Russian Imperial Bourbon Aged Stout Gingersnap Cookies is a recipe filled with a perfect balance of spicy and sweet for an adult version of a winter treat.
Sometime you just need cookies. And beer.
First, I just want to say thanks to all of you who have left such kind word about our sad family troubles. I appreciate each and every one of you.
We’re totally checking out this weekend and headed to Charleston for Brewvival. It’s time for a beer festival and we need a break. (This is not a sponsored post – we totally paid full price for our tickets.) Things are stabilized enough at the moment for us to get away, so we’re looking forward to all the southern charm Charleston has to offer. (Don’t worry – we have a dog/house sitter). We’ll eat some great food, hang out with awesome friends, and sample some of the most amazing and rare beer from all over the country.
I’ll take it and be grateful. Life is fragile, friends. Enjoy it.
Russian Imperial Bourbon Aged Stout Gingersnap Cookies
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 8 tablespoons butter room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 3 tablespoons bourbon barrel aged stout beer
- 1 large egg room temperature
- 1 - 2 tablespoons smoked bourbon sugar or regular sugar if unavailable
Whisk together flour, baking soda, salt, cinnamon, and ginger
Beat butter and sugar together by hand or in a stand mixer until smooth and fluffy
Beat in vanilla, molasses, beer and egg
Mix in flour mixture slowly until dough is smooth and ingredients are incorporated
Divide dough in half, roll into logs, wrap in plastic, and refrigerate at least 2 hours or overnight
Heat oven to 350
Slice dough into 1/4 inch circles, press one side with bourbon smoked sugar, and arrange on a parchment lined baking sheet about 1 inch apart
Bake 12 -14 minutes, rotating halfway through, until brown - but not burnt
Cool a couple of minutes on baking sheet then transfer to a wire rack to cool completely
- You can speed up the chilling process by sticking the dough in the fridge for about an hour
- These cookies do spread even if the dough is chilled, so leave enough room on the baking sheet
- I used Monstro from NoDa Brewing Company in this recipe
- I rolled my cookie dough logs about 1 inch tall and ended up with about 15 per roll – I didn’t measure the length, but I think they were about a foot long each
- I bought some bourbon smoked sugar at the Savor Spice Shop and you can order it from their website if you want some
Nothing on this post is sponsored. I’m just excited about Brewvival and recommend beer and products I use and love. Cheers! XO