Preheat oven to 350F. Line a baking sheet with a baking mat and set aside.
Cream butter and coconut sugar until light and fluffy. Add egg and root beer extract, beating well until fully incorporated.
In a small bowl whisk together flour, baking soda, cayenne and salt. Add the flour mixture to the butter mixture, mixing until just combined.
Using a 2-3 tablespoon ice cream scoop, scoop out cookie dough and place on baking sheet about 3 inches apart. Slightly press cookies down with fingers, then transfer to oven and bake for 5-7 minutes until golden on the edges.
Allow cookies to cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely before serving or enjoying.