Best Root Beer Float Cookies Recipes

ROOT BEER FLOAT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
• Drop spoonfuls of dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 8 to 10 minutes.

ROOT BEER FLOAT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

ROOT BEER FLOAT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets.
• In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour baking soda and salt.
• Beat on low speed until dough forms.
• Drop by heaping teaspoonful 2 inches apart on cookie sheet.
• Bake 10-12 minutes or until set. Cool completely.
• In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
• Spread frosting on evenly over cookies.
• Let dry completely before storing in container.
• Makes 5 dozen cookies.

ROOT BEER FROSTED FLOAT COOKIES

Steps:

• Heat oven to 375.
• Lightly grease cookie sheets and set aside.
• In large mixing bowl combine sugar, brown sugar, butter, buttermilk, eggs, root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour, baking soda, and salt.
• Beat at low speed until soft dough forms.
• Drop by heaping teaspoons 2 inches apart onto prepared cookie sheets.
• Bake for 10-12 minutes or until set.
• Cool completely before frosting.
• For Frosting:
• Combine all ingredients.
• Beat at low speed until well combined and smooth.
• Spread frosting evenly on cookies and allow to dry completely before storing.

ROOT BEER FLOAT COOKIES

Steps:

• 1. Preheat oven to 375º.
• 2. In a mixing bowl, cream butter and brown sugar.
• 3. Add eggs, one at a time, beating well after each addition.
• 4. Beat in buttermilk and root beer extract.
• 5. Combine dry ingredients; gradually add to creamed mixture.
• 6. Drop by tablespoonfuls onto ungreased baking sheets.
• 7. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
• 8. In a mixing bowl, combine all frosting ingredients. Beat until smooth. Frost cooled cookies.
• 9. ENJOY!

ROOT BEER FLOAT COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets.
• In a large bowl combine granulated sugar, brown sugar, butter, shortening, buttermilk, egg, root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour mixture, baking soda and salt.
• Beat on low speed until dough forms.
• Drop by heaping teaspoonful 2 inches apart on cookie sheet.
• Bake 10-12 minutes or until set. Cool completely.
• In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
• Once cookies are cool, spread frosting evenly over cookies.
• Let dry completely before storing in container.

ROOT BEER FLOAT SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Beat in eggs, milk and root beer concentrate. In another bowl, whisk flour, salt, baking soda and cream of tarter; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; roll in remaining sugar. Flatten slightly. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely., In a bowl, beat filling ingredients until light and fluffy. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.

ROOT BEER FLOAT COOKIES

Steps:

• 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.