Root Beer Float Cookies

Root Beer Float Cookies | Bakewell Junction

Root Beer Float Cookies | Bakewell Junction

I have so many recipes pinned from my favorite bloggers that I want to try.  I think I’ll be a hundred years old by the time I try them all.  I’m sharing this one that I’ve wanted to make for a few months now from Joan at Chocolate, Chocolate and More.  My cookies turned out bigger than Joan’s did and I don’t think there was enough of a root beer flavor so the next time I make them I’ll add another teaspoon of flavoring and double the filling.  The cookies were delicious otherwise.

I think this would be a great recipe for Christmas cookie sharing and since this is the first week of 12 Weeks of Christmas Treats, it’s perfect timing.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Root Beer Float Cookies | Bakewell Junction

Root Beer Float Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 to 12 minutes

Ingredients:

Cookie Dough:

  • 3 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons root beer concentrate (add an additional teaspoon, optional)
  • 2 cups light brown sugar
  • 2 eggs

Filling:

  • 2 tablespoons butter, softened
  • 2 tablespoons shortening (I substituted butter)
  • 2 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 1 to 2 tablespoons cream or milk

Step 1:  For the cookie dough:  Preheat oven to 350 degrees.  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter and root beer concentrate (shake before measuring) for about four minutes.  Gradually add sugar and beat another two minutes.  Scrape down bowl as needed.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in small batches until incorporated.  Portion the dough into 40 equally sized portions.  Drop onto a parchment lined baking sheet about two inches apart.  Flatten the tops of the cookie slightly.  Bake in preheated oven for 8 to 12 minutes.  I needed to bake for 12 minutes to cook completely.  Cool 5 minutes, then transfer to cooling rack.  Repeat for the remaining dough portions.

Step 3:  For the filling:  You can double the amounts if you want a thicker filling.  As the cookies cool, beat butter and shortening (if using) in a medium bowl.  Beat in the vanilla extract.  Mix in the powder sugar slowly so as not to have it flying all over the place.  Add 1 tablespoon of the milk or cream before completely adding the powdered sugar if the mixture becomes too dry.  Based on desired consistency, add up to 1 additional tablespoon of milk or cream.  Since I wanted a thick filling, I used the least amount of milk possible – about 1/3 tablespoon.

Step 4:  Pair similar sized and shaped cookies.  Divide the filling into 20 portions.  Spread a portion on the bottom of one cookie pair and top with the other cookie of the pair.  Repeat for all the cookie pairs.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Joan at Chocolate, Chocolate and More.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

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30 thoughts on “Root Beer Float Cookies

  1. What a great idea to incorporate root beer! My kids all love root beer! Thanks so much for linking them up with us at Foodie Fridays…these are definitely a special treat!

  2. Oh this recipe is so fun! Brings back oh so many memories of when I devoured root beer floats without any concern for weight gain (why can’t it stay that way????).
    I apologize for responding to your comment so late; but work is just slamming me! I hope that a point of calm will return so that I can cook, blog, and visit my dear friends such as you!
    I’ll be back more often when things calm down at work!
    Hugs,
    Roz

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  8. Oh, I bet these are yummy!! Can’t wait to try them. Thank you for stopping by Merry Monday!! Pinning to my personal board.

  9. I like a really strong root beer flavor. These cookies sound good but I’ve found that root beer flavor doesn’t seem to hold in baking. Thanks for sharing at #yuckstopshere link up. Please come share again with us next week.

  10. My girls have been wanting to make root beer cookies and this recipes sounds like THE ONE:) Thanks for sharing with us at the Teach Me Tuesday Linky Party!

  11. I love to find new recipes, and this one sounds so good! Thanks for linking up to the Tasty Tuesday’s Linky Party. I’ve pinned this post to Creative K Kids’ Tasty Tuesdays’ Pinterest Board.

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