cookies

Name: Peppermint Frosted Chocolate Stout Cookies
Yield: 48 Cookies
Ingredients: 1 1/2 cups all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 2 cups granulated sugar; 3/4 cup vegetable or canola oil; 1 cup unsweetened cocoa powder; 4 large eggs; 1 tsp vanilla extract; 1/3 cup chocolate stout or chocolate mint stout; 8 ounces cream cheese; 8 tbsp butter, room temperature; 2 tbsp vanilla extract; 4 cups confectioners sugar; 1 cup peppermint candies or candy canes crushed and broken into medium size pieces

Peppermint Frosted Chocolate Stout Cookies

December 22, 2017 by rachelle 13 Comments

Peppermint Frosted Chocolate Stout Cookies are the most delicious holiday cookie! A soft brownie cookie made with chocolate stout topped with decadent cream cheese frosting and finished with crushed peppermint for the win!

We’re feeling a bit chocolatey over here.

And all things deliciously stout.

I told you how I started drinking beer at the Birdsong anniversary party then came home to bake cookies while watching the snow. There was Coffee Vanilla Beer Pound Cake and Chocolate Mint Stout Crinkle Cookies involved. What can I say. I get creative and ambitious when I start drinking beer and celebrating at 11:00 am.

What? You don’t?

Anyway, these Peppermint Frosted Chocolate Stout Cookies use a modified version of the Chocolate Mint Stout Crinkle Cookies I posted the other day. I couldn’t miss an opportunity to make and share an easy cookie that can be made different ways. Everyone loves saving time and eating delicious cookies!

So, do you have all of your cookies baked and holiday/Christmas/Hanukkah celebration decorations up? It was a challenge in these parts, but we finally got our tree up last weekend while watching the Panthers game. It didn’t magically appear as hoped, but it got done. We even got a fancy light post for out front porch, some lights for the deck, and a GIANT 7 foot light up Santa for the dock. It’s ridiculously hilarious, but totally fun.

I’m not sure you can appreciate how big this guy is from this picture, but his head almost reaches the roof. And while you are looking up – notice the clock. It’s always 5:00 on the dock! Cheers! Happy Holidays!

5 from 6 votes

Peppermint Frosted Chocolate Stout Cookies

Servings 48 Cookies

Author rachelle

Ingredients

1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
3/4 cup vegetable or canola oil
1 cup unsweetened cocoa powder
4 large eggs
1 tsp vanilla extract
1/3 cup chocolate stout or chocolate mint stout
8 ounces cream cheese
8 tbsp butter, room temperature
2 tbsp vanilla extract
4 cups confectioners sugar
1 cup peppermint candies or candy canes crushed and broken into medium size pieces

Instructions

Whisk or sift together flour, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer using the paddle attachment (or using a hand mixer) beat the sugar and vegetable oil together.
Beat in unsweetened cocoa powder until combined.
Add eggs, vanilla, and beer and beat until combined.
Gradually add flour mixture and beat to combine.
Transfer dough to an airtight container with lid and refrigerate overnight or at least 4 hours.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a tablespoon sized scoop, make small balls (about 1 inch round) and set on prepared baking sheet about 2 inches apart.
Bake at 350 for 10 - 12 minutes. They should have spread out and stay somewhat soft.
They come out a bit rounded on top, so I just pushed down the tops with the back of a spoon to make them flat to hold the frosting while they were still warm and pliable.
Cool for 3-4 minutes on the baking sheet then transfer to a wire rack. Repeat with remaining dough until used up.
Combine cream cheese, butter, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Gradually add confectioners sugar one cup at a time and beat until smooth.
Using a pastry bag fitted with a tip of choice, fill with frosting and pipe onto cooled cookies.
Top with crushed and broken peppermint or candy cane pieces.
Store in airtight container in refrigerator.

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

February 23, 2017 by rachelle 27 Comments

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

Ingredients

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

Instructions

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

NOTES:

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

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

December 19, 2016 by rachelle 9 Comments

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar is an update to a traditional sugar cookie recipe for a unique and tasty adult treat!

