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Soft and chewy Root Beer Float Cookies topped with creamy vanilla malt frosting and crushed root beer barrel candy, styled on a light marble surface with a vintage soda fountain-inspired backdrop.
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Root Beer Float Cookies

These soft and chewy Root Beer Float Cookies combine nostalgic root beer flavor with creamy vanilla malt frosting for a cookie that tastes just like an old-fashioned soda fountain treat.
Course Cookies, Dessert
Cuisine American
Keyword bakery style cookies, chewy root beer cookies, classic American cookies, easy cookie recipe, frosted root beer cookies, homemade root beer cookies, malted milk cookies, nostalgic dessert recipe, old fashioned root beer cookies, party cookies, root beer cookies, root beer dessert, root beer float cookies, root beer float dessert, soda fountain cookies, soft frosted cookies, summer cookie recipe, unique cookie recipes, vanilla malt frosting, vintage cookie recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill time 20 minutes
Total Time 1 hour
Servings 24 cookies
Calories 240kcal
Cost $12 for entire recipe

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and measuring spoons
  • Rubber spatula
  • Whisk
  • Cookie scoop (2-tablespoon size)
  • Baking Sheets
  • Parchment paper
  • wire cooling rack
  • Offset spatula or piping bag (for frosting)
  • Small bowl for garnish (optional)

Ingredients

Root Beer Cookies

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1½ teaspoons root beer extract
  • 1 teaspoon vanilla extract
  • 2⅔ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon instant vanilla pudding mix
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Vanilla Malt Frosting

  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons malted milk powder
  • 1 tablespoon heavy cream
  • ¼ teaspoon root beer extract
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon clear vanilla extract
  • Pinch of salt

Optional Garnish

  • Crushed root beer barrel candies

Instructions

Make the Cookies

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
  • Beat in the eggs and egg yolk one at a time until fully incorporated.
  • Mix in the root beer extract and vanilla extract.
  • In a separate bowl, whisk together the flour, cornstarch, pudding mix, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  • Scoop the dough into 2-tablespoon portions and place on a parchment-lined tray.
  • Refrigerate the dough for 20 minutes.
  • Arrange the dough balls 2 inches apart on the prepared baking sheets.
  • Bake for 9 to 11 minutes, or until the edges are set and the centers still look slightly soft.
  • Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the Frosting

  • Beat the butter until smooth and creamy.
  • Gradually mix in the powdered sugar and malted milk powder.
  • Add the heavy cream, root beer extract, vanilla bean paste, clear vanilla extract, and salt.
  • Beat until light and fluffy, about 2 to 3 minutes.

Assemble

  • Spread or pipe the frosting onto the cooled cookies.
  • Sprinkle with crushed root beer barrel candies if desired.
  • Let the frosting set for 15 minutes before serving.

Notes

 

Why These Root Beer Float Cookies Work

These Root Beer Float Cookies combine the nostalgic flavor of a classic root beer float with the soft, chewy texture of a bakery-style cookie. Root beer extract provides the signature soda-shop flavor, while the vanilla malt frosting mimics the creamy vanilla ice cream that makes a root beer float so irresistible. The result is a unique dessert that's perfect for summer parties, birthday celebrations, and holiday cookie platters.

The Secret to Soft and Chewy Cookies

The combination of an extra egg yolk, cornstarch, and instant vanilla pudding mix helps create cookies with soft centers and tender edges. Chilling the dough before baking also prevents excessive spreading, ensuring thick, chewy cookies that stay fresh for days.

Why Malted Milk Powder Is Important

Malted milk powder is the key ingredient that transforms these from simple root beer cookies into true Root Beer Float Cookies. It adds the nostalgic soda fountain flavor associated with old-fashioned vanilla ice cream and gives the frosting a rich, creamy taste that perfectly balances the root beer flavor.

Tips for the Best Root Beer Flavor

Root beer extracts can vary significantly in strength and flavor. Start with the amount listed in the recipe and adjust slightly in future batches if desired. Splitting the root beer flavor between the cookie dough and frosting creates a more balanced flavor profile and helps prevent the medicinal taste that can occur when too much extract is used in one component.

Don't Overbake

For the best texture, remove the cookies from the oven when the edges are set but the centers still appear slightly underbaked. The cookies will continue cooking on the hot baking sheet as they cool. This simple step helps achieve the soft and chewy texture that makes these cookies so delicious.

Storage and Freezing Tips

Store frosted Root Beer Float Cookies in an airtight container at room temperature for up to 5 days. If you'd like to make them ahead of time, freeze the unfrosted cookies for up to 3 months. Simply thaw, frost, and serve when ready to enjoy.

Perfect for Any Occasion

These nostalgic cookies are a fun twist on a classic American treat. Whether you're looking for a unique cookie recipe, a root beer dessert for summer gatherings, or a conversation-starting addition to a cookie exchange, these Root Beer Float Cookies are sure to impress family and friends.