Root Beer Float Cookies

Updated: Aug 4


If you are a fan of root beer floats, then you are going to love these cookies! It's such a fun flavor for a cookie....definitely takes people by surprise. The cookie is more cake-like and soft with a hint of root beer flavor, and then the frosting is so good you will want to just eat it by the spoonful. My son decided that since we dip other cookies in milk, these cookies would be good dipped in a glass of root beer. 😆 I don't personally advise it, but 13 year old boys might enjoy it!


Root Beer Float Cookies

Makes 2 dozen


1/2 cup butter, softened

1 cup packed brown sugar

1 egg

1/2 cup buttermilk

1 teaspoon root beer extract

2 cups gluten free flour (I used Bobs Red Mill 1:1)

1/2 teaspoon baking soda

1/2 teaspoon salt


Frosting:

3 cups powdered sugar

1/2 cup butter, softened

3 tablespoons milk

3 teaspoons root beer extract (or to taste, depending on your extract)


Preheat oven to 375°F. In a mixing bowl, cream together the butter and brown sugar. Add the egg and beat. Add the buttermilk and root beer extract. Beat to combine. Add the dry ingredients and beat until well combined. Using a cookie scoop drop mounds (2 tablespoons) onto ungreased cookie sheet . Bake for 10 minutes or until lightly browned. Remove to wire racks to cool. For frosting, in a mixing bowl, combine all frosting ingredients. Beat until smooth and creamy. Frost cooled cookies.


Step-by-step tutorial:


Gather your ingredients. You will need butter, buttermilk, an egg, brown sugar, gluten free flour (any cup for cup should work), powdered sugar, baking soda, and root beer extract. We love this one! Zatarains is a great brand.


In a mixing bowl, beat 1/2 cup softened butter and 1 cup brown sugar. Add the egg and beat. Pour in 1/2 cup buttermilk.....


...... and 1 teaspoon root beer extract. Beat until combined. Add dry ingredients: 2 cups gluten free flour, 1/2 teaspoon baking soda, .......


.......and 1/2 teaspoon salt. Beat to combine. Scoop onto parchment lined baking sheet with medium cookie scoop so you have 12 per baking sheet.


Bake at 375°F for 10 minutes or until lightly browned on edges. Allow to cool a few minutes on the pan, then remove to a wire rack to cool completely.


Meanwhile, for the most amazing frosting, beat 1/2 cup softened butter with 3 cups powdered sugar. Add 3 tablespoons milk and 3 teaspoons root beer extract. You can add the extract to taste. Different brands may result in different amounts of flavor. So start with a teaspoon and work your way up as needed. If you use Zatarain's, 3 teaspoons is just right. Beat until light and airy.


This frosting will be your new best friend. It's so amazing!


Frost cooled cookies, and enjoy!


Recipe Source: Recipe adapted from a recipe at Six Sister's Stuff


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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