It’s the classic sweet drink…in cookie form! These heavenly root beer float cookies are a unique treat that’s sure to be a hit with every generation!
Root Beer Float Cookies
I’m going to come right out and admit it…I’m not a huge fan of root beer itself.
However, add a scoop of creamy vanilla ice cream and all the sudden you’ve got yourself something magical!
Root beer floats are a quintessential American treat, beloved for generations. We took that unmistakable root beer flavor and put it into a rich, chewy cookie!
Then, we added LOTS of white chocolate chips to give our root beer cookies the creaminess that vanilla ice cream adds to a float.
Finally, we topped our root beer float cookies with a generous scoop of root beer icing. Yes…that is a thing!!
Who Invented the Root Beer Float?
While I was typing up this recipe, I wondered the same thing. Who made the first root beer float, and when? So I figured I’d include that fun bit of trivia for you all too!
The root beer float is the creation of Frank. J. Wisner, owner of Colorado’s Cripple Creek Brewing. Inspired by the snow-capped peaks of Cow Mountain, on Aug. 19, 1893 Winner combined vanilla ice cream and root beer, dubbing his new creation the “Black Cow.” (source)
Though we now know it as a root beer float, Wisner’s famous concoction has been around, largely unchanged, for over 125 years! Wow!
That’s your history lesson for the day…now let’s get baking! 😉
Related: For another classic American treat in cookie form, be sure to try our delicious Texas Sheet Cake Cookies too!
Root Beer Float Cookies Ingredients
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For the Cookies:
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted sweet cream butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons root beer extract
- 2 cups white chocolate chips
Root Beer Frosting Ingredients:
- 4 cups powdered sugar
- 3/4 cup unsalted sweet cream butter, softened
- 3 Tablespoons heavy whipping cream
- 2 teaspoons root beer extract
Kitchen Supplies Used:
- Stand mixer (we bought ours refurbished and saved a LOT of money!)
- Cookie sheet
- Wire cooling rack
- Non-stick silicone baking mats
- Small cookie scooper
- Wire whisk
- Measuring cups and spoons
Root Beer Float Cookies Recipe
A free printable copy of this recipe is available at the bottom of the post.
To make the cookies:
Preheat oven to 350°F and line two cookie sheets with parchment paper or non-stick silicone baking mats.
Using a stand mixer or electric hand mixer, beat the butter, brown sugar, and sugar until light and fluffy.
Add in the egg and root beer extract, continuing to mix.
In a separate large bowl, whisk together the flour, baking soda, and salt.
Gradually pour dry ingredients into the bowl with your cookie batter, mixing as you pour.
Mix until soft dough forms and all ingredients are well incorporated.
Stir in white chocolate chips with a large spoon or spatula.
Using a small cookie scoop, portion out dough onto your prepared cookie sheets, about 2 inches apart.
Place the first cookie sheet into the oven and bake for 12-14 minutes or until lightly browned around the edges.
Remove from oven and allow to cool completely.
Repeat until all dough has been used and baked.
To Make the Frosting:
Combine powdered sugar, butter, heavy whipping cream, and root beer extract. Beat using a stand or electric hand mixer until your frosting is fluffy and with stiff peaks.
Place a generous scoop of frosting on each of the cookies and spread using a butter knife.
Allow frosting to set, then enjoy!
More Root Beer Recipes To Try:
Free Printable Copy of our Root Beer Cookies Recipe
Like this recipe? Please rate it! We’d also love to hear what you thinking the comments below.
Root Beer Float Cookies
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter unsalted, softened
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 teaspoons root beer extract
- 2 cups white chocolate chips
Rootbeer Frosting ingredients
- 4 cups powdered sugar
- 3/4 cup butter unsalted, softened
- 3 Tablespoons heavy whipping cream
- 2 teaspoons root beer extract
Instructions
Cookie Directions
- Preheat oven to 350°F and prepare cookie sheets with parchment paper or non-stick silicone baking mats.
- Beat butter, brown sugar, and white sugar until light and fluffy.
- Add egg and root beer extract, continuing to mix.
- In a separate mixing bowl, whisk together the flour, baking soda, and salt.
- Slowly pour dry ingredients into the bowl with your cookie batter, mixing as you go.
- Mix until soft dough forms.
- Stir in white chocolate chips by hand.
- Using a small cookie scoop, portion out dough onto your prepared cookie sheets, about 2 inches apart.
- Bake for 12-14 minutes or until lightly browned around the edges.
- Remove from oven and allow to cool completely.
Frosting Directions
- Mix together powdered sugar, butter, heavy whipping cream, and root beer extract until your frosting is fluffy and stiff peaks form.
- Place a generous scoop of frosting on each of the cookies and spread using a butter knife.
- Allow frosting to set, then enjoy!
Notes
Nutrition
Be sure to pin our Rootbeer Cookies on Pinterest:
More of our favorite cookie recipes:
Carrot Cake Cookies with Cream Cheese Frosting
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