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!
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.
How do you make Guinness Gingerbread 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.
What ingredients are in Guinness Gingerbread Cookies?
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.
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.
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.
Then add half of the flour mixture to the wet ingredients, using a spatula fold the ingredients together. Then add the remaining flour.
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.
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!!
Please let me know if you make this Chewy Guinness Gingerbread Cookies recipe by leaving a rating and review below!
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Chewy Guinness Gingerbread Cookies
- Prep Time: 25
- Cook Time: 12
- Total Time: 37 minutes
- Yield: 2 Dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
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!!
Ingredients
- 1 11.2oz Bottle of Guinness, (reduced to 2oz -See instructions)
- 6oz (3/4 Cup) Unsalted Butter, at room temp.
- 150 Grams (3/4 Cup) Brown Sugar
- 100 Grams (1/2) 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
- 1/2 Teaspoon Salt
- 2 Teaspoons Ground Ginger
- 1/2 Teaspoon Ground Cloves
- 3/4 Teaspoon Ground Cinnamon
- 100 Grams (1/2 cup) Granulated Sugar for rolling
Instructions
- 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.
- Preheat oven to 350F and line a baking sheet with a silpat liner or parchment paper.
- In the bowl of an electric mixer add the butter and sugar‘s, beating for 2 to 3 minutes or until light and fluffy.
- 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.
- In a large bowl whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cloves, and ground cinnamon.
- Add half of the flour mixture to the wet ingredients folding until combined then add the rest until just combined.
- Using a medium cookie scoop, scoop your cookies and place them on a baking sheet.
- 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
Notes
*Recipe adapted from Taste of Home
Keywords: chewy gingerbread cookies, Guinness gingerbread dessert, Christmas cookie recipe
Laura Dembowski says
The texture of these cookies is perfection. Such a great way to add a little more pizzazz to traditional gingerbread.
Kim says
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.
★★★★★
Elizabeth says
Thank you for the lovely review Kim! 🙂
Jennifer says
One word for this recipe...YUM! Made these for St. Patty's Day's (not just for Christmas!) Guinness themed meal...delicious!!!
★★★★★
Elizabeth says
Thank you for the lovely review Jennifer!! I love these cookies too!
Candace says
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.
Elizabeth Waterson says
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
Diaryofahangrywoman says
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.
★★★★★
Elizabeth Waterson says
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