How to Make Root Beer Float Cookies

Step-by-Step Guide

1. 1

   Step 1: Preheat the oven to 350°F (180°C).

   Line 2 baking sheets with parchment paper.
2. 2

   Step 2: Place the butter

   Beat the ingredients at medium speed with a handheld mixer or a stand mixer with a paddle attachment.
   
   When you’re done, the butter mixture should be light and fluffy. , Beat for 30 seconds or until the ingredients are well combined. ,,,, Alternatively, you can drop 2 teaspoons worth of dough at a time onto the baking sheet. ,,,,,
3. 3

   Step 3: granulated sugar and brown sugar in a mixing bowl.

4. 4

   Step 4: Add the buttermilk

5. 5

   Step 5: eggs and root beer extract.

6. 6

   Step 6: Whisk the flour

7. 7

   Step 7: baking soda and salt together in a separate bowl.

8. 8

   Step 8: Add 1 cup of the dry ingredients to the wet ingredients and mix them at low speed until the dry ingredients are just incorporated.

9. 9

   Step 9: Keep adding the dry ingredients in 1-cup increments until you have incorporated all of the dry ingredients into the wet ingredients.

10. 10

    Step 10: Drop the dough onto your baking sheet using a cookie scoop.

11. 11

    Step 11: Bake 1 cookie sheet at a time for 10 to 12 minutes or until the cookies are set and lightly browned on the bottom.

12. 12

    Step 12: Place the cookies on the stovetop and cool them for 2 minutes and then immediately place the second baking sheet into the oven.

13. 13

    Step 13: Loosen the cookies from the first baking sheet with a spatula and transfer them to wire racks to cool completely.

14. 14

    Step 14: Add a fresh piece of parchment paper and an additional batch of dough to the first cookie sheet after it has cooled.

15. 15

    Step 15: Continue to bake the cookies

16. 16

    Step 16: prepping one baking sheet while the other sheet of cookies is baking.

Detailed Guide

About the Author