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Is there anything better than beer and cookies? It’s a grown-up version of an American tradition that you can enjoy around the fireplace. Now imagine a world where cookies and beer blend into a tasty edible concoction. No, it’s not an early Christmas present. This year, St. Paul’s Summit Brewery Company shares their take on a holiday classic with a beer lover’s twist. Welcome to the delicious alternative universe of beer cookies. Thank you, Summit.

Winter Ale Spiced Cookies:

12oz bottle of Summit Winter Ale
2 tablespoons of honey
1 ½ sticks of butter
1 cup of sugar
1 large egg
1 teaspoon Vanilla
2 ½ cups all –purpose flour
1 teaspoon baking soda
1 tablespoon cinnamon
½ teaspoon all-spice
Zest of one orange
½ cup chopped walnuts
½ teaspoon cinnamon and 1/8 cup sugar for dipping.

FIRST STEP:  Combine 12oz bottle of Summit Winter Ale with the honey in a small saucepan.  Boil over a medium heat and reduce by approximately half. Remove the foam through this process. Takes around 20 minutes. You will have around a half a cup of sweet liquid at the end of the boil. Note: You will boil off the alcohol during this process – so you won’t get an “added bonus” from these cookies. Sadly.

STEP 2:  Cream together the butter and the sugar.  Add egg, vanilla and beer mixture.   Mix together baking soda and flour and combine with the liquid ingredients.   Finally, add the spices and nuts.

BAKING:  Preheat oven to 350 degrees. Roll one-inch balls of dough and dip in cinnamon sugar mixture.   Flatten lightly with the palm of your hand. 

Bake for 15 -20 minutes – until lightly golden.

Makes around 3 dozen cookies.

THE RESULT:  Fluffy and cake-like cookies with a really nice spice flavor. Pair with a Winter Ale, a Northern Porter or a Chocolate Stout.