Root Beer Float Cookies Recipe

Soft Root Beer Float Cookies are a delicious drop cookie with a rich and unique root beer flavor. They are a fun play on the traditional Root Beer Ice Cream Float with white chocolate chips and pure root beer concentrate in a scrumptious cookie dough that bakes soft and fluffy every time.

Our blog Friend Amy Gagnon says “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!”

This recipe was generously gifted to us by our reader, Miss Karen. Karen is working on a cookbook, and she kindly offered this recipe to us with all of her tips and tricks for getting the best Root Beer Float Cookies. We are thrilled to share it with you.

What is Root Beer Concentrate used for?

Though many of us are not familiar with this delicious ingredient, Root Beer Concentrate is a great ingredient to have on hand. It is used in cookies, ice creams, cakes and frostings, and can even be used as a substitute for vanilla extract.

The signature flavor brings delicious depth to a variety of baked goods and desserts.

Here are some more delicious cookie recipes for you to try

Is Root Beer Concentrate the same as Root Beer Extract?

Simply put, no, root beer concentrate will have a deeper and stronger flavor than extract. It is what we recommend you use for baking because you will use much less, and the flavor quality cannot be beat. Your Root Beer Float Cookies will have a noticeably stronger flavor that harkens to that traditional ice cream float we all know and love.

Root Beer Float Cookies Recipe Tips

This recipe makes a large batch of 36 2inch cookies. To keep the cookies uniform in size and ensure even baking, we recommend using an ice cream scoop or cookie scoop when dropping the dough onto your baking sheet.

Be careful not to over mix the dough, you want to stop when the ingredients are just combined.

If you love Root Beer, these cookies will be a welcomed treat in your home. If you want to play around with the recipe and try some variations you can even dress them up with a sweet buttercream frosting, use them to make Root Beer Float Sandwich Cookies with ice cream, or serve them alongside a summer time soda bar. 

The white chocolate chips should have a high percentage of cocoa butter. Karen prefers Trader Joe’s mini white chips or King Arthur Flour chips.

Karen also recommends Watkins Root Beer Concentrate which she finds it at Walmart. If you can’t find it in your local stores, order McCormicks 2 oz. Root Beer Concentrate on Amazon.

Instructions for how to make Root Beer Float Cookies

1. Preheat oven to 350°F
2. Cream the butter and the sugars. We used a kitchen aid stand mixer on medium low. A large wooden spoon and bowl or electric hand mixer will work well too.
3. Add the egg and beat until fluffy.
4. Add the milk, vanilla extract and root beer concentrate.
5. In a medium bowl whisk together the flour, cream of tartar and baking soda.
6. Stir the dry ingredients into the wet batter until thoroughly combined.
7. Stir in the white chocolate chips. We use Ghirardelli White Chocolate Chips.
8. Drop batter by rounded tablespoons, 2 inches apart, on parchment or silicone mat lined cookie sheets. We like to use an ice cream scoop for even size.

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