Growing up, root beer floats were a special weekend treat in our house. Mom would pull out those tall glasses, drop in two scoops of vanilla ice cream, and slowly pour the fizzy root beer over top. I can still hear the sound of that foam rising to the rim.
When I stumbled across the idea of turning this classic drink into cookies, I’ll admit I was skeptical. But after a few tries in the kitchen, these root beer float cookies have become a regular request from my kids – and they definitely bring back those sweet childhood memories, minus the sticky hands and melted ice cream drips.
Why You’ll Love These Root Beer Float Cookies
- Unique flavor twist – These cookies bring the nostalgic taste of a root beer float to a classic cookie format – it’s like having your favorite summer drink in cookie form!
- Quick preparation – With just 25-30 minutes from start to finish, you can have these fun cookies ready for your family or guests in no time.
- Simple ingredients – Most ingredients are basic pantry staples, with just one special addition – root beer flavoring – to create that signature taste.
- Kid-friendly baking project – The straightforward mixing and baking process makes this recipe perfect for getting kids involved in the kitchen, plus they’ll love the familiar soda shop flavor.
What Kind of Root Beer Flavoring Should I Use?
Root beer flavoring or extract comes in several forms, and you’ll want to make sure you’re using the right kind for these cookies. The most common options you’ll find are McCormick’s Root Beer Concentrate or LorAnn’s Root Beer Oil, both of which work great in baking. If you’re using root beer oil instead of extract, remember that it’s much more concentrated – you’ll need to use about 1/4 the amount called for in the recipe. For the most authentic taste, look for extracts that list sassafras as an ingredient, though many modern versions use artificial flavoring that still tastes great in baked goods. Just avoid using actual root beer soda as a substitute, since the liquid form won’t give you the same concentrated flavor these cookies need.
Options for Substitutions
Need to make some swaps? Here’s what you can do with this fun cookie recipe:
- Root beer flavoring: This is the key ingredient that gives these cookies their unique taste – while you can use root beer concentrate or even reduced root beer soda (boil 1 cup down to 2 tablespoons), the flavor won’t be as strong. I really recommend sticking with root beer flavoring for the best results.
- White chocolate chips: Feel free to swap these with milk chocolate chips or even vanilla baking chips. For an extra root beer float feel, try using vanilla-flavored baking chips.
- Butter: You can use margarine instead, but the texture might be slightly different. For dairy-free options, try using coconut oil (in solid form) or plant-based butter substitutes.
- Milk: Any type of milk works here – whole, 2%, almond, or soy milk will all do the job just fine.
- Cream of tartar: If you’re out of cream of tartar, use 2 teaspoons of lemon juice or white vinegar as a replacement. This helps activate the baking soda.
Watch Out for These Mistakes While Baking
The biggest challenge when making root beer float cookies is getting that authentic root beer flavor to shine through – make sure to use actual root beer concentrate or flavoring (not root beer soda) and don’t skimp on the amount, as the flavor can become subtle after baking. A common mistake is overworking the dough, which leads to tough cookies instead of the soft, chewy texture we’re after – mix just until the ingredients are combined and no more. The white chocolate chips can burn easily, so watch your baking time carefully and remove the cookies from the oven when the edges are just starting to turn golden brown, even if the centers look slightly underbaked (they’ll continue cooking on the hot baking sheet). For the best texture, let these cookies cool on the baking sheet for 5 minutes before moving them to a wire rack – transferring them too soon can cause them to break apart.
What to Serve With Root Beer Float Cookies?
These nostalgic cookies are perfect for serving alongside an ice-cold glass of actual root beer – it really brings out the soda shop vibes! If you’re hosting a dessert party, pair these cookies with vanilla ice cream to create a fun DIY cookie sandwich that captures all the flavors of a classic root beer float. For a casual afternoon treat, I like serving them with a cold glass of milk, just like any classic cookie. You could also include these as part of a dessert platter with other retro-inspired sweets like cream puffs or chocolate malted milk balls to create a fun old-fashioned soda fountain theme.
Storage Instructions
Keep Fresh: These root beer float cookies stay soft and chewy when kept in an airtight container at room temperature. They’ll keep their yummy flavor for up to 5 days – if they last that long! I like to put a piece of bread in the container to help keep them extra soft.
Freeze Baked: Already baked cookies? No problem! Place them in a freezer-safe container with wax paper between layers and they’ll stay good for up to 3 months. Perfect for when you want just one or two cookies at a time!
Freeze Dough: The cookie dough freezes really well too. Roll it into balls, place them on a baking sheet to freeze until solid, then transfer to a freezer bag. You can bake them straight from frozen – just add 1-2 minutes to the baking time. The dough stays fresh in the freezer for up to 3 months.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10 minutes |
| Total Time | 25-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3300-3500
- Protein: 25-30 g
- Fat: 180-200 g
- Carbohydrates: 400-420 g
Ingredients
- 1 1/2 cups white chocolate chips (for a sweeter, creamier bite)
- 1 cup softened butter (room temperature, about 68°F)
- 1 tsp baking soda
- 2 tbsp milk
- 1 cup granulated sugar
- 1 tbsp + 2 tsp root beer flavoring
- 3 cups all-purpose flour (I always use King Arthur all-purpose flour)
- 1 cup packed brown sugar
- 1 tsp cream of tartar
- 1 large egg
- 1 tsp vanilla extract (I use Rodelle vanilla extract)
Step 1: Preheat Oven
Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking once your dough is prepared.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the butter and sugars until the mixture is smooth and well combined.
This creates a creamy base for your cookie dough.
Step 3: Incorporate Wet Ingredients
Add the egg to the creamed mixture and beat until the texture is fluffy.
Then, gently mix in the milk, vanilla extract, and root beer concentrate until all ingredients are fully integrated and smooth.
Step 4: Add Dry Ingredients
Sift in the flour, cream of tartar, and baking soda into the bowl.
Mix until the ingredients are just combined.
If the dough seems a bit dry, gradually add a little more milk, but be careful not to make it too wet.
Step 5: Add Chocolate Chips
Fold in the white chocolate chips, making sure they are evenly distributed throughout the dough.
Reserve some chips to place on top of the scooped cookie dough for added presentation.
Step 6: Bake the Cookies
Scoop the cookie dough onto an ungreased cookie sheet, spacing each scoop appropriately.
Place a few reserved white chocolate chips on top of each dough scoop for extra flavor.
Bake in the preheated oven for about 10 minutes, or until the cookies are lightly golden around the edges.
Step 7: Cool and Serve
Once baked, remove the cookies from the oven and allow them to cool on the cookie sheet for about 5 minutes.
Then, transfer them to a wire rack to cool completely.
Enjoy your deliciously unique root beer-flavored cookies!
