This is one of my absolute favorite cookie recipes. I originally posted it for Christmas last year and recently made two batches because I love them so much (and because I forgot to take a picture of the first batch). The inspiration for them comes from my Father who absolutely loves anything with maple or molasses. He was the type of dad who found every candy store on every family trip we ever took. He introduced me to maple fudge, maple donuts, maple candy, molasses cookies, and, of all things, bran muffins. While maple is a prominent flavor in the breakfast and dessert world, molasses seems to be kept on the bottom shelf and doesn’t receive the same publicity. Hopefully this recipe will help change that. Molasses cookie are delicious, especially this ginger and stout version. They’re soft in the center with slightly chewy sides. The sugar topping adds crunch while the chopped ginger adds texture. The spices complement the sweetness of the brown sugar while the molasses and stout add complexity, a slight roastiness, and a touch of minerality. The result is one hell of a cookie.
Adapted from a recipe in the March 2000 edition of Bon Appetit.
Tags: christmas cookies • cookie • cooking with beer • craft beer • double stout • ginger • ginger cookies • imperial stout • irish stout • molasses • molasses cookies • recipes • russian stout • stout