Root Beer Float Cookies

(Given Away at Soda Sippin’ Saturday)

ROOT BEER FLOAT COOKIES: 40 minutes, 60 cookies


1 cup granulated sugar

1 cup brown sugar (packed)

1 cup butter (softened)

½ cup buttermilk

2 eggs

2 teaspoons root beer extract

1 teaspoon vanilla

4 cups all purpose flour

1 teaspoon baking soda

¼ teaspoon salt


1 cup confectioners’ sugar

1 tablespoon half and half

2 teaspoons butter (softened)

1 teaspoon root beer extract


Preheat oven to 375 degrees

Lightly grease cookie sheet

In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.

Beat at medium speed until blended.

Add flour, baking soda and salt.

Beat at low speed until dough forms.

Drop heaping teaspoonful 2 inches apart on cookie sheet.

Bake 10-12 minutes or until set. Cool completely.

 In a bowl combine frosting ingredients and beat at low speed until smooth.

Spread frosting evenly over cookies.

Let dry completely before storing in container.


     Root Beer Float Pie


1 tub (8 ounces) frozen reduced-fat whipped topping (such as Cool Whip), thawed
3/4 cup cold diet or regular root beer (I used regular Dougie Dog Root Beer)
1/2 cup fat-free or regular milk
Root Beer Extract to taste. (strength can vary greatly by brand)
1 package (4 serving size) instant vanilla pudding mix
1 graham cracker crust (store bought or homemade)
8 Maraschino cherries


Combine the root beer, milk and pudding mix in a large bowl.
Mix with a whisk until it begins to thicken. Fold in half of the whipped topping and desired amount of root beer extract. Start with just a little of the extract and give it a taste. You can continue adding more until desired flavor is reached. Spread into the pie crust. Refrigerate for 5 minutes. Top with remaining whipped topping.
Slice the pie into 8 even slices (this makes it really easy to cut when it’s frozen). Add a cherry on each slice.
Freeze 8 hours or overnight.

This pie will seem a little bit runny prior to freezing. Prior to freezing, slice the pie, this makes for easy serving once ready!

Pictures of the Process coming soon!!

Root Beer Pulled Pork

You will need: 2 to 3 pounds pork loin or roast

2 bottles of root beer (we used Henry Weinhard’s Root Beer)

1 onion sliced

2 garlic cloves chopped

1/2 teaspoon root beer extract (We used Royal Root Beer Extract)

1/2 cup good quality BBQ sauce

Salt and Pepper

Dash of Garlic powder

Kaiser buns

Place pork, onion, garlic and spices in stock pot. Pour root beer & extract all over. Cook on low on stove top for 4 to 5 hours until meat falls apart. Drain the liquid and stir in the BBQ sauce. Serve with broccoli slaw and Kaiser buns. Enjoy!

* This could also be done in a slow cooker. We suggest Henry Weinhard’s Root Beer & Royal Root Beer Extract (both sold at Soda Pop Central) Of course you are welcome to try any of our other 100 types of Root Beers!!

Pictures Coming Soon!

Vernors Fall Treat


Vernors Gingerale

Cinnamon Stick

Orange Sherbert

Orange Slice


Heat Vernors gingerale to boiling

Remove from heat

Add cinnamon stick and stir for 30 seconds

Remove cinnamon stick

put 2 scoops of orange sherbert into a glass

Pour hot Vernors over sherbert

Garnish with orange slice over rim of glass.

Picture coming soon!