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Molasses Stout Cookies with Stout Infused Cream Cheese Frosting
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5 from 6 votes

Molasses Stout Cookies with Stout Infused Cream Cheese Frosting

Cook Time10 mins
Total Time10 mins
Course: Dessert
Author: Leslie www.playdatesparties.com for www.craftbeering.com

Ingredients

  • 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

Instructions

  • 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.