Root Beer Cookies

Root Beer Cookies


"Good old-time flavor!"

Ingredients {{adjustedServings}} servings 223 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees).
  2. Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.
  3. Add flour, baking soda and salt and mix well.
  4. Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
  5. To Make Root Beer Glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.
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Reviews 25

  1. 28 Ratings


Just ok - the flavor was good, definitely identifiable as root beer, and the fact this is a butter based cookie is noticeable as well. Other than that, however, I can't rave about these. The batter doesn't need the buttermilk at all, so I left it out. I chilled the dough for well over an hour yet the cookies flattened more than I would have liked. The amount of "glaze" seemed like a lot, and also seemed as though it would be too heavy, too much like a frosting, for this soft, flat, cookie. So I just mixed up a glaze with the ingredients without measuring until I came up with something of drizzling consistency. I'm glad I thought ahead and bought some candy root beer barrels which I crushed and sprinkled over the glazed cookies. These definitely needed the "prettying up." This was a uniquely flavored cookie but I didn't care for the texture. My thinking is that there is too much butter.


Unique cookies packed with flavor! A slightly easier recipe (without buttermilk) for this would be to use a box of white or yellow cake mix, 2 eggs, and 1/2 cup of oil and add a couple tsp. of root beer extract and use powdered sugar, milk, and extract for glaze with vanilla optional. Thanks for the great idea!


I'm not an excellent cook so I heavily relied on the advice and reviews of others. We used Root beer Concentrate and although it had the appearance of tar, it turned out well. We calculated the recipe for 38 cookie and got 48 and did have to cook them longer than anticipated. For the frosting, we added 1/2 cup powdered sugar and Vanilla Flavoring. Thanks for the advise and help, I feel like i had a coach. It was fun, as it should be.