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Old-Fashioned Root Beer Cookies with Soda Flavor
Dolce Flav
Rated 5.0 stars by 1 users
Category
Soda Flavor
Author:
Dolce Flav
Servings
18
Prep Time
10 minutes
Cook Time
10 minutes
Make soft, nostalgic root beer cookies by creaming butter, brown sugar, egg, and buttermilk, then mixing in root beer extract (soda flavor) for that classic soda-shop taste. Stir in flour, baking soda, and salt, scoop onto sheets, and bake until lightly set. While cookies are warm, whisk a quick root beer glaze and spread over the tops for a frosted, float-like finish. Adapted from a high-ranking Allrecipes cookie that explicitly uses root beer extract and provides the times and yield used here.
Ingredients
Cookies
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1 cup packed brown sugar
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½ cup unsalted butter, softened
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1 large egg
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¼ cup buttermilk
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1 teaspoon root beer extract
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1 ¾ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
Root Beer Glaze
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2 cups confectioners’ sugar
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⅓ cup unsalted butter, softened
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1 ½ teaspoons root beer extract
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2 tablespoons hot water
Directions
Cream the base: Preheat oven to 350°F (180°C). In a bowl, beat brown sugar and butter until light and fluffy. Add egg, buttermilk, and root beer extract (soda flavor); mix until smooth.
Combine dry ingredients: In a second bowl, whisk flour, baking soda, and salt. Fold into the wet mixture until a soft dough forms.
Scoop & bake: Drop teaspoonfuls of dough 2 inches apart on greased or lined baking sheets. Bake 6–8 minutes until set and lightly golden at the edges. Cool on sheets 2 minutes, then transfer to racks.
Frost with soda-flavor glaze: Whisk confectioners’ sugar, butter, root beer extract, and hot water until glossy. Spread over warm cookies so it melts into a soft glaze. Let set before serving.
Recipe Note
10 FAQs
Does this recipe really use soda flavor?
Yes—root beer extract (soda flavor) is in both the dough and the glaze for authentic taste.
Can I swap extract for root beer soda?
Extract delivers concentrated flavor without extra liquid; soda alone won’t taste as strong. If substituting, reduce other liquids slightly and expect a milder result. (Baking sites recommend concentrated root beer flavor for best impact.)
What brand of soda flavor works best?
Use any baking root beer extract/concentrate you like; strength varies by brand, so taste your glaze and adjust.
How do I make the cookies more “float-like”?
Add a little extra extract to the glaze and top with a swirl of vanilla buttercream for that ice-cream note—common in root beer “float” cookie riffs.
My cookies spread—what happened?
Dough may be warm/soft. Chill 15 minutes before baking or add 1–2 tablespoons flour to stiffen slightly.
Can I make sandwich cookies?
Yes. Bake slightly smaller cookies and fill with vanilla or marshmallow buttercream.
How do I store these cookies?
Keep airtight at room temp up to 3 days or refrigerate up to a week; the glaze stays soft.
Can I freeze them?
Freeze unfrosted cookies up to 2 months; thaw and glaze fresh for best texture.
Glaze vs. frosting—what’s better?
The Allrecipes version uses a quick glaze; a thicker buttercream makes them richer and more “float-like.”
Can I use other soda flavors?
Absolutely—cream soda flavor or cola flavor can work in the same format; adjust to taste since intensity differs by extract.