Irresistible Root Beer Float Sandwich Cookies: A Taste of Summer in Every Bite

There’s an undeniable magic to a classic root beer float. That fizzy, sweet elixir that comes alive when poured over generous scoops of creamy vanilla ice cream. It’s a nostalgic treat, a sip of pure summer joy, evoking memories of childhood and sun-drenched days. While I might not reach for a plain root beer soda very often – perhaps only a couple of times a year, usually when I need a quick drink on the go and other options are limited – the moment vanilla ice cream enters the picture, I’m completely captivated. That delightful bubbly sweetness paired with the rich, cold creaminess is simply irresistible.

However, as much as we adore them, root beer floats aren’t exactly the most practical take-along treats, especially when you’re out and about enjoying the warm summer sun. The melting ice cream makes them a sit-down indulgence. This is where the inspiration for a more portable, equally delicious version comes in. Last year, I channeled this love into creating Root Beer Float Cupcakes, which were a fantastic hit. This year, I’ve taken the concept a step further, crafting these incredible Root Beer Float Sandwich Cookies – two perfectly chewy root beer flavored cookies embracing a luscious vanilla cream filling. They deliver the quintessential taste of a root beer float, perfectly encapsulated in a delightful cookie form!

The Genius Behind the Float (and the Cookie!)

Have you ever wondered about the origins of the root beer float? Who was the brilliant mind behind such a simple yet revolutionary combination? Did someone have a flash of genius, thinking, “What if I mixed root beer and vanilla ice cream?” Or perhaps, it was a serendipitous accident, a happy spill of root beer into a bowl of melting ice cream that led to this glorious invention. Whoever it was, they deserve a hearty handshake and a medal for bringing such a unique and beloved treat into existence. And for those of us who love that flavor but crave convenience, these Root Beer Float Sandwich Cookies are our culinary heroes, offering all the delightful taste without the inevitable meltdowns.

The Secret Ingredient: Root Beer Extract

Here’s a little secret for achieving that authentic root beer flavor in these cookies: there isn’t any actual root beer soda in the cookie dough! If you’re familiar with the magic of vanilla extract in baking, you’ll understand the concept behind our star flavor enhancer: root beer extract. This concentrated liquid delivers all the distinct, aromatic notes of root beer without adding excess liquid that could throw off the cookie dough’s consistency. It truly captures the essence of that unique sassafras flavor profile.

You can typically find root beer extract in the baking aisle of most well-stocked grocery stores. McCormick is a widely recognized brand that produces it, and it’s also readily available online at Amazon. The moment you open the bottle, the aroma is unmistakable – it smells exactly like a fresh bottle of root beer, promising that familiar, delightful taste in every bite of these cookies. Using extract allows for a consistent, vibrant flavor that truly shines through in the baked cookie, perfectly mimicking the experience of sipping a frosty root beer.

Crafting the Creamy Vanilla Filling

To truly capture the “float” experience, the vanilla filling is just as crucial as the root beer cookies. For this recipe, I went the extra mile to achieve that authentic vanilla bean ice cream flavor and appearance. I meticulously scraped the seeds from a fresh vanilla bean pod directly into my buttercream frosting. The tiny specks of vanilla bean not only add a rich, deep vanilla flavor but also give the frosting that characteristic speckled look, reminiscent of gourmet vanilla bean ice cream.

If you don’t have a vanilla bean on hand or prefer a quicker approach, substituting with a good quality vanilla extract works perfectly fine. You’ll still achieve a wonderfully creamy and flavorful vanilla buttercream that complements the root beer cookies beautifully. The key is to ensure your butter is softened to room temperature for the frosting, allowing it to whip up into a light, airy, and spreadable consistency. This filling acts as the “ice cream” in our cookie float, bringing together the two distinct flavors in a harmonious balance that makes these sandwich cookies truly irresistible.