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!

Happy Holidays!

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

Ingredients

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

Instructions

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

NOTES:

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

Sweet Potato Ale Shortbread

December 2, 2016 by rachelle 15 Comments

Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise.

The Sweet Potato Ale drew the short stick.

It’s always playing second fiddle. The under-appreciated runner up to the homecoming queen and bell of the fall ball. The pumpkin ale.

Don’t get me wrong. I love a pumpkin ale as much as anyone else. I do prefer it in October rather than July, but it is what it is. So, when October finally rolls around, we’re all about the pumpkin. Then we move into the holiday season and all we can talk about is gingerbread and peppermint. Other than a brief solo performance in a casserole or maybe a pie at Thanksgiving, the sweet potato is all but forgotten. I mean, when was the last time you saw a sweet potato ale in July?

Remember when I told you about how back in late October Chris and Jeff went to that Panthers game? Well, I dropped them off at The Wooden Robot – a local brewery walking distance from the stadium. They were going to have a beer there before the game, then walk back after and have another while the crowds thinned out and they could grab an Uber. I was thrilled when I discovered the brewery had a Sweet Potato Ale and told them to bring me a growler. I actually told them not to come home without it! They brought me this precious jug of heavenly brew and I made it the star of it’s own show. The Sweet Potato Ale Shortbread.

This beauty plays second fiddle to no one.

Sweet Potato Ale Shortbread

Ingredients

2 sticks butter plus another 1/2 tablespoon or so to coat pan
1/2 cup light brown sugar
1/4 cup granulated sugar plus another 2 tablespoons for sprinkling when finished
2 1/2 cups flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/3 cup sweet potato ale

Instructions

Combine 2 sticks butter, brown sugar, and granulated sugar
In a separate bowl, sift together flour, cornstarch, and salt
Combine flour mixture and butter mixture
Add beer and knead lightly until it all just comes together
Coat the bottom and sides of a spring form pan with remaining butter
Transfer dough to pan, press to evenly distribute
With a knife, lightly score 4 lines into the top into 8 equal pieces - like a pizza
Use a fork to lightly poke 3 times into the top of each piece
Chill in refrigerator at least 1 hour or cover and chill overnight
Heat oven to 350 and bake 30 - 35 minutes
Remove from oven and sprinkle with remaining sugar
Cool completely on a wire rack, remove outside of pan, cut into wedges where scored

NOTES:

Pumpkin Ale can be substituted if Sweet Potato is not available – we won’t judge
Dough will be sticky
I was inspired to shape this shortbread into wedges like this rather than in cookie circles after watching Loraine Pascale do it this way on an episode of her TV show I caught a bit of on the Cooking Channel

Pumpkin Cookies with Cream Cheese Frosting

December 10, 2015 by rachelle 25 Comments

Are y’all on sugar overload yet from all these cookies for The Sweetest Season Sweetest Cookie Giveaway? There’s still time to enter and be sure to check out all the other fantastic recipes by searching #sweetestseasoncookies or clicking on the links in the highlighted post link two lines above. I did some serious face plants after seeing some of the epic creativity my friends have posted!

I think this may be my last post for the event because I am on sugar overload and 4 days in a row is totally a lot for me! Seriously, dudes. I have 4 dogs, a social life, a full time job, and this here website. I be busy, yo!

So unless I get ambitious, the moon is in it’s seventh house and Jupiter aligns with Mars, my kitchen cleans itself, and the pulled muscle from my bum to my knee cures itself, this is my last post for the week of this fun The Sweetest Season event.

But not to worry, if you are into my ramblings and shenanigans I’ll be here next week. I found something I was looking for, so I hope to make it over the weekend, not jack it up, and share it with you next week. Fingers crossed.

Can someone please focus me? I don’t know what in tarnation happens (I’m totally sure it has nothing to do with booze), but I tend to get lost in my own head. I mean, can we finally talk about the subject matter of this post? Pumpkin Cookies with Cream Cheese Frosting? About time.

