Ginger Molasses + Snappy Gingerbread Ale Cookies
- 1 1/2 cups (12 oz) Snappy Gingerbread Ale
- 2 sticks (16 tbsp) unsalted butter, cold
- 1/4 cup molasses
- 2 3/4 cups granulated sugar, divided
- 1 tsp sea salt
- 2 tsp ginger
- 1 tsp allspice
- 1 tsp black pepper
- 3 cups Unbleached All-Purpose Flour
- 1 tsp baking soda
- 1 large egg
- 3/4 cup golden raisins, lightly packed
- 1/2 cup crystallized ginger, finely diced
Simmer 12 oz of Snappy Gingerbread Ale in a medium saucepan set over medium heat, stirring occasionally. Reduce heat if liquid starts foaming over the sides!
Once beer is at a low boil, cook for 15 minutes, stirring often until it thickens and the result reduces to 3 tbsp (about 1.5 oz). Set aside to cool.
In a medium saucepan, heat the butter, molasses, 2 1/4 cups of the sugar, and salt over low heat, stirring often until the butter melts and the sugar and salt dissolve (about 10 minutes). Remove from the heat.
Stir in the spices and the amber ale reduction. Allow to cool for about 10 minutes.
In a standup mixer, whisk together flour and baking soda. Slowly pour in the liquid ingredients on the low setting of the mixer.
Add the egg and mix until well blended and a thick batter forms. Stir in the raisins and ginger.
Tightly wrap the dough in plastic wrap and refrigerate for 1 hour until firm.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Pour the remaining 1/2 cup of sugar into a small bowl.
Using a tablespoon, scoop the dough and roll into balls, then roll each balls in the sugar to coat. Place on the baking sheets 2″ apart.
Bake for 14 minutes. Remove from oven when the edges just begin to brown.
Let rest for 5 minutes on the pan before transferring to a cooling rack.
Store in an airtight container at room temperature for up to 10 days, or freeze for longer storage.