Root Beer Float Cookies (Gluten-Free)

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READY IN: 30mins
Recipe by Andrew Mollmann

Modified this recipe to be GF with great success: The cookies have the most perfect texture. Can substitute 1/4 cup skim milk + 1/4 Tbsp vinegar for the buttermilk. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Lightly grease cookie sheets.
  3. In a large bowl combine granulated sugar, brown sugar, butter, shortening, buttermilk, egg, root beer extract and vanilla.
  4. Beat at medium speed until well blended.
  5. Add flour mixture, baking soda and salt.
  6. Beat on low speed until dough forms.
  7. Drop by heaping teaspoonful 2 inches apart on cookie sheet.
  8. Bake 10-12 minutes or until set. Cool completely.
  9. In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
  10. Once cookies are cool, spread frosting evenly over cookies.
  11. Let dry completely before storing in container.

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