Root Beer Float Cookies

Root Beer Float Cookies are your favorite soda shop drink in the form of a cookie! Soft sugar cookies made with sour cream and root beer concentrate are topped with a root beer buttercream frosting. Your senses will be awakened and dancing with just one bite, and you won’t even need a straw to enjoy them. 

Root Beer is something I’ve been fond of for many, many years. 

I am proud to be partnering with Reynolds Kitchens® to bring you this sponsored post. As always, all opinions are 100% my own.

And I’ve loved root beer floats ever since I was little.
I know it’s probably pretty hard to believe, but I’ve loved cookies for as long as I can remember, too. 
So, when Reynolds Brands told me they were hosting a Cookie Countdown using Reynolds Kitchens® Parchment Paper with SmartGrid®, I just knew that I had to combine the two.

Today we celebrate Day 5 with my Root Beer Float Cookies.
You can check out all the other great cookie recipes for the countdown by visiting @ReynoldsBrands on Facebook, AND you can join the fun, too by baking right along with us!
There’s a different cookie recipe every day for 21 days.
So let’s end this most memorable and challenging year on a sweet note and BAKE SOME COOKIES!!

SAVE THIS ROOT BEER FLOAT COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Root Beer Float Cookies with a root beer buttercream.

Baking Cookies

Without a doubt, cookie baking is definitely a thing around here. 
I’ve most definitely made one or two over the years.

Root beer sugar cookies on a baking sheet.

I love using Reynolds Kitchens Parchment Paper when I’m baking cookies because it’s the only parchment paper with SmartGrid®.
The built-in grid pattern makes it easy to cut straight lines which means it will perfectly fit into any pan.
Plus, you can evenly space your cookies without any guesswork. 
It’s oven safe up to 425°F, and can be reused when baking one recipe up to 3 times.

With a non-stick surface, all cookies can easily be removed after baking, allowing for faster clean-up.
I also loved using it to roll out and cut the dough because it really reduced the mess I had to pick up as well!
So don’t take the chance of adding unwanted flavor to your cookies when using baking sprays, use Reynolds Kitchens® Parchment Paper with SmartGrid® instead.

Reynolds Kitchens® Parchment Paper with SmartGrid®

What do I need to make cookies with root beer?

First, we’re going to clarify.
You will NOT be using root beer soda for this recipe, you will be using root beer concentrate.

In addition, you’ll also need the following for the cookies:

  • all-purpose flour
  • baking soda
  • baking powder
  • kosher salt
  • butter…or buttah as we New Englandahs pronounce it, and lots of it 😉
    you’ll need 1 cup for the cookies and another cup for the frosting
  • light brown sugar
  • root beer concentrate
  • sour cream

For the root beer buttercream frosting:

  • More butter!
  • confectioners’ sugar or powdered sugar
  • root beer concentrate
  • pure vanilla extract
  • kosher salt
  • heavy cream
  • shimmer white sugar crystals for decorating, if desired

Root Beer Float Cookies are your favorite soda shop drink in the form of a cookie! Soft sugar cookies made with sour cream and root beer concentrate are topped with a root beer buttercream frosting. Your senses will be awakened and dancing with just one bite, and you won't even need a straw to enjoy them. 

Where can I find root beer extract?

You can order it here.
You can usually find it at big box stores and some supermarkets in the baking aisle next to the other extracts and spices.

Frosting a cookie with root beer buttercream.

How do I make these cookies?

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  2. In a mixing bowl, cream the butter and light brown sugar until light and fluffy.
  3. Add the eggs, one at a time to the butter and sugar, making sure they are incorporated fully before adding the next.
  4. Add the vanilla and root beer extract.
  5. Add the sour cream
  6. With the mixer on low, gradually add the dry ingredients.
  7. Place two sheets of plastic wrap onto a work surface and divide the dough in half, placing each onto the plastic. Wrap up the dough into a flat rectangle, about 1 ½ inches in thickness and refrigerate overnight or a minimum of three hours to become firm.
  8. When ready to bake, preheat oven to 425°F, and prepare two baking sheets by lining each of them with Reynolds Kitchens Parchment Paper.
  9. On a clean work surface, place a sheet of Reynolds Kitchens Parchment Paper, and dust it with flour. Roll out one of the dough halves so that it is about ¼ inch thick.
  10. Using a round cookie cutter that measures about 2 ½-inches, cut the dough into circles and place onto the prepared baking sheets about 1 inch apart.
  11. Bake for about 7-9 minutes until just barely golden. Remove from baking sheets immediately and transfer to a rack to cool completely before frosting. 
  12. To make the frosting, place the butter, vanilla, and root beer extract into a mixing bowl, and cream until light and fluffy.
  13. With the mixer on low speed, gradually add the confectioners’ sugar and the salt.
    At the beginning, frosting will be dry, but will eventually become smoother and somewhat creamy.
  14. One tablespoon at a time add the cream, incorporating each completely.
  15. Beat on medium-high speed for about two minutes, until light and fluffy.
  16. Frost cookies and allow frosting to set before storing in an airtight container.

