These Root Beer Float Sugar Cookies bring a summertime staple in the form of a cookie. The root beer flavor is subtle, not too powerful, but enough of a flavor to transform a simple sugar cookie into a unique treat.
Root beer floats are a summertime staple for me. When I was pregnant with my oldest (spent my entire third trimester in the summer) I CRAVED root beer like it nothing else. Ironically, my daughter came now OBSESSED with root beer. It is her favorite special drink.
If you love root beer, these cookies are right up your alley. Even if you don’t, the flavor is not overwhelming, but enough to bring a unique taste. There is both root beer concentrate in the cookie and the frosting. The frosting is creamy and really brings in the creamy part of a root beer float.
If you are looking for a delicious summer-themed cookie, look no further! These Root Beer Float Cookies are just the ticket!
- 1 cup butter
- ¾ cup vegetable oil
- 1¼ cup sugar plus ⅓ cup sugar to roll cookies in
- ¾ cup powdered sugar
- 2 Tablespoons milk
- 2 teaspoons root beer concentrate
- 2 eggs
- 5 cups flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¾ teaspoon salt
- ½ cup butter
- 1 cup sour cream
- ¼ teaspoon salt
- 1 teaspoon root beer concentrate (You may want more concentrate for more flavor, up to you)
- 5½ cups powdered sugar
- Preheat oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper.
- In a large mixing bowl cream together butter, sugar and powdered sugar.
- Add oil, milk, root beer concentrate and eggs beat again.
- Add flour, baking soda, cream of tartar, and salt and mix until it comes together. Do not over mix.
- Roll dough into 1 inch balls and then roll them in the ⅓ cup of reserved sugar and place onto the cookie sheets. (9 balls per sheet.)
- Find a smooth bottomed glass and press it into the sugar to coat the bottom of the glass in sugar. Then press the sugar-coated-glass into the cookie dough balls and lightly press down until your dough begins to flatten and the edges around the glass begin to split. (Don't go too deep, you still want a nice thick cookie.)
- Bake for 8-9 minutes.
- Mix all of the ingredients in a large mixing bowl and beat until creamy and smooth.
- Frost each cookie.