Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar
Oops I did it again.
I went a little crazy with the Anderson Valley Brewing Company’s Bourbon Barrel Stout. I just couldn’t help myself. Then I happened to find some Bourbon Barrel Smoked Sugar when I stopped into the Savory Spice Shop to pick up a gift card. Talk about living right. I decided that the delicious Bourbon Barrel Stout and the Bourbon Barrel Smoked Sugar needed to get together and make a Christmas miracle. Then the sugar cookies with the longest title ever came to be.
If you’re looking for a traditional cookie made for adults, then this is for you. And don’t stress if you don’t live near the Savory Spice Shop and can’t get some of this magical sugar. You can order it online or just leave it out and use some good old fashioned granulated sugar.
If you see some of this beer snatch it up. If you happen to find a bottle of their Salted Caramel Porter, I drank the last of mine before I could make a recipe with it – it happens sometimes. So if you could send some my way I’d consider it my own personal Christmas miracle!
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoons salt
- 2 sticks butter, softened, but not melted
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 3 tablespoons bourbon barrel aged stout
- flour or powdered sugar for rolling dough
- 2 - 3 tablespoons bourbon barrel smoked sugar
- Sift flour, baking powder, salt together
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium low until well mixed and light in color
- Add egg, vanilla, and beer and mix on low until combined
- Add flour a little bit at a time and beat until incorporated
- Separate dough into two balls, wrap in plastic, and chill in refrigerator for at least 1 hour or overnight
- Preheat oven to 375
- Roll dough out on a lightly floured or powdered sugared counter and cut into desired shapes
- Transfer shapes to a baking sheet lined with parchment paper spacing them about an inch apart
- Bake 8 - 10 minutes or until edges turn a golden brown
- Sprinkle bourbon barrel smoked sugar over the tops while still hot from the oven
- Cool a couple of minutes on the baking sheet then transfer to a wire rack to cool completely
- If you don’t have access to the Bourbon Barrel Smoked Sugar, just skip it or use granulated sugar.
- I recommend rotating the pan halfway through the baking process
- I have chilled this dough overnight, 1-2 hours, and when I didn’t feel like waiting I stuck it in the freezer for about 45 minutes and they all worked. The colder (but not frozen) the better.
- This will make 24 to 30 cookies depending what size and shape you use to cut them