This Root Beer Float Cookie 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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Where is the Root Beer Float Cookie Cups recipe? In this post, I will share step-by-step instructions with photos for how to make the cookie cups, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipes by scrolling down to the bottom of the post.
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. Hold them in place for several seconds to ensure that it stays put. Set the cookie cup with the handle upwards, in the mini muffin pan to harden.
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 a small paper straw segment to each cookie cup.
Alternate Version: 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!
Root Beer Float Cookie Cups FAQs
1. Is it possible to make these cookie cups be made ahead of time? Yes, they can be made ahead of time and stored in an airtight container in the fridge or the freezer.
2. Can I use store-bought sugar cookie dough instead of homemade sugar cookie dough? Yes, you can use whichever you prefer. This recipe has never been tested with homemade cookie dough so results may differ.
3. How do I prevent my cookie cups from sticking to the pan? Greasing the pan helps as well as rolling the cookie dough balls in sugar. Using a silicone pan or a good, non-stick mini muffin pan is a great option.
4. What should I do if the cookie cups are stuck in my pan? Allow the cookie cups to cool completely. Then, use a thin, flexible knife to pry up the edges of the cookie cup and run the knife along the edge of the cookie cups.
Want More Cookie Cups Recipes? We’ve Got You Covered!
Hot Chocolate Cookie Cups: These ORIGINAL Hot Chocolate Cookie Cups made with sugar cookie dough are filled with hot chocolate ganache, have a pretzel handle and mini marshmallows on top!
Red Velvet Hot Chocolate Cookie Cups: Red Velvet Hot Chocolate Cookie Cups recipe with red velvet cookie cups, chocolate ganache, a pretzel handle, and mini marshmallows.
Flower Pot Cookie Cups: These Flower Pot Cookie Cups have sugar cookie cups, chocolate ganache, and Oreo dirt, they are as good to eat as they are cute to look at.
Easter Basket Cookie Cups: These adorable Easter Basket Cookie Cups are almost too fun to eat! An Easter dessert recipe filled with buttercream frosting, chocolate bunnies, and chocolate eggs.
These easy 2 Ingredient Cookie Cups from Crazy For Crust are an easy treat everyone loves.
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.
- 16 oz sugar cookie dough (I used Pillsbury Ready-To-Bake sugar cookies)
- 4 oz vanilla almond bark
- 12 mini pretzels
- Alternate Version: additional almond bark, 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.
While the cookies are cooling, make the buttercream frosting recipe below.
- 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.
Put a scoop of root beer buttercream frosting into each cookie cup and top with vanilla buttercream frosting.
- 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!
Beat the butter and shortening until smooth and creamy.
Slowly mix in the powdered sugar one cup at a time.
Beat in the marshmallow cream, milk until light and fluffy.
Remove 1/2 cup of buttercream frosting and set it aside.
Stir the root beer concentrate into the remaining buttercream frosting.
Nutrition facts calculated for original version. If making alternate version with ice cream and root beer, the nutrition facts will be different.