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Recipe: White Beer Cookies
It’s time for our annual baking with beer blog post. That’s right, while some like to sip a tall one, we like to add it to interesting recipes like White Beer Cookies. These sweet and slightly spicy cookies have a smooth yeasty flavor from the beer and a bright, tart zing from the orange zest. It’s the perfect treat for St. Patty’s Day (or any day, for that matter).
White Beer Cookies
adapted from Sean LaFond
24 oz. Belgian-style white beer
5 tablespoons honey
3/4 cup butter, softened
1 1/4 cups powdered sugar
1 egg
1/2 teaspoon vanilla
1 orange, zested
2 teaspoons ground coriander
1/4 teaspoon nutmeg
2 cups flour
1/2 teaspoon baking soda
for icing:
1 cup powdered sugar
1 tablespoon orange juice
1 tablespoon milk
orange zest
Directions
In a saucepan over medium heat, stir beer and honey together and reduce until there is about 1/3 cup of liquid. Remove from heat and allow to cool to room temperature. Preheat oven to 350 degrees. In a mixing bowl, cream the butter and sugar together, then add the vanilla, orange zest, coriander, nutmeg and beer reduction and mix until well combined. Add the flour and baking soda and mix until dough is fluffy and even. Spoon rounded tablespoons of dough onto prepared cookie sheets and bake for 13-15 minutes, or until cookies begin to brown around the edges. Remove to a cooling rack and prepare icing by whisking sugar, juice, milk and zest together. Drizzle icing over still-warm cookies and allow to cool before serving.
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