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Russian Imperial Bourbon Aged Stout Gingersnap Cookies

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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.

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

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.

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

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 Stout Gingersnap Cookies
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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

  1. Whisk together flour, baking soda, salt, cinnamon, and ginger
  2. Beat butter and sugar together by hand or in a stand mixer until smooth and fluffy
  3. Beat in vanilla, molasses, beer and egg
  4. Mix in flour mixture slowly until dough is smooth and ingredients are incorporated
  5. Divide dough in half, roll into logs, wrap in plastic, and refrigerate at least 2 hours or overnight
  6. Heat oven to 350
  7. 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
  8. Bake 12 -14 minutes, rotating halfway through, until brown - but not burnt
  9. Cool a couple of minutes on baking sheet then transfer to a wire rack to cool completely

NOTES:

  1. You can speed up the chilling process by sticking the dough in the fridge for about an hour
  2. These cookies do spread even if the dough is chilled, so leave enough room on the baking sheet
  3. I used Monstro from NoDa Brewing Company in this recipe
  4. 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
  5. 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

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.

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 | Beer Girl Cooks

Russian Imperial Stout Gingersnap Cookies

Pumpkin Cheesecake, Bourbon Whipped Cream + GIVEAWAY

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It’s November and the sun has been missing from the south for almost 2 weeks, so we’re just moving on and celebrating the Thanksgiving countdown with a vengence.  We’ve been talking about sides and vegetables and I love them all, but I’m in need of some sunshine and sugar because this time change early darkness business and the constant gloomy doomy rain is an absolute buzzkill.

To be fair, the sun did come out for a bit yesterday.  I felt like a vampire coming out of my cave when the bright light hit my face.  I cowered, cringed, and covered my eyes.  I couldn’t find my sunglasses because it had been so long they ended up in the dark scary place in the bottom of my bag with stale gum and used tissues. Don’t judge me.

 

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So I made you a cheesecake!  A pumpkin one with a bourbon boozy whipped cream and just for kicks and giggles I made a ginger snap crust!  Whaaat?  And this pumpkin cheesecake is not for the faint of heart – it’s like 6 inches tall.  Ok, that may be an exaggeration and it might be closer to 3.74 inches. Either way, it’s a hot mess over the top ginormous pumpkin cheesecake totally appropriate for a holiday party.  DO IT!

 

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And it would hardly be a holiday party without some swag, so a bunch of my blogger buddies and I got together to bring you this giveaway.  Dudes!  It’s a $650 AMAZON GIFT CARD!   Booyah!  Think of all the awesome stuff you can get at Amazon with $650!

 

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We like to have fun on this here website, but on a serious note I’d like to add a reminder that today is Veteran’s Day.  Thank and be thankful for your service members.  And since this is an Amazon giveaway, I’ll let you know in case you didn’t, that if you go in through Smile.Amazon.com, you can choose a charity and Amazon will contribute a portion of the proceeds from your sale to the charity you choose.  Mine is the Wounded Warrior Project.

 

Use the Rafflecopter below the recipe to enter and get a kick start on your holiday shopping!  The giveaway runs for two weeks and ends on November 25 to residents of the US, UK, and Canada. Good luck, y’all! (CLOSED)

 

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Pumpkin Cheesecake with Ginger Snap Crust and Bourbon Whipped Cream

Ingredients

For the Crust

  • about 1/2 box ginger snap cookies
  • 2 tablespoons sugar
  • 1 stick butter melted

For the Cheesecake

  • 5 8 ounce packages cream cheese softened
  • 1 cup packed brown sugar
  • 2/3 cup confectioner's sugar
  • 1/4 cup flour sifted
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla bean paste
  • 1 cup pure pumpkin puree
  • 6 eggs at room temperature

Additional Items

  • Heavy duty aluminum foil
  • Spring form pan
  • Large roasting pan
  • Large teapot or measuring cup for boiled water

For the Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon bourbon I used Maker's Mark

Instructions

  1. Wrap 2 sheets of heavy duty aluminum foil tightly around a spring form pan
  2. Using a food processor, pulse gingersnaps until they become fairly fine crumbs
  3. Transfer to a mixing bowl, add sugar and melted butter, and stir to combine and all crumbs are evenly coated
  4. Transfer to the spring form pan, using hands press across bottom and up the sides
  5. Set aside
  6. Add the cream cheese to a bowl of a stand mixer fitted with the paddle attachment
  7. Beat cream cheese on low until fluffy, 2-3 minutes
  8. Combine brown sugar and confectioner's sugar in a bowl, sift in flour
  9. With the mixer still running on low, add the sugar - flour mix to cream cheese a little at a time
  10. Add vanilla bean paste and pumpkin, scrape down sides if necessary
  11. Add eggs, one at a time, making sure each is incorporated before adding the next
  12. Turn of mixer, remove bowl, and tap on counter several times to remove air pockets, set aside for 20 minutes or so
  13. Preheat oven to 350
  14. Put the prepared spring form in the large roasting pan
  15. Transfer batter to the prepared spring form pan
  16. Boil about 6-8 cups water in a teapot or in the microwave in a measuring cup that can pour safely
  17. Put the pan on the oven rack
  18. Pour boiling water in the roasting pan, halfway up the sides of the spring form pan, careful not to splash the water on the cheesecake (or yourself)
  19. Bake at 350 for 45 minutes
  20. Reduce heat to 325 and bake an additional 60 minutes
  21. Turn off oven, leave door open halfway with the cheesecake still inside for 30 minutes
  22. Remove from oven and cool completely
  23. Refrigerate overnight

For the Whipped Cream

  1. Chill metal bowl and whisk of stand mixer in freezer for 20-30 minutes
  2. Combine cream, sugar, and bourbon in the bowl and attach whisk to stand mixer
  3. Start on low so you don't splash, whip and increase to medium until soft peaks form

 

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