Shipyard Pumpkinhead Iced Cookies
Servings Prep Time
40cookies 10 minutes
Cook Time
10-12minutes
Servings Prep Time
40cookies 10 minutes
Cook Time
10-12minutes
Ingredients
Icing
Instructions
Cookies
  1. Preheat oven to 325 F and line baking sheet with nonstick foil.
  2. Beat butter and sugars until fluffy.
  3. Add in egg, yolk, and beer, and beat.
  4. Mix in baking soda, cream of tartar, salt, and cinnamon.
  5. Add in flour and mix till combined.
  6. Form balls of dough (I used a cookie scoop) and place balls about one inch apart on lind baking sheet.
  7. Bake 10-12 minutes.
Icing
  1. Combine ingredients till they form a thick glaze. Add more powdered sugar to thicken, or more beer to thin.
  2. Once cookies have cooled completely, drizzle or spread icing over the top of each cookie and let dry. If cookies are not fully cooled, the warm cookies will absorb the icing.
Recipe Notes

If you would prefer the snickerdoodle version to the iced version, in place of the glaze, roll the balls of cookie dough in a mixture of 1/4 cup sugar and 1 tablespoon cinnamon before placing on baking sheet.

Like this post? Please share with your friends!