This is another one of the recipes I hijacked from my gram’s recipe box and has always been my #1 favorite cookie recipe of all time.

It was the first thing I went looking for in this recipe box after my mom gave it to me. I actually just put the box in a special place in my kitchen and didn’t open it for quite some time, but when I did this pumpkin cookie recipe was what I was looking for.

Clearly this recipe card has been around for quite some time. I’m fairly certain I’ve said this before, but just to be clear, this is not a accurate reflection of my age. I’m just sayin’….

When I found this recipe card I felt like I won the lottery because (as you may have seen from my mom’s comments here and there – she goes by Mags 🙂 hi Mom!) my gram probably only wrote down about half of her recipes. She just put stuff together and made magic. I’m not sure we will ever figure out her pineapple upside down cake or that dang chocolate cake made with coffee, but I’ll be sure to let you know if we do!

Happy Holidays, friends!

Pumpkin Cookies with Cream Cheese Frosting

Ingredients

For the Pumpkin Cookies

1 cup sugar
1 cup canned pure pumpkin puree
1/2 cup shortening
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

For the Cream Cheese Frosting

1 8 ounce block cream cheese softened
1 stick butter softened
1 cup confectioners sugar
1 teaspoon vanilla bean paste

Instructions

For the Pumpkin Cookies

Mix together sugar, pumpkin, and shortening
Sift flour, baking powder, baking soda, salt, and pumpkin pie spice
Add dry ingredients to pumpkin mixture and mix well
Cover and chill overnight
Preheat oven to 350
Use a 1 tablespoon size scoop or two tablespoons to drop on parchment lined baking sheet
Bake 12-15 minutes
Cool on baking pan for a few minutes then transfer to a rack to cool completely

For the Cream Cheese Frosting

Combine cream cheese, butter, confectioners sugar, and vanilla bean paste in a stand mixer fitted with a paddle attachment
Mix on low until combined, then increase speed to medium and mix until smooth
Top each pumpkin cookie with a heaping tablespoon of cream cheese frosting - or as much as desired

Note: These cookies look like a biscuit and have the texture of a cake. Top them with tons of cream cheese frosting and you’ll be gobsmacked!

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!

Molasses Sugar Cookies

December 9, 2015 by rachelle 19 Comments

The retro cookie festival continues! I say retro because I’m pretty much baking up a bunch of cookies from my gram’s recipe box. You can read more about that here, (and a few other places on this here website) but most of the cookie recipes I’m sharing are those from our Christmas family celebrations of my childhood.

In case you are just now tuning into this channel, I’ve teamed up with a bunch of super cool bloggers for The Sweetest Season Cookie Giveaway. We’re totally giving away some cool stuff and it’s not to late to enter! Do it!

I found this recipe in the box and don’t really remember having this cookie, but it looked like something Chris and his dad would like. I made it for them. I was right. I, of course, decided that a frosting was necessary.

Again. I was right.

SIDE NOTE: This picture needs an explanation. Jennifer. She has ~~demanded~~ requested more pictures of the steps. She has an appreciation for my accommodation to her demands and the time it takes to include these extra pics. I’ve said it before and I’ll say it now. Jennifer is a pain in my bum. 🙂 I’m clearly not good at action shots and photographing the hot mess at the same time. I tried. Don’t judge me.

We got sidetracked again. And by we, I mean me. And Jennifer. So this molasses sugar cookies recipe was in my gram’s recipe box, I didn’t remember it. It has the flavors and spirit of gingerbread. Chris, his dad, and brother all loved them.

We hope you do too!

