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Root Beer Float Cookies

  • Prep Time: 30 minutes + 8 hours chill time
  • Cook Time: 9 minutes
  • Servings: 58
  • Course: Dessert

The classic creamy soda gets turned into a soft and chewy cookie with a root beer buttercream on top.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


For Cookies

  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 2 cups packed light brown sugar
  • 2 teaspoons root beer concentrate
  • 1 1/4 cups sour cream
  • Reynolds Kitchens® Parchment Paper with SmartGrid®

For Frosting

  • 1 cup unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon root beer concentrate
  • 4 cups confectioners’ sugar
  • Pinch of salt
  • 6 tablespoons heavy cream
  • Shimmer white sugar crystals for decorating if desired


Step 1

BAKE THE COOKIES: In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt.

Step 2

In a mixing bowl, cream the butter and light brown sugar until light and fluffy, about 4 minutes, scraping down the bowl with a spatula about halfway through.

Step 3

Add the eggs, one at a time, to the butter and sugar, making sure each one is incorporated fully before adding the next.

Step 4

Add the root beer concentrate. Then add the sour cream and mix well. Scrape down the sides of the bowl, and with the mixer on low, gradually add the dry ingredients. Mix until just combined.

Step 5

Place two sheets of plastic wrap onto a clean work surface and divide the dough in half, placing each onto one sheet of the plastic.

Step 6

Wrap the dough, and form into flat rectangles, about 1 1/2 inches in thickness and refrigerate overnight, or a minimum of three hours, to become firm.

Step 7

When ready to bake, heat oven to 425 F, and prepare two baking sheets by lining each of them with Reynolds Kitchens® Parchment Paper with SmartGrid®.

Step 8

Place a sheet of Reynolds Kitchens® Parchment Paper with SmartGrid® onto a clean work surface, and dust it with flour. The dough will be sticky, so dust both the parchment and rolling paper with some flour. Roll out one of the dough halves so that it is about 1/4-inch thick. Using a round cookie cutter that measures about 2 1/2 inches in diameter, cut the dough into circles and place onto the prepared baking sheets about 1 inch apart, using the gridlines for spacing. Gather scrap pieces, and re-roll the dough to cut out more cookies.

Step 9

Bake for about 7–9 minutes, until just barely golden. Remove from baking sheets immediately and transfer to a rack to cool completely before frosting.

Step 10

MAKE THE FROSTING: In the bowl of an electric mixer, fitted with the paddle attachment, cream butter, vanilla and root beer concentrate until light and fluffy.

Step 11

With the mixer on low speed, gradually add the confectioners’ sugar and the salt. Frosting will be dry at first, but will gradually become smoother and a bit creamier.

Step 12

Add the cream, one tablespoon at a time, incorporating each completely. After mixing in all of the cream, beat on medium-high speed for about two minutes, until light and fluffy.

Step 13

Frost cookies and sprinkle with shimmer white sugar crystals, if desired. Allow frosting to set before storing in an airtight container.

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