Super soft Root Beer Cookies are frosted with a Root Beer Buttercream frosting and topped with a Root Beer Barrel Candy! They are basically a Root Beer Float in cookie form, and I'm so excited about them. They are a truly delicious treat, perfect for any time of year!
These cookies are perfectly soft, and they're great for any occasion.
Add them to your holiday cookie tray for something a bit different, or make these unique cookies in the summertime and enjoy them with a real root beer float!
This root beer float cookies recipe will impress all of your guests, they'll have a hard time having just one!
If you love this delicious cookie recipe then check out my Old Fashioned Peanut Butter Cookies, these Funfetti Cookies and these Salted Caramel Bars too!
Shopping List
Wet Ingredients. Butter, Root Beer Extract, Eggs, Vegetable Oil, Coconut Oil, Heavy Whipping Cream
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Powdered Sugar, Baking Powder, Salt
Candies. Root Beer Barrel Candy (Optional)
How to Make Root Beer Cookies
Make Root Beer Cookies
Preheat the oven to 350 F Degrees, and line two cookie sheets with parchment paper or a silicone baking mat. Bring the ingredients to room temperature before you begin.
In a large mixing bowl with an electric mixer or in the large bowl of a stand mixer with a paddle attachment, cream together the softened Butter and Brown Sugar. Remember to scrape the sides of the bowl and cream again for 2-3 minutes until the mixture is fluffy.
Add the Eggs and Root Beer Extract, and continue to cream for an additional 2 minutes. Add the Vegetable Oil to the creamed mixture and combine.
Root Beer Extract can be found online or at your local grocery store. Extracts are found on the Baking isle along with other spices.
Or try using a Root Beer Concentrate. It works the same as Root Beer Extract. Feel free to add some brown food coloring too.
In a separate medium bowl, combine the All Purpose Flour, Baking Powder, and salt.
Gradually add the flour mixture to the butter mixture making sure to thoroughly combine until a soft dough forms. Do not over-mix.
Using a medium size #50 cookie scoop, scoop the cookie dough balls onto the prepared cookie sheet.
Using the bottom of a glass, press the cookies flat.
Bake in a preheated 350 Degree F oven for 9-11 minutes for soft cookies. Bake for 10-12 minutes for cookies with a bit of crunch.
Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack to cool completely.
Make Root Beer Cookies
In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer, cream together the softened Butter and Coconut Oil until fluffy.
Add Powdered Sugar with Root Beer Extract and continue to mix together. The frosting will be very thick.
Gradually add the Heavy Whipping Cream a little at a time, until the desired consistency is reached.
Using a piping bag, pipe frosting onto each cookie or spread the frosting on with a knife.
Garnish with Root Beer Barrel Candy (Optional).
Storage & Freezing
Storage: Root Beer Cookies can be stored in a sealed container or Ziploc bag for up to 1 week in the refrigerator. They are best if enjoyed within 2-3 days. Place a piece of parchment paper between cookie layers to help prevent them from sticking to each other.
Freezing: You can freeze these Root Beer Cookies for up to 3 months. Simply bake the cookies and freeze them before you frost them. When ready to serve, make the Root Beer Frosting and top each cookie with the fresh frosting. Place a piece of parchment paper between each cookie to prevent them from sticking together.
Substitutions & Variations
- Vanilla. For a milder rootbeer flavor, use Vanilla Extract instead of the Root Beer flavoring in the cookies or the frosting.
- Cookie size. Using one scoop of cookie dough will make 32 regular-size cookies, but you can make 16 giant cookies by using 2 scoops of cookie dough. Make sure to allow extra cooking time as necessary for the larger cookie size.
- Filling. Add some white chocolate chips to the cookie dough mix for added sweetness and texture.
- Topping. Sprinkle the top with a little powdered sugar as a dusting, instead of adding the candy on top.
- Butter. If you're using unsalted butter, you'll need ¼ teaspoon salt. If you use salted butter, you can take this out.
- Brown Sugar. You can use light brown sugar or dark brown sugar, just make sure it is soft compact brown sugar. Dark brown sugar is a bit sweeter and might make the cookies a bit darker in color.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Root Beer Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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Root Beer Cookies
Ingredients
Root Beer Cookies
- ½ cup Butter Softened
- ¼ cup Vegetable Oil
- 1 cup Brown Sugar 215g
- 2 Eggs Large
- 3 cups All Purpose Flour 360g
- 2 teaspoons Baking Powder
- 1 teaspoon Extract Root Beer
- ¼ teaspoon Salt
Root Beer Frosting
- ½ cup Butter Softened
- ½ cup Coconut Oil
- 4 cups Powdered Sugar
- 1 teaspoon Extract Root Beer
- 4-6 tablespoons Heavy Whipping Cream
- Root Beer Barrel Candy Optional
Instructions
Root Beer Cookies
- Pre-heat oven to 350 F Degrees. Line two cookie sheets with parchment paper or a silicone baking mat.
- Cream together softened Butter and Brown Sugar in a large bowl. Scrape sides of bowl and cream again for 2-3 minutes until fluffy.
- Add Eggs and Root Beer Extract, and continue to cream for an additional 2 minutes while adding Vegetable Oil.
- In a separate bowl, combine All Purpose Flour, Baking Powder, and salt.
- Gradually add the flour mixture to the butter mixture making sure to thoroughly combine. Do not over-mix.
- Using a medium size #50 cookie scoop, scoop the cookie dough, placing the dough balls on the prepared cookie sheet.
- Using the bottom of the glass, press cookies flat.
- Bake cookies in a preheated 350 Degree F oven for 9-11 minutes
- Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack to cool completely
Root Beer Frosting
- In a large mixing bowl, cream together softened Butter and Coconut Oil until fluffy.
- Add Powdered Sugar with Root Beer Extract and continue to mix together. The frosting will be very thick.
- Gradually add the Heavy Whipping Cream a little at a time until desired consistency is reached.
- Using a piping bag, pipe frosting onto each cookie or spread the frosting on with a knife.
- Garnish with Root Beer Barrel Candy (Optional).
Notes
- This recipe makes 16 Large cookies or 32 regular-size cookies.
- Dip the bottom of the glass in Granulated Sugar to help prevent sticking.
- Store: Store in a sealed container or Ziploc bag for up to 1 week in the refrigerator. They are best if enjoyed within 2-3 days. Place a piece of parchment paper between cookie layers to help prevent them from sticking to each other.
- Freeze: You can freeze these Root Beer Cookies for up to 3 months. Simply bake the cookies and freeze them before you frost them. When ready to serve, make the Root Beer Frosting and top each cookie with the fresh frosting. Place a piece of parchment paper between each cookie to prevent them from sticking together.
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