Root Beer Float Cookie Recipe

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root beer

When I saw a recipe for Root Beer Float Cookies I knew I had to try making them. Root Beer is among some of my favorite childhood memories. When I think of this soda, I think of my late grandma as she always had root beer in her refrigerator and every time we were over at her house she would pour us a large glass of this drink to enjoy.

These cookies did not disappoint. Don’t even think about asking how many of them I consumed this afternoon.

Root Beer Float Cookie
  • -- Cookie Ingredients:
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp. root beer extract or concentrate
  • 4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • -- Frosting Ingredients:
  • 4 cups powdered sugar
  • ¾ cup butter, softened
  • 3 Tbsp. milk
  • 1 tsp. root beer extract or concentrate
  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
  8. Remove to wire racks to cool
  9. In a mixing bowl, combine all frosting ingredients
  10. Beat until smooth
  11. Frost cooled cookies


Thanks, Six Sisters’ Stuff for the recipe!


  1. wow i will have to try them. I mad rootbeer float cupcakes and the were a big hit. My kids sold them at a yard sale and the sold them all!

    • Coupon Cutting Mom says:

      I’ve heard of root beer cupcakes and have wanted to try them as well. I think cupcakes are easier than cookies to make anyway.

  2. Patricia says:

    I just pinned a recipe like these on pinterest the other week… wonder if its the same one. Glad they turned out good!

  3. We have a seltzer maker and we sometimes buy root beer syrup can I use this in the recipe?

    • Coupon Cutting Mom says:

      I would think that the syrup would work fine in this recipe. I’m not sure how the syrup compares to the extract but I would think they are very comparable. I would love to hear how these cookies turn out for you.


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