Molasses Sugar Cookies

Ingredients

For the Molasses Sugar Cookies

3/4 cup shortening
1 cup sugar plus 2-3 tablespoons for rolling
1/4 dark molasses
1 egg room temperature
2 cups flour sifted
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves

For the Frosting

2 cup confectioners sugar
3-4 tablespoons whole milk
splash of vanilla bean paste

Instructions

For the Molasses Sugar Cookies

Beat together shortening and sugar
Add molasses and egg and beat well
Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves together
Add dry ingredients to molasses mixture, mix well
Wrap in plastic or zipper bag and chill in refrigerator overnight
Preheat oven to 375
Roll into 1 inch balls
Roll in sugar to coat
Bake on a parchment lined baking sheet about 2 inches apart 8-10 minutes or until golden brown
Cool a few minutes on baking sheet, then transfer to a rack to cool completely

For the Frosting

Combine sugar, milk, and vanilla bean paste and stir with a fork until smooth
Top each cookie with a spoonful of frosting

Note: If you roll your balls all the same size you should end up with about 3 dozen

Snickerdoodles

December 8, 2015 by rachelle 22 Comments

Happy baking season, friends! I’m having so much fun with The Sweetest Season Cookie Exchange! I’m so thrilled that Erin from The Speckled Palate invited me to this event.

I don’t know about y’all, but there is just something for me about holiday baking that’s just so nostalgic. I can’t remember a childhood Christmas without my grandparents. There were always cookies (snickerdoodles were a fave) and other fantastic sweets involved. My gram made the absolute best peanut butter fudge in the whole wide world. And trust me, if I could find that recipe it would be on this here website. I promise to keep looking.

I’ve mentioned a few times before how I inherited my gram’s recipe box her dad made for her back in 1932 when she married my pap.

This date is absolutely no reflection of my age. I’m just sayin’……..

I tend to digress. Why aren’t you keeping me on track here? I had a point. At some point. Really. I promise.

Right. Christmas cookies. My point was that I always think about Christmas with my grandparents, the wonderful cookies my gram made, and how magical it was spending time with my family while waiting for Santa. My pap used to sneak out of the house and run around with sleigh bells so my sister, Molly (she got the cool name!) and I would think Santa was circling the house and waiting for us to go to bed before he could shimmy down our non-existent chimney. We used to scramble to get the cookies and milk ready, run to bed, and do our best to fall asleep while giggling the whole time.

So, in order to try to tie this together with snickerdoodles and my ramblings, when I received the invitation to join The Sweetest Cookie Exchange, I went all retro and raided my gram’s recipe box to share with you all the flavors and cookies of my magical Christmas childhood. I thought snickerdoodles was a good place to begin with my family’s recipes since I love them so much and they’re so classic.

Happy Holidays, Y’all! And don’t forget about the giveaway!

Snickerdoodles

Ingredients

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons cinnamon

Instructions

Beat together shortening, sugar, and eggs
Sift together flour, cream of tartar, baking soda, and salt
Add in dry to wet in thirds, incorporating in between
Wrap in plastic wrap and refrigerate overnight
Preheat oven to 400
Mix the 3 tablespoons of sugar and 1 1/2 teaspoons cinnamon
Roll into balls
Roll in cinnamon/sugar mixture
Set 2 inches apart on parchment or silicone lined baking sheet
Bake 10-15 minutes, depending on size
Cool on baking sheet a few minutes then transfer to a wire cooling rack

Peanut Butter, White Chocolate, and Cranberry Cookies

December 7, 2015 by rachelle 28 Comments

I’m glad we go that out of the way. I know y’all are not used to seeing a sponsored post disclosure on this here website. All these fine folks sent me their wonderful products to bake up a bunch of holiday cookies and the federal government requires that I tell you about that.

Moving on! We totally kicked off the Sweetest Season Cookie Exchange on Saturday and here is my first contribution!

We’re starting out with some peanut butter, white chocolate, cranberry cookies for this cookie exchange! I know this is almost the exact cookie as the white chocolate peanut butter hazelnut, white chocolate chip cookie from October, but cranberries are just so wintery-y. I swapped out the hazelnuts for cranberries to make things more festive!

I have more coming. The rest have more of a retro feel to them. I pulled a bunch of recipe cards from my gram’s recipe box and I’m going to be sharing some of my family’s recipes that have been part of our holiday celebration history.