Frosting cookies.

A bite taken out of a cookie.

Print

Root Beer Float Cookies

Root Beer Float Cookies are your favorite soda shop drink in the form of a cookie! Soft sugar cookies made with sour cream and root beer concentrate are topped with a root beer buttercream frosting. Your senses will be awakened and dancing with just one bite, and you won’t even need a straw to enjoy them. 
Course Cookies, Dessert
Cuisine American
Keyword Root Beer Float Cookies
Prep Time 30 minutes
Cook Time 9 minutes
Refrigeration 8 hours
Total Time 8 hours 39 minutes
Servings 58 cookies
Calories 180kcal
Author Lynne

Equipment

  • mixing bowl
  • 2 ½ inch round cookie cutter
  • baking sheets
  • Reynolds Kitchens® Parchment Paper with SmartGrid®

Ingredients

Cookies

  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup unsalted butter room temperature
  • 2 cups packed light brown sugar
  • 2 teaspoons root beer concentrate
  • 1 ¼ cups sour cream
  • Reynolds Kitchens® Parchment Paper with SmartGrid®

Root Beer Buttercream Frosting

  • 1 cup unsalted butter room temperature
  • ½ teaspoon pure vanilla extract
  • 3/4 teaspoon root beer concentrate
  • 4 cups confectioners’ sugar
  • pinch of salt
  • 6 tablespoons heavy cream
  • shimmer white sugar crystals for decorating if desired

Instructions

  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a mixing bowl, cream the butter and light brown sugar until light and fluffy, about 4 minutes, scraping down the bowl with a spatula about halfway through.
  • Add the eggs, one at a time to the butter and sugar, making sure they are incorporated fully before adding the next.
  • Add the root beer concentrate. Then add the sour cream, and mix well. Scrape down the sides of the bowl, and with the mixer on low, gradually add the dry ingredients. Mix until just combined.
  • Place two sheets of plastic wrap onto a clean work surface and divide the dough in half, placing each onto the plastic.
  • Wrap the dough, and into flat rectangles, about 1 ½ inches in thickness and refrigerate overnight or a minimum of three hours to become firm.
  • When ready to bake, preheat oven to 425°F, and prepare two baking sheets by lining each of them with Reynolds Kitchens Parchment Paper.
  • Place a sheet of Reynolds Kitchens Parchment Paper with SmartGrid onto a clean work surface, and dust it with flour. The dough will be sticky, so dust both the parchment and rolling paper with some flour. Roll out one of the dough halves so that it is about 1/4 inch thick. Using a round cookie cutter that measures about 2 ½-inches, cut the dough into circles and place onto the prepared baking sheets about 1 inch apart using the gridlines for spacing. Gather scrap pieces, and re-roll the dough to cut out more cookies.
  • Bake for about 7-9 minutes until just barely golden. Remove from baking sheets immediately and transfer to a rack to cool completely before frosting. 

Root Beer Buttercream Frosting

  • In the bowl of an electric mixer, fitted with the paddle attachment, cream butter, vanilla, and root beer concentrate until light and fluffy.
  • With the mixer on low speed, gradually add the confectioners’ sugar and the salt. Frosting will be dry at first, but will gradually become smoother and a bit creamier.
  • Add the cream, one tablespoon at a time, incorporating each completely. After mixing in all of the cream, beat on medium-high speed for about two minutes, until light and fluffy.
  • Frost cookies and sprinkle with shimmer white sugar crystals, if desired. Allow frosting to set before storing in an airtight container.

Nutrition

Serving: 1g | Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 57mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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