Long-time readers of this blog (my family), may remember these Root Beer Float Cupcakes of 2013. They were memorable for a few reasons: my first time baking with root beer extract and finding out how good the combination was, and a big breakthrough moment of getting the photos accepted to the site Foodgawker (which was major at the time, even if they have since become less popular). I remember being inordinately proud of them. They really felt like a cut above a lot of what I had baked previously. But, for as often as I look back at those cupcakes fondly, I ought to do more baking with root beer! When I remembered I had root beer extract in my pantry, and the Super Bowl was approaching, these cookies came into being.

These were initially going to be brownies, to continue my Brownie Kick of 2025. But I had ideas for Super Bowl themed decorations (see below) that were only going to work on cookies, so I switched it up. I guess I will have to make the root beer float brownies another time. Twist my arm!

Naturally, I fell back on my go-to cookie recipe, which has proved endlessly diverse. I’m thinking I need to put together a formal “cookbook” of sorts dedicated to just that cookie recipe, with instructions on how to alter the recipe. Because this is the 8th iteration I’ve made of them, beyond the original recipe! It’s just too easy, and too good.

Since these were for a special occasion, I had to make sure I finally put some store-bought football sugar cookies that I had sitting in the freezer for a while (waiting for a football season baking post that I never got around to). Topped with sprinkles for both teams… Gameday dessert doesn’t get much better!

I’ll be cheering for the Chiefs – and not just because I’m a bandwagon-er! They’re my third tier team that I root for: Packers first, then Vikings, and then the Chiefs, Ravens, or Steelers are the teams that I will be happy for if they win. The Eagles are not on this list, possibly due to my beef with Jason Kelce, and possibly due to the fact that they beat the Packers twice this past season.

I’ve said this to my family before, but seeing Jason Kelce pop up in a collaboration with Christina Tosi actually gave me some empathy for the men who were up in arms about all the coverage the NFL was giving Taylor Swift. I simply do not want Jason Kelce in my baking content. Get out of my world! My feed of baking videos and photos does not need retired linemen! Let me consume baking content in peace!

Since I will be in Indy for the Super Bowl weekend, I made sure the decorated cookies were packed up oh-so-professionally for my brother to take over to my sister’s house. Because I am never not a professional!

These cookies can be enjoyed with or without the extra decorations of course. But I do like the crunch that the sprinkles add, even if you’re not doing a Super Bowl special!

Chocolate Root Beer Float Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Audrey
Array: Array
Total Time: 0 hours

Ingredients

For the Chocolate Root Beer Cookies:

2 sticks unsalted butter, room temp
1 1/2 cups sugar
2 tbsp glucose or corn syrup
2 eggs
2 tsp root beer extract
2 cups flour
1/2 cup cocoa powder
2/3 cups milk powder
1 tsp baking soda
2 tsp cream of tartar
1 1/4 tsp kosher salt

For the Vanilla Frosting:

2 sticks unsalted butter, at room temperature
3 to 4 cups confectioners’ sugar, sifted
1⁄8 teaspoon salt
1 1/2 teaspoons vanilla extract or vanilla bean powder
2 tablespoons heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Make the cookies:

Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the eggs and root beer extract and beat for 7-8 minutes.
Reduce mixer speed to low and add in the flour, cocoa powder, milk powder, cream of tartar, baking soda, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. If you’re making smaller cookies, reduce the cook time accordingly. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

Make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
Add 2 cups of the confectioners’ sugar, the salt, and vanilla. Beat on low speed until the sugar is well incorporated.
Add another 2 cups sugar and the cream. Add remaining 2 cups of sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
Frost cookies generously.
Top with decorations as desired.