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.
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.
Alternate Version
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!
Root Beer Buttercream Frosting
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.
Video
Notes
Nutrition facts calculated for original version. If making alternate version with ice cream and root beer, the nutrition facts will be different.