Today we have a guest here on the blog and she has kindly brought a platter of molasses stout cookies for us! With stout infused cream cheese frosting.
Meet Leslie – a craft beer fan and a master entertainer. She blogs at From Play Dates to Parties and shares all kinds of party ideas and easy and fun recipes. She developed today’s recipe exclusively for you, just in time for holiday baking:) Way to bake with craft beer!
Beer and cookies. Some think it’s a strange combination. But you and I know that it is surprisingly perfect.
Hi there! My name is Leslie and I am the writer and creator at the blog From Play Dates to Parties, where I share recipes, home decor, parties, and tips to help busy people like you fit creativity into your everyday activities.
As you can probably tell from my blog name, I love parties. And during the holidays, one of my favorite ways to celebrate is to bring a big plate of baked goods as a hostess gift.
Perhaps your host is a fellow beer-lover. Or maybe you just want to add your favorite beverage to some holiday baked goods. Either way, you found the right place, because these molasses stout cookies are completely addictive and perfect for the holiday season.
When you think of baking with beer, you probably immediately think of using stout. Creamy, and higher in sugar content, milk stouts are a particular favorite of bakers.
But for this molasses stout cookie recipe, I wanted to really punch things up. And Out of Bounds Stout by Avery brewing is the perfect choice.
It all starts by making a beer-based syrup, which intensifies the bitter coffee notes in the Out of Bounds Stout, but also provides an easy way to add the most flavor to your baked goods without having to play with too much baking chemistry.
Thankfully, those bitter coffee flavors complement, rather than contrast with the molasses and spices. And the end result is a plate full of stout cookies that are perfectly caky.
Of course, it wouldn’t be the holidays without going overboard, which means a generous helping of stout infused cream cheese frosting.
As I said, it’s the perfect combination. And it may be just perfect enough to convert anyone you know that might question beer and cookies.
- Stout Syrup:
- 12 oz Out of Bounds Stout, or another stout
- 1/2 C sugar
- Molasses Cookies:
- 2.5 cups all-purpose flour
- 1/2 cup bread flour
- 1.5 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 tsp allspice
- 1 cup butter, softened
- 1/2 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 1/4 cup stout syrup
- Stout Infused Cream Cheese Frosting:
- 4 oz. unsalted butter, softened
- 2 cups powdered sugar
- 4 oz. cream softened cheese
- 1 teaspoon vanilla
- 3 T stout syrup
- For the Beer Syrup:
- Combine beer and sugar in a medium stockpot at medium-high heat.
- Stirring regularly to avoid burning the sugar, bring the mixture to a boil.
- Reduce heat to medium-low and simmer until thickened.
- Cool completely before using.
- For the Molasses Stout Cookies:
- In a large bowl, whisk together flours, baking soda, and spices.
- Cream together butter, brown sugar, and egg in a stand mixer until well blended. With the mixer on low, drizzle in the molasses and beer syrup unitl just combined.
- Adding a few spoonfuls at a time, mix the dry ingredients into the wet ingredients on low speed.
- Using a scoop, roll the dough into large balls. Dough will be very sticky.
- Refrigerate dough balls for at least one hour before baking.
- Preheat oven to 350 degrees. Line a sheet with parchment paper and place dough balls 2 inches apart onto the prepared sheet.
- Bake for 8 to 10 minutes, until the tops are cracked and the edges are just starting to brown. Do not overbake.
- Allow the cookies to cool on the pan for at least 5 minutes before removing to a wire rack.
- For the Stout Infused Cream Cheese Frosting:
- In a stand mixer, cream together the butter and cream cheese until smooth.
- Slowly add powdered sugar & beat on high until smooth.
- Add in vanilla and beer syrup, being careful not to over beat the frosting.
Nutrition Information:Yield: 18 Serving Size: 1 grams
Amount Per Serving: Calories: 503Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 62mgSodium: 231mgCarbohydrates: 71gFiber: 1gSugar: 50gProtein: 4g
I want to give huge thanks to Milena and Chris for letting me take over for the day. It was a blast creating a new recipe to share with you!