A perfectly chewy root beer flavored cookie topped with a vanilla marshmallow cream frosting. This perfect combination creates the the absolute best root beer float in cookie form!
Root Beer Float Cookies
Fun fact about me, root beer is one of my all time favorite flavors! To me, Root Beer Float is one of the most iconic summer flavors. One unique cookie flavor that I have had requested over and over again is, you guessed it, Root Beer Float. I had to give it a try, I made this cookie every way possible and this was the winning ticket. And let me tell you, the results are out of this world!
The cookies are packed with root beer flavoring and the vanilla marshmallow fluff frosting is next level! but put them together and you’ve got a cookie of your dreams!
Ingredients for Root Beer Float Cookies
- Butter– I usually use salted butter because that is what I have on hand. But make sure that it is softened so that it creams well with the sugar.
- Sugar- Just plain old granulated sugar will do the trick.
- Root Beer Flavoring- I use Lorran’s brand. You can find it on Amazon, but any root beer flavoring should work. Just know that some of that have a darker coloring than others, so you may want to add some brown food coloring to the cookie base to get that root beer color.
- Canola Oil- A touch of oil in the cookie dough will give the cookies a beautifully crisp edge while keeping the cookie soft and chewy.
- All Purpose Flour
- Baking Powder
For The Frosting
- Salted Butter– Again, you will want to make sure this is softened.
- Powdered Sugar
- Marshmallow Cream- That’s right! MARSHMALLOW CREAM! This delicious fluff is the secret ingredient that takes this frosting to the next level.
- Milk- Just to get the right consistency.
How to Make Root Beer Float Cookies
Start by preheating the oven to 350 degrees.
While the oven is preheating begin the cookie dough by creaming together the butter and sugar until light and fluffy. Scrape the sides of the bowl and add the eggs, oil and root beer extract and beat again until it is mixed well.
Scrape the sides again and add the flour and baking powder and continue to mix until the dough just comes together. Dough will be soft but not super sticky. At this point, evaluate the color of the dough and add some brown food coloring, if desired.
Scoop out your cookie dough in generous 1/3 cup portions and roll into a ball. Now flatten the ball just slightly with your hands and arrange 6 balls on the baking sheet.
Bake for 11-14 minutes. The cookies will spread and the center will no longer look wet and glossy when it is time to take them out of the oven. Remove them from the oven but keep them on the baking sheet to cool. This will allow them to continue to cook as they cool.
How to make Marshmallow Frosting
While the cookies are cooling make the frosting by creaming the butter until it becomes light. Slowly add the powdered sugar one cup at a time adding just a touch of milk to keep the frosting at the right consistency.
Add the marshmallow cream to the frosting and mix well to combine.
Divide the frosting among the cookies and frost, covering the tops completely.
Do these have to be kept in the fridge?
Nope, I just prefer them chilled because root beer floats are generally cold.
Can I make smaller cookies?
Absolutely. The only thing this will change is the time they bake. I’d start checking them at around 8 minutes, watching for the indicators that they are done (spreading slightly, and the center not looking wet and glossy) to know when to pull them out of the oven.
To freeze these cookies, first chill them until firm, now you will be able to put about 4 cookies into a large gallon sized zip top bag without the frosting smearing every where. Freeze the cookies in the zip top bag for up to 3 months.
More unique cookie flavors
Frosted Root Beer Float Cookies
Root Beer Cookie
- 1/2 cup butter
- 3 cups powdered sugar
- 7 oz marshmallow creme
- milk as needed for consistency
- Preheat the oven to 350°.
- In the bowl of a stand mixer cream together the butter and sugar until light and fluffy.
- Scrape the sides of the bowl and add the eggs, root beer flavoring and oil.
- Mix until combined.Lastly, add in the flour and baking powder. Mix until the dough forms. The dough will be soft.
- Scoop your dough out into generous 1/3 cup portions. Roll the cookie dough into a ball and then flatten the cookie dough slightly. Repeat with the remaining dough, arrange on pan.
- Bake at 350° for 11-14 minutes. The cookies will spread slightly and the centers will puff up when they are ready to be taken out of the oven. Allow the cookies to cool on the pan.
- Make the frosting, by whipping the butter until smooth.
- Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
- Add the marshmallow creme to the frosting and mix until well combined.
- Divide the frosting among the cookies and spread to cover the top of the cookie.
- Serve chilled.