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Root Beer Float Sandwich Cookies

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Root Beer Float Sandwich Cookies | www.chocolatemoosey.com

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.


Root Beer Float Sandwich Cookies | www.chocolatemoosey.com

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.


Root Beer Float Sandwich Cookies | www.chocolatemoosey.com

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.


Root Beer Float Sandwich Cookies | www.chocolatemoosey.com

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.

Root Beer Float Sandwich Cookies

Root Beer Float Sandwich Cookies

Yield: 9 cookies

Ingredients

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 tablespoon root beer extract

Vanilla Filling

  • 1 1/2 cups powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon heavy whipping cream
  • 1 vanilla bean (or 1 teaspoon vanilla extract)

Instructions

  1. Preheat the oven to 375F degrees. Line two cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, and baking soda.
  3. 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.
  4. 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.
  5. For the filling: 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.
  6. 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.

Notes

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes All recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello

Source: Adapted from Taste Of Home
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Reader Interactions

Comments

  4. Renee says

    A friend of mine always orders root beer when we go out for pizza. I’ll have to surprise him with these cookies one day. His birthday is coming up soon…

    Reply

  7. Helene D'souza says

    Root beer extract? I have never seen that before. I wonder if that is available in Europe. Imagine what else one could make with this. I d for sure start with your sandwich cookies anyway Carla ;)

    Reply

    • Carla says

      Hmm not sure! I hope you can find some, if not McCormick then maybe a different brand. Hint – you can also make my root beer float cupcakes with the extract ;) And fudge.

      Reply

  15. Liz says

    My family like any cookie where there is frosting involved. And the daughter is a huge root beer fan. I’m going to have to track down some extract :)

    Reply

  30. Andi says

    I just made these. Using my 1.5T cookie scoop, I got 22 cookie sandwiches. The cookies did not rise or spread and are quite dense. They pack a root beer punch that had my teenage son smiling and antsy for them to cool enough to put the frosting on. I am sure the batch will be gone by the end of the weekend!

    Reply

  32. Monisa says

    My husband loved these too much that I had to make it again.
    Thank You so much for sharing these lovely cookies recipe with us.
    Thanks once again

    Reply

  33. Rimmy says

    They made the house smell wonderful and they do taste exactly like a root beer float. These take some time to make but they are certainly worth it. Thank you for sharing this recipe.

    Reply

  34. Malissa says

    I’m an extract collector from way back, I love the flavor boost they give, especially in baked goods…these cookies are ingenious, I’ve never tried root beer extract!

    Reply

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