Root Beer Cookies Recipe

Image of freshly baked root beer pecan cookies topped with creamy frosting, evoking nostalgic soda shop memories
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Root Beer Cookies Recipe Soft and chewy, these cookies are infused with the essence of root beer and studded with chopped pecans for a delightful crunch in every bite Topped with a lusciously creamy root beer-infused frosting, these cookies are a perfect treat for any occasion, evoking memories of soda shop delights with every delicious bite.

Root Beer Cookies Recipe A Flavorful Journey Back to Soda Shop Memories :

This recipe is worth trying out for its unique combination of flavors and textures that will surely delight your taste buds. The infusion of root beer concentrate adds a nostalgic twist to the classic cookie, transporting you back to soda shop memories with every bite. The addition of chopped pecans provides a satisfying crunch, complementing the soft and chewy texture of the cookie perfectly. Furthermore, the creamy frosting, infused with more root beer goodness, adds an extra layer of indulgence to these already irresistible treats. Whether you’re a fan of root beer or simply looking to try something new, these cookies are sure to impress and become a favorite among family and friends.

Root Beer Cookies Recipe

Course: DessertsCuisine: American


Prep time


Cooking time




Total time




  • For the cookies :

  • 1 cup (2 sticks) butter, softened

  • 2 cups packed brown sugar

  • 2 large eggs, room temperature

  • 1 cup buttermilk

  • 3/4 teaspoon root beer concentrate or extract

  • 4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1-1/2 cups chopped pecans

  • For the frosting :

  • 3-1/2 cups confectioners’ sugar

  • 3/4 cup butter, softened

  • 3 tablespoons water

  • 1-1/4 teaspoons root beer concentrate or extract


  • Preheat your oven to 375°F (190°C) and prepare ungreased baking sheets.
  • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated.
  • Stir in the buttermilk and root beer concentrate until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
  • Fold in the chopped pecans until evenly distributed throughout the dough.
  • Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 3 inches of space between each cookie.
  • Bake in the preheated oven for 10-12 minutes or until the cookies are lightly browned.
  • Remove from the oven and transfer the cookies to wire racks to cool completely.
  • While the cookies are cooling, prepare the frosting. In a mixing bowl, combine the confectioners’ sugar, softened butter, water, and root beer concentrate. Beat until smooth and creamy.
  • Once the cookies are completely cooled, spread the frosting generously over the tops of each cookie.
  • Allow the frosting to set before serving.


  • 1 cookie: 130 calories, 6g fat (3g saturated fat), 17mg cholesterol, 96mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein

some tips and tricks to make your Root Beer Cookies recipe perfectly :

  1. Use quality ingredients: Opt for high-quality butter, fresh eggs, and good-quality root beer concentrate or extract for the best flavor.
  2. Soften butter properly: Make sure your butter is softened to room temperature before creaming it with the sugar. This ensures proper incorporation and a smoother cookie dough.
  3. Room temperature eggs: Allow your eggs to come to room temperature before adding them to the batter. Room temperature eggs mix more easily and evenly into the dough.
  4. Properly measure flour: Spoon flour into measuring cups and level off with a knife for accurate measurement. Packing too much flour into the cup can result in dense cookies.
  5. Chop pecans evenly: Chop the pecans into uniform pieces to ensure even distribution throughout the cookie dough.
  6. Don’t overmix: Mix the dough until just combined after adding the dry ingredients. Overmixing can lead to tough cookies.
  7. Space cookies evenly: Place cookie dough on baking sheets about 3 inches apart to allow for spreading during baking.
  8. Test for doneness: Bake the cookies until they are lightly browned around the edges. They may appear slightly underbaked in the center, but they will continue to cook as they cool on the baking sheet.
  9. Cool completely before frosting: Ensure the cookies are completely cooled before frosting to prevent the frosting from melting and sliding off.
  10. Store properly: Store the cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze the cookies (without frosting) for longer storage.

To make Root Beer Pecan Cookiescrecipe you’ll need :

  1. Mixing Bowls
  2. Electric Mixer
  3. Measuring Cups and Spoons
  4. Whisk or Sifter
  5. Rubber Spatula or Wooden Spoon
  6. Baking Sheets
  7. Wire Cooling Racks
  8. Knife or Offset Spatula
  9. Small Bowl (for frosting)
  10. Parchment Paper or Silicone Baking Mats (optional)

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