Gingerbread Ale Cookie Sandwiches with Eggnog CreamGingerbread Ale Cookie Sandwiches with Eggnog Cream

When I heard that Flying Dog Brewery was making a holiday line of beers inspired by Otterbein Bakery’s iconic cookies, I knew I had a job to do. If they can make a beer out of a cookie, then by gosh, I can make a cookie out of a beer! So I present to you the very best, most delicious, holiday, tinsel-tastic cookie I have ever had- Gingerbread Ale Cookie Sandwiches with Eggnog Cream. They’re inspired by, and made with Flying Dog’s new Hazelnut Scotch-Style Ale (which, in turn, was inspired by Otterbein’s ginger cookie).

If you like gingersnaps, but don’t like the hard, crunchy (aka- tooth cracking) texture they often have, then these cookies are for you. They bake up so soft and fluffy with just the right amount of gingery goodness. The holiday spices of cinnamon, nutmeg, cloves, and ginger pair perfectly with the rich and sweet eggnog cream in the center.

If you’re wondering how I was able to use beer in a cookie, then I’ve got a little secret for you. I reduced the Hazelnut Scotch-Style Ale on the stove until it formed a highly concentrated “beer syrup”. All of the bold flavors of the beer were condensed into a small amount of liquid, making it the perfect addition for gingerbread cookies!

These cookies are like a holiday party in every bite, packed with delicious gingerbread and eggnog flavors. They would be perfect for sharing at all of your holiday festivities and are ideal for cookie swap parties. In fact, that’s exactly what I’m doing with this batch of cookies!

In honor of the holiday season, I asked some of my very best blogging buddies to join me in a cookie swap! It’s a virtual party full of delicious cookie recipes from bloggers across the globe! For my contribution to the party I made these Gingerbread Ale Cookie Sandwiches with Eggnog Cream. I will be sharing the cookie swap on Sunday, so be sure to come back then and see the amazing cookies my friends are bringing to the party 🙂

Speaking of parties… I’m wrapping up this beautiful plate of cookies and hopping over to our neighborhood’s Ugly Sweater Happy Hour right now! I hope my neighbor friends enjoy my fun twist on gingerbread cookies… I’m sure at the mention of “beer” the plate will be empty in a flash!

Gingerbread Ale Cookie Sandwiches with Eggnog Cream

Yield: 2 dozen cookies, 1 dozen cookie sandwiches

Ingredients

For the Gingerbread Ale Cookies:

• 1 bottle (12 oz) Flying Dog Hazelnut Scotch-Style Ale (or your favorite holiday ale)
• 2 3/4 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground ginger
• 1/4 tsp cloves
• 1 stick organic salted butter, softened
• 3/4 cup coconut sugar
• 1/4 cup molasses
• 1/2-1 tsp freshly grated ginger (depending on your preference)
• 1 egg
• 3 TBS of the holiday ale syrup**
• White sugar (to roll the cookie dough balls in before baking)
  For the Eggnog Cream Filling:
• 2 cups of eggnog
• 3 cups confectioners sugar

 

Instructions

For the Gingerbread Ale Cookies:

1. Begin by reducing your holiday ale for a highly concentrated “beer syrup”**. Pour the beer into a saucepan over medium heat and simmer until it has reduced by about half. Stir occasionally. Remove from heat and let cool.
2. Meanwhile, in a stand mixer fitted with a paddle attachment, cream together the butter and coconut sugar until it is nice and fluffy, about 4-5 minutes.
3. In a large mixing bowl, sift together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, and cloves. Set aside.
4. Return to the stand mixer and beat in the molasses, egg, and freshly grated ginger.
5. Then, measure out 3 TBS of the beer syrup and add that to the wet ingredients. Mix on medium speed until everything is fully incorporated.
6. Reduce mixer speed to low and add your dry ingredients. Scraping the sides of the mixing bowl as needed.
7. Divide the dough into 2 halves, wrap each ball of dough in plastic wrap and chill the refrigerator for an hour (or longer).
8. Preheat your oven to 350*.
9. Once chilled, roll your dough into 1″ balls, coat with sugar, and place on a parchment lined baking sheet. Gently pat to make the balls more flat.
10. Bake for 8-10 minutes at 350*.
11. Let cool completely before filling with the eggnog cream or decorating.
    For the Eggnog Cream Filling:
12. Begin by reducing your eggnog for a highly concentrated flavor. Pour the eggnog into a saucepan over medium heat and simmer until it has reduced by about half. Stir occasionally. Remove from heat and let cool.
13. Once cool, whisk 3-4 TBS of the reduced eggnog together with the confectioners sugar. Add more of each (as needed) until the desired consistency is reached.
14. To Assemble the Cookie Sandwiches:
15. Spread a little bit of the eggnog cream onto the flat side of a cookie and top with an additional cookie. Try to pair cookies of even size so that they make a nice little sandwich.