Spring only just arrived and I’m already dreaming about summer flavors.
These Root Beer Float Cookies are incredible — the root beer concentrate flavors the cookies like the soda itself, and the vanilla buttercream creates that classic root beer float ice cream taste.
We love root beer floats and root beer freezes. A root beer freeze is basically a root beer float blended like a shake — rich, creamy and nostalgic.
These sandwich-style Root Beer Float Cookies take me straight to summer: backyard afternoons, kids running through sprinklers, and the warm sun on my skin. They’re simple comfort in cookie form.
Lately I’ve been really into sandwich cookies — they offer the right balance of cookie and filling. You can frost the tops and serve them individually, but I love assembling them as sandwiches so each bite combines cookie and buttercream.
If you want to try a new cookie this season, make these. You won’t regret it.
Root Beer Float Cookies
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Ingredients
Root Beer Cookie:
- 1 cup (226 g) unsalted butter, room temperature
- 2 cups (400 g) light brown sugar, gently packed
- 2 large eggs
- 2 tsp McCormick Root Beer Concentrate
- 3 ¼ cup (390 g) all-purpose flour, (stir, spoon & level)
- 1 tsp salt
- 1 tsp baking soda
Vanilla Buttercream:
- 6 Tbsp (85 g) unsalted butter, room temperature
- 6 Tbsp (72 g) solid coconut oil, (or shortening/Crisco)
- 3 cups (360 g) powdered sugar
- 1 ½ tsp vanilla extract
- 1 ½ Tbsp milk
Instructions
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In a stand mixer bowl, cream the butter and brown sugar with the paddle attachment. Add the eggs and root beer concentrate, then mix until combined, scraping the bowl as needed.
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Whisk together the flour, salt, and baking soda in a separate bowl. Add the dry ingredients to the butter mixture and mix until just combined.
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Use a #50 scoop (about 1½ tablespoons) to portion dough into balls and place them on a parchment-lined baking sheet.
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Bake at 350°F (175°C) for 12 to 13 minutes, until the edges are set. Allow cookies to cool completely before assembling.
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To make the buttercream: Beat the butter and solid coconut oil (or shortening) in a large bowl until smooth. Add about half of the powdered sugar, plus the vanilla and milk, and mix well. Add the remaining powdered sugar and beat until smooth and spreadable.
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Fill a sandwich-size zip-top bag with the buttercream, snip a small corner, and pipe a dollop onto the bottom of one cookie. Top with a second cookie to form a sandwich. Repeat with the remaining cookies and store in an airtight container.
Notes
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