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Shipyard Pumpkinhead Iced Cookies

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 40 cookies



  • 2 sticks butter
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon Shipyard Pumpkinhead
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon kosher salt Diamond Crystal
  • 1 teaspoon cinnamon
  • 2 3/4 cup flour


  • 1 cup powdered sugar
  • 1 tablespoon Shipyard Pumpkinhead



  • Preheat oven to 325 F and line baking sheet with nonstick foil.
  • Beat butter and sugars until fluffy.
  • Add in egg, yolk, and beer, and beat.
  • Mix in baking soda, cream of tartar, salt, and cinnamon.
  • Add in flour and mix till combined.
  • Form balls of dough (I used a cookie scoop) and place balls about one inch apart on lind baking sheet.
  • Bake 10-12 minutes.


  • 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 dry. If cookies are not fully cooled, the warm cookies will absorb the icing.


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.