Creamy vanilla ice cream sitting in the middle of two happy and moist Root Beer Cookies. One bite of these Root Beer Float Cookie Sandwiches, and it’ll bring you straight into pure root beer float bliss!
Attention to the Root Beer Float lovers, I’ve got an ice cream sandwich for you!
How’s super soft, melt-in-your-mouth root beer cookies sound…
…with a scoop of creamy vanilla ice cream in between?
Root Beer Float Cookie Sandwiches that taste just like you’re eating a Root Beer Float!
Seriously, this is going to blow your mind.
You’ve got the cold vanilla ice cream right dab in the middle of root beer flavored cookies.
The taste will take you back to the last time you had a good old fashioned root beer float.
Speaking of which, when was the last time YOU had a root beer float?
Here’s a little event to mark on your calendars: August 6th is National Root Beer Day.
There. Now you have an excuse to have a root beer float this year.
Back to this version of the Root Beer Float Cookie Sandwiches.
When I’m creating a recipe to share with you, I usually wake up with the idea after dreaming about it. Don’t you dream of food, too?
Other times, I just scope out the ingredients I have in the pantries. My sweet tooth usually leads me straight to the baking pantry. Don’t like to really admit the baking pantry is bigger than the every day food pantry. But, the
several bags chocolate chips need their own space too, you know.
Depending what mood I’m in, is pretty much what kind of recipe I put out.
So, being in a cookie mood in the middle of the afternoon is a given. But, the root beer float mood is happening right now!
This whole idea came about when I noticed the lonely bottle of root beer extract in the cupboard. I had forgotten all about it! I only bought it a while back, because it reminded me of when my grandparents always made homemade root beer in one of those old metal dairy container. Other than that, I had no idea what I was going to do with it. Do you think that’s a little bit of an impulse purchase?
The secret to why these Root Beer Cookies are so soft, is because of the buttermilk.
I always have buttermilk on hand. But, if you don’t happen to have buttermilk, just measure 1 cup of milk and mix in 1 tablespoon of lemon juice or vinegar. Sour cream or plain yogurt also works when you stir a little bit of milk or water together. These work really well for when you’re in a pinch and don’t have buttermilk.
To be very honest with you, it took me quite a few tries to perfect this cookie recipe. As with all of my recipes I present to you.
The final batch of root beer cookies were disappearing off the counter faster than I could tell my family there’s more to them, if they’d only be patient. Jeez, they acted as if I’ve never baked cookies before!
I had no choice but to hurry and knock out the vanilla ice cream and slap a scoop in between the already warm cookies.
This is what happened right before dinner. Nothing’s wrong with a little dessert before you eat a meal, right?
These cookies may be served with or without ice cream. They are very scrumptious all by themselves. Just ask my family that gobbled them ALL up in no time at all!
- 1 cup light brown sugar
- 9 tablespoons unsalted butter, room temperature
- 1 large egg, plus 1 yolk
- 1/4 cup buttermilk
- 2 tablespoons (yes, tablespoons!) root beer extract
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- vanilla ice cream
- In a large mixing bowl, cream together brown sugar and butter for about 1 minute. Add the egg, plus the yolk and mix until combined.
- In a separate bowl, mix buttermilk, vanilla, and root beer extract together. Mix into the sugar and butter mixture. In another separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add these dry ingredients into the mixture until you no longer see flour. Do not over mix. The cookie dough will look very soft, but will firm up when resting in the refrigerator for at least one hour.
- Preheat oven to 350 degrees. Use a medium cookie scoop drop at least 2 inches apart on a covered baking sheet. Lightly press the top of the rounded dough. Bake for 12-14 minutes and allow to cool on the hot sheet for 3 minutes after pulling them out of the oven. Then transfer them to a cooling rack or flat surface to cool completely.
- Cool cookies completely before putting ice cream in between them.
- May store ice cream cookie sandwiches in freezer. Wrap individually with plastic wrap.
- Makes 36 (medium size) cookies. Makes 18 ice cream cookie sandwiches.
If you had to choose… ice cream or cookies? (In this case, you get both!)I’m sharing these Root Beer Float Cookie Sandwiches with: Mommy Hates Cooking Ginger Snap Crafts Lady Behind The Curtain Tiny Sidekick Simply Sweets By Honeybee Play. Party. Pin. Dining Design Diapers A Prudent Life Nancherrow Today’s Creative Blog Cooking With Curls Yummy Healthy Easy Sewlicious Home Decor Your Homebased Mom Call Me Pmc Kleinworth & Co. Cozy Little House Three Mango Seeds The New Mrs. Adventures Eazy Peazy Mealz Crafty Wife Epic Mommy Adventures Buns In My Oven The Best Blog Recipes Life Is Fantasmic