 Tbsp. * Natural Root Beer Extract
  • Choose ONE of the following (optional):
  • 1/4 cup * Pure Maple Sugar
  • 1/4 cup * Spiced Vanilla Bean Sugar
  • 1/4 cup * Vanilla Bean Sugar

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For cookie dough: Preheat oven to 375 degrees. In a large mixing bowl, combine sugars, butter, buttermilk, eggs and extract; beat until smooth and fluffy, about 5 min. In a separate bowl, whisk together flour, baking soda, salt and choice of baking spice. Add to sugar-butter mixture and beat until soft dough forms. Drop dough in 1 to 1 1/2 tsp. size balls about 2 inches apart onto parchment-lined cookie sheets. Bake for 10 to 12 min. or until just turning brown. Transfer to wire rack to cool completely before frosting.

For frosting: In a small bowl, combine confectioners’ sugar with 4 Tbsp. of the half and half and the butter and extract. Mix until smooth, adding additional half and half by the tablespoon if needed. Frost each cookie and, if desired, sprinkle with choice of sugar. Make sure frosting is set before storing cookies in an airtight container.

Dia, Savory Spice—Bend, OR (adapted from recipetips.com)


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