Happy Holidays!

P.S. Don’t forget to enter the Sweetest Season Sweetest Cookie Giveaway

Peanut Butter, White Chocolate, and Cranberry Cookies

Ingredients

1 1/2 cups peanut butter
1 cup brown sugar firmly packed
1 stick unsalted butter at room temperature
1 large egg at room temperature
1 1/2 cups flour
1 teaspoon baking powder
1 cup white chocolate chips
1/2 cup dried cranberries

Instructions

Preheat oven to 350
Combine flour and baking powder with a whisk or sift together
Beat together peanut butter, butter, and brown sugar
Add egg, then gradually beat in flour - I usually do this in thirds
Stir in white chocolate chips and dried cranberries
Wrap dough in plastic wrap and refrigerate for 1 hour
Using a scoop (I used one that is about 1 tablespoon size), scoop out dough and roll into balls with your hands
Flatten to about 1/2 inch with a fork
Bake 10 - 12 minutes, cool a couple of minutes on the pan then transfer to a rack to cool completely

Adapted from Martha Stewart

Note: Using this size scoop resulted in 2 dozen cookies.

White Chocolate Macadamia Peanut Butter Cookies

September 24, 2015 by rachelle 45 Comments

Ok y’all, we talked about the figs drama, but we have not discussed my obsession with this dang peanut butter. And FULL DISCLOSURE – this is totally not a sponsored post. I’m just obsessed.

It happens a lot. Just ask Chris. Poor guy.

I don’t hoard the peanut butter ~~as much~~ the way I do figs, but they just don’t carry this stuff in all the stores where I shop, so when I seen the Peanut Butter & Co. White Chocolate Wonderful I go a bit crazy and totally ~~mow down grannies and small children~~ stock up.

I actually do not make cookies very often, but when I saw this peanut butter and white chocolate combo in a jar, I immediately wanted some peanut butter cookies with white chocolate chips and macadamia nuts.

I was right. Totally.

White Chocolate Macadamia Peanut Butter Cookies

Ingredients

1 stick 8 tablespoons unsalted butter, softened
1 1/2 cups Peanut Butter & Co. White Chocolate Wonderful
1 cup packed brown sugar
1 large egg
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup chopped macadamia nuts
1/2 white chocolate chips

Instructions

Preheat oven to 350
Whisk together flour and baking powder in a large bowl
Beat together peanut butter, butter, and sugar until smooth and creamy then beat in the egg
Gradually beat in flour a little bit at a time until combined
Stir in macadamia nuts and white chocolate chips
Line a baking sheet with parchment paper
Using a 1 tablespoon size scoop, scoop out dough, scraping on the side so no extra dough remains, transfer to baking sheet two inches apart
Use a fork to gently press down one direction then the opposite direction to about 1/2 inch height
Bake 8-10 minutes until lightly golden
Cool on wire rack

Note: If you don’t have a scoop, just use a tablespoon size measuring spoon and roll the dough into balls with your hands

Note: Either use one baking sheet and bake in batches (what I did) or use two and rotate them halfway through

Cookie base recipe from Martha Stewart

cookies

Peppermint Frosted Chocolate Stout Cookies

Ingredients

Instructions

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

Ingredients

Instructions

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

Ingredients

Instructions

Sweet Potato Ale Shortbread

Ingredients

Instructions

Pumpkin Cookies with Cream Cheese Frosting

Ingredients

For the Pumpkin Cookies

For the Cream Cheese Frosting

Instructions

For the Pumpkin Cookies

For the Cream Cheese Frosting

Molasses Sugar Cookies

Ingredients

For the Molasses Sugar Cookies

For the Frosting

Instructions

For the Molasses Sugar Cookies

For the Frosting

Snickerdoodles

Ingredients

Instructions

Peanut Butter, White Chocolate, and Cranberry Cookies

Ingredients

Instructions

White Chocolate Macadamia Peanut Butter Cookies

Ingredients

Instructions

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