Root Beer Float Cookies

I found this recipe and was way excited to try it. I ended up tweaking the recipe just a little, and it was fantastic.


  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 2 cups Gold Medal® all-purpose flour
  • 1/3 cup finely crushed root beer-flavored hard candies (about 10 candies)---I didn't have these, so I didn't use them and the cookies still turned out great
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 eggs
  • 1/2-1 tsp of Root Beer Extract -this is my addition, the recipe didn't call for it but it tastes great!

  • Root Beer Glaze (below)
  • 1 cup confectioners sugar (powdered sugar)
  • 4-6 teaspoons of milk
  • 1 tsp. Root Beer Extract
  • Additional finely crushed root beer-flavored hard candies, if desired (again, I didn't have these)


  1. 1Heat oven to 350°. Grease cookie sheet with shortening. Beat brown sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in remaining ingredients except Root Beer Glaze and additional candies.
  2. 2Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
  3. 3Bake 8 to 10 minutes or until almost no indentation remains when touched in center and edges are golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
  4. 4To Make Root Beer Glaze: Mix together confectioner's sugar, Root Beer extract, and milk. Stir until smooth. To make it thicker, add more sugar, to make it thinner, add more milk.
  5. 5Drizzle Root Beer Glaze over cookies. Sprinkle with additional candies.

No comments