And for those feeling extra adventurous and without any immediate plans to leave the house, consider taking these cookies to the next level: use a scoop of real vanilla ice cream between two cookies for an ultimate root beer float ice cream sandwich! Just be prepared for a delicious, but slightly messy, experience.

Tips for Baking Perfect Root Beer Float Sandwich Cookies

Creating these delightful cookies is a straightforward process, but a few tips can help ensure your batch turns out perfectly chewy and flavorful every time:

• Softened Butter is Key: For both the cookies and the frosting, make sure your unsalted butter is properly softened. This allows it to cream smoothly with the sugar, creating an airy base for your dough and a smooth, lump-free frosting.
• Don’t Overmix: Once you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to tougher cookies instead of that desired chewy texture.
• Root Beer Extract Measurement: Be precise with the root beer extract. It’s potent, so a tablespoon is usually sufficient to give a vibrant, authentic flavor without being overpowering.
• Uniform Cookie Size: Using a cookie scoop (1 1/2 tablespoon size is ideal) ensures that all your cookies are roughly the same size. This not only makes for prettier sandwich cookies but also ensures they bake evenly.
• Cool Completely: Before attempting to fill your cookies, make sure they are cooled completely on a wire rack. Warm cookies will melt the buttercream filling, leading to a runny mess. Patience is a virtue here!
• Creamy Frosting Consistency: When making the vanilla filling, add the heavy whipping cream gradually until you reach your desired smooth and creamy consistency. If it’s too thick, add a tiny bit more cream; if too thin, a touch more powdered sugar can help.

These simple guidelines will help you achieve cookies that are perfectly flavored, beautifully textured, and an absolute joy to eat.

Root Beer Float Sandwich Cookies

Yield:
9 cookies

Ingredients

• 1 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 egg
• 1 tablespoon root beer extract

Vanilla Filling

• 1 1/2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 1 tablespoon heavy whipping cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)

Instructions

1. Preheat the oven to 375F degrees. Line two cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, salt, and baking soda.
3. In a large mixing bowl, beat together the butter and brown sugar until creamy. Beat in the egg then add the root beer extract. Gradually beat in the flour mixture.
4. Using a 1 1/2 tablespoon cookie scoop, scoop cookie dough onto the cookie sheets (roughly 1 1/2 inch balls). Bake 10-12 minutes or until the edges are firm. Cool for a few minutes then remove to cooling racks to cool completely.
5. For the filling: In a large mixing bowl, beat together the powdered sugar and butter until combined. Add the cream and beat until smooth and creamy. Scrape in the vanilla bean (or add vanilla extract) and beat another minute to combine.
6. Spread some of the filling onto one cookie; top with another cookie. Repeat until all of sandwiches are made. Store the cookies in an airtight container for up to a week.

Notes

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

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Serve Them Up: Perfect Occasions and Creative Twists

These Root Beer Float Sandwich Cookies are more than just a dessert; they’re a conversation starter and a guaranteed crowd-pleaser. They’re perfect for summer barbecues, potlucks, Fourth of July celebrations, or just a sweet afternoon treat. Their portability makes them an excellent alternative to actual ice cream floats when you need something that won’t melt in minutes. Pack them for a picnic, take them to a friend’s house, or simply enjoy them on your porch with a glass of milk.

While delicious as is, don’t hesitate to get creative! You could add a few drops of red food coloring to the vanilla filling for a festive touch, or perhaps roll the edges of the filled cookies in some sprinkles for extra flair. As mentioned before, for an indulgent twist, try swapping the buttercream filling for a scoop of actual vanilla ice cream to create true Root Beer Float Ice Cream Sandwiches. Just be sure to serve and eat these immediately, as the ice cream will melt quickly.

Source: Adapted from Taste Of Home

If you enjoyed these Root Beer Float Sandwich Cookies, you may also like these other recipes from me:

• Root Beer Float Cupcakes
• Mexican Hot Cocoa Sandwich Cookies
• German Chocolate Ice Cream Sandwich Cookies