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    Home » Dessert » Cookies

    Chewy Guinness Gingerbread Cookies

    Published: Nov 9, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    close up of guinness gingerbread cookies

    Chewy Guinness Gingerbread Cookies are filled with heavenly spices. These chewy cookies are perfect for the holidays, a perfect Christmas cookie, and an amazing ice cream holder! 

    close up of guinness gingerbread cookies

    So, since my best mates drink of choice is Guinness and my baking beer of choice is Guinness it's only natural that I find as many uses for Guinness baking as I can. One of my all-time favorite Guinness recipe has to be my Guinness Gingerbread Cake Recipe. So it was only a matter of time until I turned this bomb flavor combo into cookies. These Guinness Gingerbread Cookies are chewy, spicy, and all around a perfect cookie. My sister took her first bite and said YES!!! Make me a whole tray for myself. I then took my first bite and knew we had a winner.

    The cookies are super chewy, filled with all the warm spices, and addicting- in the best way possible. So...let's get to it.

    Jump to:
    • How do you make the cookies
    • What ingredients are needed
    • Recipe Card
    • Recipe Ratings & Comments

    How do you make the cookies

    We are going to start by reducing our Guinness. This step is easy, pour a whole bottle of Guinness into a pot and place it over medium heat on the stove. Let it simmer for 20-30 minutes, or until it is just under 2oz.

    guinness reduced in a clear measuring cup with a bottle of guinness in the background

    What ingredients are needed

    Next, let's whisk our dry ingredients together. In a large bowl whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cloves, and ground cinnamon.

    dry ingredients in a clear bowl for a guinness gingerbread cookie recipe
    dry ingredients and a whisk in a clear bowl for a guinness gingerbread cookie recipe

    Now we will cream the butter and sugars. In the bowl of an electric mixer add the butter and sugar‘s, beating for 2 to 3 minutes or until light and fluffy.

    butter and sugar in a metal mixing bowl for a guinness gingerbread cookie recipe
    egg and molasses added to butter mixture in a large metal bowl for a guinness gingerbread cookie recipe

    Add in the egg yolk, molasses, vanilla extract, and Guinness mixture. mix for a minute or two-at first the mixture will look curdled but it will come together.

    wet ingredients before adding dry ingredients in a large metal bowl for a guinness gingerbread cookie recipe
    flour mixture added to guinness gingerbread cookies in a metal bowl on a white marble counter
    guinness gingerbread cookie dough in a metal bowl on a white marble counter
    flour mixture added to guinness gingerbread cookies in a metal bowl on a white marble counter

    Then add half of the flour mixture to the wet ingredients, using a spatula fold the ingredients together. Then add the remaining flour.

    guinness gingerbread cookie dough scooped into balls on a parchment lined metal baking pan

    In a small bowl add half a cup of granulated sugar and roll each bowl of cookie dough in the sugar, then place six - evenly spaced out - on a large baking tray and bake for 10 to 12 minutes or until just set.

    ball of guinness cookie dough in a small bowl of suagar
    guinness gingerbread cookies rolled in sugar and lined on a parchment lined baking sheet

    These cookies are perfect for your Christmas Cookie Plate, or for any time of the year when you are over chocolate chip cookies- weird, I know but sometimes I don't want a CCC!!

    half eaten cookie on a stack of full cookies with a bottle of guinness in the backgground

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    close up of guinness gingerbread cookies

    Chewy Guinness Gingerbread Cookies

    ★★★★★

    5 from 5 reviews

    Print Recipe
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    Chewy Guinness Gingerbread Cookies are filled with heavenly spices. These chewy cookies are perfect for the holidays, a perfect Christmas cookie, and an amazing ice cream holder!!

    • Total Time: 37 minutes
    • Yield: 2 Dozen 1x

    Ingredients

    Units Scale
    • 1 11.2oz bottle of Guinness, (reduced to 2oz -See instructions)
    • 6oz (¾ Cup) Unsalted Butter, at room temp.
    • 150 grams (¾ Cup) Brown Sugar
    • 100 grams (½) Cup Granulated Sugar
    • 1 Large Egg Yolk, at room temp.
    • 1.5oz Molasses
    • 1 Teaspoon Vanilla Extract
    • 313 grams (2.5 Cups) All-Purpose Flour
    • 1 Teaspoon Baking Soda
    • ½ Teaspoon Salt
    • 2 Teaspoons Ground Ginger
    • ½ Teaspoon Ground Cloves
    • ¾ Teaspoon Ground Cinnamon
    • 100 grams (½ cup) Granulated Sugar for rolling

