So.. beer cookies!
I don’t know if I’ve ever been more excited to share a recipe in my life!
These beer cookies are to die for and I have to say huge thanks to the Beeroness for showing me the way to begin baking and cooking with more beer.
That woman is amazing!
I mean… who doesn’t love beer? Ok. Nevermind, I know a few people that don’t like beer and then there are those that don’t drink, so I forgive you.
But these cookies are amazing. They so so light and soft and chewy that I about ate a whole batch before I was even able to take a photo of them.
I love soft cookies and these ones are about the softest I’ve ever made.
Even after a couple days in in an air-tight container they still tasted like they just came out of the oven.
And that’s really hard to do because most of the cookies I’ve ever made turn hard and crunchy after just a few hours.
Not good. I don’t like crunchy cookies.
So, make yourself a batch of these amazing cookies. It is the weekend after all!
Brown Sugar Beer Cookies
- 3/4 cup unsalted butter room temperature
- 1 1/4 cups packed light brown sugar
- 1 large egg
- 1/3 cup beer
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp corn starch
- 1/2 tsp ground cinnamon
- Preheat oven to 325° F. Prepare baking sheets by spraying with non-stick cooking spray or covering with parchment paper. Set aside.
- In a stand mixer, cream together the butter and brown sugar. Add egg yolk and vanilla and mix until just combined. Add beer and mix again until just combined.
- Add both flours, baking soda, baking powder, salt, cinnamon, and cornstarch and mix until just combined.
- Scoop out cookie dough by the rounded tablespoon full onto prepared cookie sheets.
- Bake at 325° F for 12-14 minutes. Immediately remove cookies from cookie sheet after baking and allow to cool to room temperature.