How to Make Root Beer Float Cookies

Two Methods:Prepare the DoughAdd the Glaze

Root beer extract gives these cookies a root beer flavor, while whipping cream in the glaze provides that hint of creaminess associated with the root beer float. When making root beer floats for a party is impractical, these cookies will recall those flavors for your guests.

Ingredients

Servings: About 6 dozen

Cookies

  • 2 sticks unsalted butter, room temperature
  • 1 cup caster sugar
  • 1 cup brown sugar
  • 1/2 cup buttermilk, room temperature
  • 2 eggs, room temperature
  • 2 tsp. root beer extract
  • 4 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt

Glaze

  • 2 cups powdered sugar
  • 3 tbsp. whipping cream
  • 1/4 cup butter, room temperature
  • 1-1/2 tsp. root beer extract

Method 1
Prepare the Dough

Root beer extract may be in your local supermarket next to the vanilla extract. If not, then you can obtain root beer extract from a number of online sources.

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    Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
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    Place the butter, granulated sugar and brown sugar in a mixing bowl. Beat the ingredients at medium speed with a handheld mixer or a stand mixer with a paddle attachment. When you’re done, the butter mixture should be light and fluffy.
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    Add the buttermilk, eggs and root beer extract. Beat for 30 seconds or until the ingredients are well combined.
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    Whisk the flour, baking soda and salt together in a separate bowl.
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    Add 1 cup of the dry ingredients to the wet ingredients and mix them at low speed until the dry ingredients are just incorporated.
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    Keep adding the dry ingredients in 1-cup increments until you have incorporated all of the dry ingredients into the wet ingredients.
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    Drop the dough onto your baking sheet using a cookie scoop. Alternatively, you can drop 2 teaspoons worth of dough at a time onto the baking sheet.
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    Bake 1 cookie sheet at a time for 10 to 12 minutes or until the cookies are set and lightly browned on the bottom.
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    Place the cookies on the stovetop and cool them for 2 minutes and then immediately place the second baking sheet into the oven.
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    Loosen the cookies from the first baking sheet with a spatula and transfer them to wire racks to cool completely.
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    Add a fresh piece of parchment paper and an additional batch of dough to the first cookie sheet after it has cooled.
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    Continue to bake the cookies, prepping one baking sheet while the other sheet of cookies is baking.

Method 2
Add the Glaze

Make sure that you completely cool the cookies before you add the glaze. Otherwise, the glaze will thin out and will not set.

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    Whisk the powdered sugar, whipping cream, butter and root beer extract together in a mixing bowl.
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    Check the consistency of the glaze. If the glaze is too thick, add an additional tablespoon of whipping cream. Continue adding whipping cream in tablespoon increments until the glaze has the consistency of cold honey.
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    Spread the glaze onto the cooled cookies using a cheese spreader or butter knife.
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    Allow the glaze to cool until it has set completely.

Tips

  • To really ratchet up the root beer float flavor, create a sandwich by placing a small scoop of vanilla ice cream between two of the cookies.

Warnings

  • Don’t try to substitute root beer soda for the extract. The flavor is not concentrated enough and will not adequately permeate your cookies.

Things You'll Need

  • 2 baking sheets
  • Parchment paper
  • 2 mixing bowls
  • Stand mixer with a paddle attachment or a handheld mixer
  • Whisk
  • Cookie scoop or teaspoon
  • Spatula
  • Wire rack
  • Cheese spreader or butter knife

Article Info

Categories: Sodas and Fizzy Drinks