Almond Christmas Ale Cookies

Recipe by Nichole George

Christmas ale makes these cookies wonderfully soft and fragrant. I recommend an ale that is 7.5% ALC or lower (like Great Lakes Christmas Ale). Higher alcohol content will affect the cookie’s ability to hold its shape. This recipe can be made without ale; simply use 1 egg, decrease the all-purpose flour to 1½ cups and increase the amount of cinnamon.

Ingredients

½ cup unsalted butter (room temperature)

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla

¼ cup Christmas ale (room temperature)

2 cups all-purpose flour

½ cup almond flour (if substituting to use only all-purpose flour, use only ¼ cup)

1 teaspoon cream of tartar

¼ teaspoon salt

1 teaspoon cinnamon

For topping:

2 tablespoons granulated sugar

2 teaspoons cinnamon

Preparation

Cream the butter and brown sugar until fluffy, about 5 minutes.

Add eggs, one at a time, mix until combined.

Add vanilla and Christmas ale and mix until combined.

Add flours, cream of tartar, salt, and cinnamon. Mix until fully incorporated.

Cover and refrigerate dough for 1 hour.

Preheat oven to 350 F and line a cookie sheet with parchment paper.

Remove dough from refrigerator and roll into ¼ inch balls (these cookies expand a lot, so start small!).

Mix granulated sugar and cinnamon. Sprinkle on cookies or roll the cookies in the mixture for a sweeter variety.

Almond Christmas Ale Cookies

Photo by Nichole George

Bake cookies for 10-12 minutes.

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