Root Beer Float Cookies with Ice Cream Buttercream
Perfectly chewy-in-the-center-crisp-outside cookies get the soda shop treatment, with a root beer flavor base and a fun spread of vanilla ice cream buttercream on top.
Servings 32 cookies
Calories 254kcal
Ingredients
Root Beer Cookies
- 1 Cup Sugar
- 2 Tbsp Root Beer Syrup
- 1 Cup Butter
- ¼ Cup Brown Sugar
- 2 Eggs
- 2 ½ Cups All-purpose flour
- ½ Cup Cornstarch
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
Ice Cream Buttercream
- ¾ Cup Vanilla Ice Cream melted to room temperature
- ¾ Cup Butter room temperature
- ¾ tsp Vanilla Bean Paste
- 5 Cups Powdered Sugar
Instructions
Root Beer Cookies
- In a small bowl, combine the root beer syrup and granulated sugar. Mix to incorporate the liquid into the sugar, and you should end up with a consistency similar to brown sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter with both the brown sugar and the root beer sugar on medium speed until fluffy, about 3-4 minutes. Add in the eggs and continue mixing to fully incorporate. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until combined. Add the dry ingredients into the mixer bowl all at once and mix on low speed until just combined.
- Cover and chill the dough in the fridge for half an hour, or up to overnight. Preheat the oven to 375°F with a rack in the center. Line 1-2 baking sheets with parchment paper.
- Use a 1.5-inch cookie scoop place balls of chilled dough on the prepared baking sheet(s) at least 2 inches apart. Chill any remaining dough between batches, see note.
- Bake cookies for 7-9 minutes. They will appear puffy and underdone, with the edges just beginning to crisp. Allow the cookies to rest on the pan for at least 5 minutes, then move them to a cooling rack to cool completely.
Ice Cream Buttercream
- While the cookies are cooling, in a clean bowl of a stand mixer fitted with the paddle attachment, combine the ice cream, butter, and vanilla bean paste. Mix on medium speed until light and very fluffy, about 5 minutes.
- Add the powdered sugar into the mixer bowl 1 cup at a time, and fully incorporate each cup before adding in the next, until the frosting is thickened and holds its shape.
- If desired, fit a piping bag with a large round tip. Pipe or spread the frosting onto the fully cooled cookies. Chill in the fridge or enjoy immediately.
Notes
- Baking cookies in batches: When making cookies, I like to work with 2 baking sheets. While one is in the oven, you can scoop the cookies for the next batch. Then, while the first pan is resting, begin baking the second.
- Make ahead tips:
- The cookie dough can be made in advance and stored covered in the fridge overnight. You can also shape individual cookie dough balls and freeze them to use later. Baking cookies from frozen may take slightly more time.
- Frosted or unfrosted cookies can be stored in the fridge in a sealed container for 4-5 days, or frozen for up to 2 months. Thaw frozen cookies in the fridge. Enjoy them chilled or warmed to room temperature.