Beer Cookies

Angled view of beer cookies topped with a white icing glaze on a white surface.

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5 from 1 vote

Soft and chewy beer cookies topped with a beer icing glaze.

Prep Time10

Cook Time10

Chill Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 121kcal

Equipment

Mixing bowl
silicone spatula
cookie sheet

Ingredients

Cookie

1 ½ sticks butter melted
1 cup brown sugar
1 egg
2 tablespoons beer
2 tablespoons corn syrup
1 ½ teaspoon baking soda
2 teaspoons kosher salt Diamond Crystal
2 cups flour

Icing

1 cup powdered sugar
1 tablespoon beer

Instructions

Cookies

Preheat oven to 375° F and line baking sheet with parchment paper.
Combine butter and sugar.
Stir in egg, beer, and corn syrup.
Combine baking soda, salt, and flour, and then add to the batter and mix until just combined.
Chill dough for at least 30 minutes.
Form balls of dough, about 1 tablespoon each and place a couple inches apart on a baking sheet.
Bake about 8 minutes, until the bottoms are golden brown and the tops of the cookies are puffed up.
Cool cookies on the baking sheet for 2-5 minutes, then move to a wire rack to cool completely.

Icing

Combine ingredients till they form a thick glaze. Add more powdered sugar to thicken, or more beer to thin.
Once cookies have cooled completely, drizzle or spread icing over the top of each cookie and let set.

Notes

If your cookies are coming out fully golden and crisp, reduce your bake time and/or increase your chill time. The cookies should come out of the oven while the bottoms are golden and the tops are light and puffed up. They will settle as they cool.

The longer the dough chills, the better, though the bake time may need to increase slightly for dough that has chilled longer. Keep dough in the refrigerator between batches. Note that your bake time may increase slightly as you go because the dough will be more chilled.

Cool cookies completely before adding icing.

Nutrition