How to Make Holiday Ginger Cookies with Beer

 

Spice up your Holiday Ginger Cookies by adding a splash of beer to round out the festive molasses flavors as well as create a decadent beer buttercream to top! We recommend using a Belgian Christmas Ale or Bourbon Barrel Aged Imperial Stout to add depth and rich character to your dessert. 


Cookie Ingredients
  • 1/2 cup butter softened
  • 1 egg
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 1/2 cups flour
  • 1 pinch salt
  • 1 1/2 tsp baking soda
  • 2 tbs Belgian Christmas Ale (a Stout or Porter will work here too - get creative!)
 
Beer Buttercream Ingredients
  • 1/2 cup butter softened
  • 2 1/2 - 3 cups powdered sugar
  • 2-3 Tbs beer
 
Instructions

Preheat oven to 350 degrees. In a large mixing bowl, cream the butter. Then add the sugar and an egg and mix again. Add molasses & beer and mix until well combined.

Add flour, salt, baking soda and spices to a sifter and gradually sift over wet ingredients while mixing. Beat until well combined, scraping sides as needed.

Refridgerate the dough until chilled - about 10-15 minutes.

Scoop rounded 1 Tablespoon balls of dough onto a parchment-lined cookie sheet. Press down slightly with your finger to flatten. Make sure there is plenty of space as these cookies will expand. Top with rolling sugar (optional).

Bake for 9-11 minutes. Make sure not to overbake! Let the cookies cool completely on a cooling rack. Prepare buttercream by creaming butter and beer, then adding in powdered sugar in 1/2 cup measurements. Thin out to desired consistency with more beer if needed. Mix until well combined and fluffy, scraping down sides as needed.

Once cookies are cooled, spread the buttercream on one cookie and top with another. There will extra frosting, so you can be very generous! Best served fresh and paired with a Belgian Chirstmas Ale or Bourbon Barrel Aged Imperial Stout. You can store leftovers in an airtight container for 2-4 days. 

 

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