Best Root Beer Float Sandwich Cookies Recipes

ROOT BEER COOKIES

Root Beer Cookies image

When it's too difficult to take along root beer floats on a picnic, take these cookies instead! I've found the flavor is even better the next day. The hard part is convincing my family to wait that long before sampling them.-Violette Bawden, West Valley City, Utah

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
1 cup buttermilk
3/4 teaspoon root beer concentrate or extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans
FROSTING:
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

Steps:

In a large bowl, cream butter and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies.

Nutrition Facts : Calories 130 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

ROOT BEER FLOAT COOKIES

Root Beer Float Cookies image

The perfect cookie for root beer lovers, soft and chewy.

Provided by cvanguil

Categories Desserts Cookies Drop Cookie Recipes

Time 23m

Yield 24

Number Of Ingredients 9

Ingredients

¾ cup butter
¾ cup brown sugar
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon root beer concentrate
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup white chocolate chips, or more to taste

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.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 23.5 g, Cholesterol 32.3 mg, Fat 8.9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 167.4 mg, Sugar 13.8 g

ROOT BEER FLOAT COOKIES

Root Beer Float Cookies image

If you love Root Beer, you will love these cookies!

Provided by CC MCCART-FROST

Categories Cookies

Number Of Ingredients 13

Ingredients

1 c butter, softened
2 c packed brown sugar
2 eggs
1 c buttermilk
1 tsp root beer extract or concentrate
4 c flour
1 tsp baking soda
1 tsp salt
FROSTING
4 c powdered sugar
3/4 c butter, softened
3 Tbsp milk
1 tsp root beer extract or concentrate

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!