Root Beer Float Pinwheels

12 Apr

I stumbled upon a recipe containing root beer concentrate and immediately wanted to create a root beer cookie. The only problem I had was finding root beer concentrate. I checked half a dozen stores in Seattle and did not have any luck. I was reluctant to purchase it online because I did not want to purchase a six-pack of concentrate. Thankfully, my mom checked for me back home in Minnesota. I used McCormick root beer concentrate. It does not list it online, but the side of the box does list it as a gluten-free food. Since most root beer contains caramel color, if you choose a different concentrate make sure it is gluten-free.

These cookies turned out great. They are a fantastic blend of root beer and vanilla. I start with my favorite sugar cookies and then added a hefty dose of vanilla paste and root beer concentrate. All the flavors you would expect from a root beer float.

Root Beer Float Pinwheels

~ Makes 36 cookies ~


  • 9.7 oz almond-coconut flour blend
  • 1.2 oz millet flour
  • 1.1 oz corn flour
  • 0.9 oz potato flour
  • 0.7 oz garbanzo flour
  • 1.2 oz flaxseed meal
  • 1/2 + 1/8 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 7 oz unsalted butter
  • 4.7 oz granulated sugar
  • 3.6 oz powdered sugar
  • 2 eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 1/2 teaspoons root beer concentrate
  • 2 teaspoons vanilla paste
  • Powdered sugar, for rolling


In another bowl, whisk together 14.5 oz almond-coconut, millet, corn garbanzo, and potato flour; flaxseed meal; baking powder and soda; cream of tartar; and salt.

In the bowl of an electric mixer, cream together butter and sugars until light and fluffy. Add eggs one at a time, mixing thoroughly. Beat in the vanilla extract. Add flour mix until combined.

Divide dough in half. Kneed the root beer concentrate into one portion of the dough and the vanilla paste into the second portion half of dough.

Working on parchment paper, roll the vanilla dough into an 8 x 13-inch rectangle, approximately 1/4-inch thick; if dough is sticking lightly flour with almond-coconut flour. Place dough in freezer until firm. On a second piece of parchment paper, roll root beer dough into an 8 x 13-inch rectangle, remove any excess flour from surface. When vanilla dough is firm enough to handle, remove from freezer and brush any excess flour of the surface. Invert the vanilla dough on top of the root beer dough and remove parchment paper. Allow the vanilla dough to warm to room temperature. Roll dough into a log, starting from the long side of the dough. Wrap log in parchment paper and refrigerate overnight.

Heat oven to 375 F.  Line cookie sheets with parchment paper.

Unwrap cookie dough and slice cookies into 1/4 to 1/3-inch slices. Bake cookies for 10 minutes until just beginning to brown. Cool the cookies for 2-3 minutes on baking sheet. Move cookies to cooling rack and cool completely.

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