Best 4 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:

• 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

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.