    Instructions

    1. In a saucepan over low to medium heat add the bottle of Guinness and cook for 20 to 30 minutes, or until it has reduced down to 2 ounces. Let cool for 10 minutes.
    2. Preheat oven to 350F and line a baking sheet with a silpat liner or parchment paper.
    3. In the bowl of an electric mixer add the butter and sugar‘s, beating for 2 to 3 minutes or until light and fluffy.
    4. Add in the egg yolk, molasses, vanilla extract and Guinness mixture. And mix for a minute or two-at first the mixture will look curdled but it will come together.
    5. In a large bowl whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cloves, and ground cinnamon.
    6. Add half of the flour mixture to the wet ingredients folding until combined then add the rest until just combined.
    7. Using a medium cookie scoop, scoop your cookies and place them on a baking sheet.
    8. In a small bowl add half a cup of granulated sugar and roll each bowl of cookie dough in the sugar, then play six on the tray and bake for 10 to 12 minutes or until just said. Let cool for 5 to 10 minutes and then transfer to a wire rack

    Equipment

    half sheet pans

    Half Sheet Pan

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    Image of Medium Cookie Scoop

    Medium Cookie Scoop

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    silpat liner

    Silpat

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    Notes

    *Recipe adapted from Taste of Home 

    • Author: Elizabeth I Confessions of a Baking Queen
    • Prep Time: 25
    • Cook Time: 12
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: chewy gingerbread cookies, Guinness gingerbread dessert, Christmas cookie recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes
    stack of guinness gingerbread cookies next to a bottle of guinness
    « Strawberries and Cream Chocolate Cake
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    Reader Interactions

    Comments

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    1. Laura Dembowski says

      November 11, 2018 at 1:06 pm

      The texture of these cookies is perfection. Such a great way to add a little more pizzazz to traditional gingerbread.

      Reply
    2. Kim says

      November 15, 2018 at 8:19 pm

      These have everything I love in one cookie, spices, molasses, and Guinness. It was a no brainer for me to try, and I’m so glad I did! They were delicious! Will definitely make again.

      ★★★★★

      Reply
      • Elizabeth says

        November 15, 2018 at 9:49 pm

        Thank you for the lovely review Kim! 🙂

        Reply
    3. Jennifer says

      March 18, 2019 at 4:04 pm

      One word for this recipe...YUM! Made these for St. Patty's Day's (not just for Christmas!) Guinness themed meal...delicious!!!

      ★★★★★

      Reply
      • Elizabeth says

        March 18, 2019 at 4:12 pm

        Thank you for the lovely review Jennifer!! I love these cookies too!

        Reply
    4. Candace says

      December 22, 2019 at 2:44 pm

      wow! these cookies turned out better than expected! Guiness takes longer than 30 minutes to reduce to 2 oz. Recommendation: reduce the Guiness the night before, let sit in the refrigerator for the next day. This will save you lots of time. Also, if you like your gingerbread cookies with a little crunch/crisp, bake it for 5-10 minutes longer but consistently check cookie's edges.

      Reply
      • Elizabeth Waterson says

        December 24, 2019 at 12:30 pm

        Hi Candace, thank you so much for reporting back. I am so happy you enjoyed the cookies. I too like some crunchy and some chewy, the best of both worlds that way!! Next time you leave a comment would you be so kind as to leave a star rating as well please? It helps other readers quickly see the review. Thank you XX Liz

        Reply
    5. Diaryofahangrywoman says

      July 04, 2020 at 7:17 am

      I made this a few weeks ago and we're still talking about how great they were! The recipe was easy to follow. I used black treacle instead of molasses which made them darker. I can't wait to try more recipes! P.S. they freeze very well and keep their flavour.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 04, 2020 at 8:27 am

        Thank you so much for the lovely review, I appreciate you coming back to review the recipe. Glad to know they freeze well for you. Take care. XX Liz

        Reply
    6. S says

      February 19, 2023 at 8:25 am

      I have to say these are the first cookies with ginger that my husband hasn’t criticised the smell of the dough and then when being baked had me come off the no sugar and it was worth it they taste fabulous. my husband who has sensitive taste buds could taste the Guinness after a couple of bites and said the amount of ginger was spot on they will definitely be baked for my fundraiser which starts on st Patrick’s day, but I will make the dough a day ahead as I personally find ginger based dough tastes even better when left to infuse for 1-2 days in the fridge
      Thank you for an amazing recipe
      Just one question I used light brown sugar is it meant to be dark brown sugar for next time

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 20, 2023 at 7:42 am

        Thank you, Sharon! So happy that you enjoyed the cookies! Really appreciate the 5-star review. I have used both light and dark brown sugar, dark definitely adds to the warmth molasses undertones and compliments the cookie nicely. Good luck baking for your fundraiser- hope it goes well!! Take care XX Liz

        Reply
    7. S says

      February 24, 2023 at 2:55 pm

      I tried leaving the dough rest in the Fridge for a couple of days on the second try of making these to see what would happen with the flavours, the result was a much stronger ginger taste which overrode the taste of the Guinness so in future I will definitely stick to baking the cookies on the same day for this recipe it’s definitely a keeper

      ★★★★★

      Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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