Hey Besties! Just when you think we’ve covered all the flavors, we’re rolling out a new one! You may not have thought of root beer float cookies before, but once you smell and then taste them?! They are unforgettable! With warmer temps and ice cream season upon us, it felt like the perfect time to share this secret gem of a recipe! If you’re looking for a new fun, easy and delicious flavor, read on! These root beer float cookies are unexpected and a great crowdpleaser!
Root Beer Float Flavor!
So how did we come up with this fun flavor?! Well, I’ve got a couple of root beer float lovers in this house AND I’m always looking for great flavor combos! Especially to pair with vanilla royal icing where it perfectly enhances the flavor of the cookie. It felt like a perfect match and when I saw LorAnn had root beer super strength flavoring, the stars aligned. You know that I LOVE utilizing LorAnn’s collection of emulsions and super strength flavors to create amazing flavors and this one is no exception. Now if you’re new to using emulsions and super strength flavors, THIS post will get you up to speed. There are so much more than just extracts out there to create full flavors. The perfect root beer flavor comes from THIS super strength flavor. I was a bit skeptical at first since there are different variations of root beer flavor, but this one is perfection! And the great thing about super strength flavors is that a TINY bit goes a long way so you can flavor these as subtle or as strong as you’d like.
As always, this cutout cookie recipe is super easy with no-chilling required and no spreading to worry about. Your cookie shapes will come out exactly how you want them. And these are delicious whether you decorate them or leave them plain. Since there is still a good amount of vanilla in the cookies, your get the full float experience even if they are plain! But they do pair beautifully with our go-to vanilla royal icing recipe that we use every day. You can find that recipe HERE. It never fails us, and we get perfect results and flavor every time. Root beer and vanilla? The perfect root beer float cookie!
If you’re interested in the cookie cutters I used here, I’m happy to share. I used a couple cutters from THIS set, which I use constantly during the spring and summer months. I used the sundae cutter and also the ice cream cone cutter but cut off the cone part!
- Instead of a cold dessert, try some ice cream shaped cookies
For the mug cookie, I used THIS cutter from one of my favorite Etsy cutter shops! I so appreciate how they include the name of the shape on the cutter! It’s my favorite beer mug cutter and use it for many different sets and holidays (hello Father’s Day and St. Patties)!
Root Beer Float Cookie Recipe
I’m so excited for you to try this fun recipe and I hope you’ll leave a comment or share in our FB group! We love to see everyone’s work and gain inspiration from each other! Enjoy these root beer float cookies!
Delicious Root Beer Float Cookies
- 1 cup (227g) Unsalted Butter Room Temperature
- 1 cup (200g) Granulated White Sugar
- 1.25 tsp (6.2ml) Vanilla Extract
- 1/4 tsp (1.3ml) Root Beer Super Strength Flavor (LorAnn brand)
- 1 Large Egg Room Temperature
- 2 tsp (10g) Baking Powder
- 1/2 tsp (3g) Salt
- 3 cups (360g) All-Purpose Flour
- Preheat oven to 350 degrees F.
- I use parchment paper on my cookies sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 2 minutes.
- Beat in vanilla extract, root beer flavoring and egg.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
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