There’s something magical about a root beer float. The bubbly sweet concoction that fizzes when poured over several scoops of creamy vanilla ice cream. Which is funny because I drink root beer on its own maybe twice a year, usually when I need a drink on the go. Even then, I don’t choose it unless my only other choice is Pepsi or Mountain Dew. But pour it over ice cream, and I’m all in. Of course, root beer floats aren’t exactly take-along treats, especially out in the hot sun. Last year I made cupcakes. This year I made Root Beer Float Sandwich Cookies – two chewy cookies reminiscent of root beer with vanilla cream in the middle. I’m bringing these babies to our #SundaySupper Summer BBQ event.
I wonder who thought of root beer floats. Did that person think “hey what if I mixed together root beer and vanilla ice cream?” Or maybe it was a happy accident where someone knocked root beer into a bowl of ice cream. I need to shake that person’s hand for inventing it.
A little secret – there is no actual root beer in these cookies. You’re familiar with vanilla extract, yes? I used root beer extract for the flavor. McCormick is the brand I’ve seen most, which you can buy at Walmart in store or online at Amazon. It smells and looks just like root beer.
For the filling, I scraped a vanilla bean pod into the buttercream because I wanted that authentic vanilla bean ice cream flavor and look (although substituting vanilla extract works the same). If you’re feeling really adventurous and don’t have anywhere to go, use a scoop of ice cream to make ice cream sandwiches.
- Preheat the oven to 375F degrees. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large mixing bowl, beat together the butter and brown sugar until creamy. Beat in the egg then add the root beer extract. Gradually beat in the flour mixture.
- Using a 1 1/2 tablespoon cookie scoop, scoop cookie dough onto the cookie sheets (roughly 1 1/2 inch balls). Bake 10-12 minutes or until the edges are firm. Cool for a few minutes then remove to cooling racks to cool completely.
- In a large mixing bowl, beat together the powdered sugar and butter until combined. Add the cream and beat until smooth and creamy. Scrape in the vanilla bean (or add vanilla extract) and beat another minute to combine.
- Spread some of the filling onto one cookie; top with another cookie. Repeat until all of sandwiches are made. Store the cookies in an airtight container for up to a week.
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Source: Adapted from Taste Of Home
If you enjoyed these Root Beer Float Sandwich Cookies, you may also like these other recipes from me:
- Root Beer Float Cupcakes
- Mexican Hot Cocoa Sandwich Cookies
- German Chocolate Ice Cream Sandwich Cookies
A summer BBQ wouldn’t be complete without more food! Check out what the rest of #SundaySupper made:
Hot Off the Grill:
- Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
- Bleu Cheese Burgers by Juanita’s Cocina
- Korean Grilled Flank Steak by That Skinny Chick Can Bake
- Swedish Blonde Burgers by Eat, Move, Shine
- Hawaiian Hot Dogs by La Cocina De Leslie
- BBQing the Whole Hog, Cuban Style by Webicurean
- Meat Stuffed Jalapenos by The Urban Mrs
- St. Louis Ribs by Bobbi’s Kozy Kitchen
- Fish Kebabs with Mint Chutney by Soni’s Food
- Jalapeno Bacon Burgers by Cookin’ Mimi
- Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
- Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
- Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
- Ditch Dogs by Daily Dish Recipes
- Bison Kabobs by Noshing With The Nolands
On the Side:
- Spicy Baked Beans by The Messy Baker
- Wisconsin Roasted Corn by Curious Cuisiniere
- German Potato Salad by The Foodie Army Wife
- Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
- Sausage Potato Salad by girlichef
- Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
- Homemade Mustards by A Stack of Dishes
- Spicy Grilled Corn Salad by Magnolia Days
- Layered California Pasta Salad by The Weekend Gourmet
- Grilled Potato Salad by In Fine Balance
- Spicy Bacon and Corn Salad by Hip Foodie Mom
- Three Corns with Japanese Accents by Ninja Baking
- Cucumber Bruschetta by Healthy. Delicious.
- Grilled Zucchini by Supper for a Steal
- Chicken Spinach & Pasta Salad by Family Foodie
- Red, White & Blue Parfait by Country Girl in the Village
- Root Beer Float Sandwich Cookies by Chocolate Moosey
- Gluten Free Brownies by Blueberries & Blessings
- Grilled Stone Fruit Parfait by Pescetarian Journal
- Blueberry Sorbet by Shockingly Delicious
- Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
- Tres Leches Cake by Happy Baking Days
- Beach Cupcakes by The Little Ferraro Kitchen
- Grilled Banana Dessert Bar by Home Cooking Memories
- Berries & Cream Pie by Treats & Trinkets
- Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
- More S’mores by Growing Up Gabel
- Blackberry Peach Cobbler by Neighborfood
- Cornbread Cookies by Pies & Plots
- Funfetti Fluff Cheerio Treats by What Smells So Good?
- Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking
In the Cooler:
- Cherry Caipiroska by Vintage Kitchen Notes
- Mint Tea Slushes by Cindy’s Recipes and Writing
- Prickly Pear Margaritas by Ruffles & Truffles
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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Disclaimer: There is an Amazon affiliate link in this post for the root beer extract.