This Root Beer Float Cookies Cups recipe is perfect for summer! Make them with root beer buttercream frosting or with real ice cream and root beer for a fun dessert.
It isn’t summer until you’ve got root beer floats, right? Or maybe you are like my family and you enjoy floats year round. Either way, it’s time for a summer version of my hot chocolate cookie cups: Root Beer Float Cookie Cups. Today I am going to share two different ways to serve these cookies cups, one with frosting and one with ice cream and root beer.
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Spray a mini muffin pan with cooking spray. For best results, I love to use a silicone mini muffin pan.
Add a tablespoon of sugar cookie dough to each cup.
To make this really easy, I used Pillsbury Ready-To-Bake Sugar Cookie dough but you can use homemade sugar cookie dough, if you prefer.
Bake at 350 degrees for 20-25 minutes. I baked my first batch for 20 minutes and they were soft and very light in color. I baked the second batch for 25 minutes and they were harder and more of a golden color.
Allow the cookie cups to cool and they will easily slide out of the pan.
Break or cut the upper loops off of mini pretzels to use as handles.
Melt vanilla almond bark and attach a handle to the side of each cookie cup, holding them in place for several seconds. Set them in the mini muffin pan to harden.
Version 1: Root Beer Float Cookie Cups with Ice Cream and Root Beer
Coat the inside of each cookie cup with melted vanilla almond bark.
When ready to serve, put a tiny scoop of vanilla ice cream, about one teaspoon, into each cup.
Pour in some root beer, add small segments of straws and quickly enjoy before the cookies dissolve!
Version 2: Root Beer Float Cookie Cups with Buttercream Frosting
For the second verison, put a scoop of root beer buttercream into each cookie cup. Use the back of the scoop to squish the buttercream (to make it look more like a foaming root beer float) and to make a small indent in the top.
Pipe vanilla buttercream into the small indent in root beer buttercream.
Add small paper straw segment to each cookie cup.
The Root Beer Float Cookie Cups with buttercream frosting can be made ahead of time, so they are perfect for parties. My kids thought the cookie cups with ice cream and root beer were more fun though!
- Sugar cookie dough 1 package Pillsbury Ready-To-Bake sugar cookies or use homemade dough
- Vanilla almond bark
- Mini pretzels
- Optional: vanilla ice cream and root beer
- Preheat oven to 350 degrees.
- Coat silicone mini muffin pan with cooking spray.
- Put one tablespoon of sugar cookie dough into each cookie cup. (This is one of the ready-to-bake segments.)
- Bake for 20-25 minutes.
- Allow the cookies to cool before removing from the pan.
- Break or cut the upper loops off of mini pretzels to use as handles.
- Melt vanilla almond bark and attach a handle to the side of each cookie cup, holding them in place for several seconds. Set them in the mini muffin pan to harden.
- Coat the inside of each cookie cup with melted vanilla almond bark.
- When ready to serve, put a tiny scoop of vanilla ice cream, about one teaspoon, into each cup.
- Pour in some root beer and quickly enjoy!Pour in some root beer and quickly enjoy!
- 1/2 cup butter softened
- 1/2 cup shortening
- 4 cups powdered sugar
- 3 tsp root beer concentrate I used McCormick
- 1/2 cup marshmallow cream
- 1 tbsp milk
- Beat the butter and shortening until smooth and creamy.
- Slowly mix in the powdered sugar one cup at a time.
- Beat in the root beer concentrate, marshmallow cream, milk until light and fluffy.