Root Beer Float Cookies are a delicious and fun cookie. Perfect for your party tray. These easy drop cookies have a delicious and unique root beer flavor everyone is sure to love. All you need is the straw!
Our blog Friend Amy Gagnon says “Oh my goodness!!!!! The first cookies just came out of the oven and are cool enough to sample…….oh my goodness!!!! THEY ARE SO YUMMY!!!!!!!!!!!!! I’ll be making another batch for the end of the school year party, the kindergarten kids are sure to love these!”
Sometimes Serendipity happens. This Root Beer Float Cookies recipe was generously gifted to us by our Reader, Miss Karen. Miss Karen lives over 6,000 feet up in the Colorado Mountains.
We got to know each other over my Irish Oat Bread Recipe . I discovered it’s quite the challenge to be a high altitude bread baker. Karen added her adjustments to the recipe for others that live way up high in the sky.
And then Karen told me about her cookbook in process! She kindly offered several of her recipes to us. I’m absolutely thrilled to share them with you. Keep your eye out for more of Karen’s fabulous dishes.
I made these Root Beer Float Cookies with Kayti in her gorgeous candy apple red Kitchen Aid. Such a pretty mixer! We both agreed these cookies will disappear off a party tray fast. Three year old Ellie kept coming back for more after she was allowed taste tester rights. She loved that job!
The instructions for this recipe are for mixing by hand. If you are using a stand mixer this recipe is simple to do on low or medium speeds. Just stop the mixer often when adding the dry ingredients so you don’t get a face full of flour dust.
And you don’t want to over mix it either. Cookies are all about “until just combined”. Hand mixing works great for these cookies if you have a bit of muscle.
This recipe makes a lot of cookies. We had almost four dozen 2 inch cookies. That’s great since we were splitting the batch and Brian takes his blog goodies to work to share with the guys. Dave has a cookie jar stash for dessert and his lunch box. Luckies!
If you love root beer these cookies need to go to your house!
Author Miss Karen says….
“I think this should be my recipe of the year for 2015…
The only thing missing is the straw!”
Love this recipe? Please comment, Rate this recipe and share it with your friends. We love feedback on our recipes. We are sure root beer lovers will rejoice in this recipe!
Root Beer Float Cookies Recipe:
This is a very easy drop cookie recipe. the ONLY tricky part is this. You need to find the Root Beer Float CONCENTRATE. NOT root beer extract.
Karen Recommends Watkins Root Beer Concentrate. She finds it at Walmart. If you can’t find it in your local stores(I couldn’t) order McCormicks 2 oz. Root Beer Concentrate on Amazon. That’s what I did and it worked great. SO worth it to get that perfect root beer flavor.
Karen tip: The white chocolate chips should have a high percentage of cocoa butter (like the first or second ingredient) Karen prefers Trader Joe’s mini white chips or King Arthur Flour’s chips.
Preheat oven to 350°F
Add the egg and beat (Or whisk)until fluffy.
Add the milk, vanilla extract and root beer concentrate.
- In a medium bowl Whisk together the flour, cream of tartar and baking soda.
Stir the dry ingredients into the wet batter until thoroughly combined.
Stir in the white chocolate chips. I use Ghirardelli White Chocolate Chips
Bake for about 10 minutes, or until just set. Amy Says she baked hers for 11 minutes 30 seconds. FYI: Not every oven is the same so watch your first batch until you have the timing right for your oven!
Allow to cool on cookie sheet for about 5 minutes.
Recipe Yield: 36 cookies
- Fat 12% 8 g
- Carbs 8% 24 g
- Protein 4% 2 g
Your Printable Recipe:
Delicious Root Beer Float Cookies. The only thing missing from this scrumptious treat is the straw!
- 1 CUP BUTTER, at room temp
- 1 CUP SUGAR
- 1 CUP BROWN SUGAR
- 1 LARGE EGG
- 2 TBSP.MILK
- 1 TBSP + 2 tsp. ROOT BEER CONCENTRATE, NOT extract
- 1 tsp. VANILLA EXTRACT
- 3 CUPS FLOUR
- 1 tsp. CREAM of TARTAR
- 1 tsp. BAKING SODA
- 1 ½ CUPS WHITE CHOCOLATE CHIPS
- Preheat oven to 350°F
- Cream the butter and the sugars.
- Add the egg and beat until fluffy.
- Add the milk, vanilla extract and root beer concentrate.
- Whisk together the flour, cream of tartar and baking soda.
- Stir the dry ingredients into the wet batter until thoroughly combined.
- Stir in the White Chocolate chips until mixed.
- Drop batter by rounded tablespoons, 2 inches apart, on parchment lined cookie sheets.
- Bake for about 10 minutes, or until just set.
- Allow to cool on cookie sheet for about 5 minutes.
"I think this should be my recipe of the year for 2015…
The only thing missing is the straw!"
Karen Recommends Watkins Root Beer Concentrate. She finds it at Walmart. If you can't find it in your local stores(I couldn't) order McCormicks 2 oz. Root Beer Concentrate on Amazon. That's what I did and it worked great. SO worth it to get that perfect root beer flavor.
Karen tip: The white chocolate chips should have a high percentage of cocoa butter (like the first or second ingredient) Karen prefers Trader Joe's mini white chips or King Arthur Flour's chips.
Serving Size1 cookie
Amount Per Serving Calories 170