These soft and chewy German style stout gingerbread cookies are made with stout beer, ginger, spices, and molasses, and topped with brown butter cream cheese icing - perfect for a Christmas cookie exchange!
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, cayenne, black pepper, cardamom and salt. Set aside.
Using mixer, cream butter and brown sugar until light and fluffy. Stir in egg, stout and molasses, mixing well after each addition. Slowly blend flour mixture into butter mixture until incorporated; scraping down bowl and beaters.
Shape dough into one-inch balls and place on parchment-covered baking sheets 1-2 inches apart. Bake for 12-14 minutes. After 5 minutes move to wire racks.
Brown Butter Cream Cheese Frosting
Cook butter in a light-colored sauté pan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
Immediately remove from heat and pour into a bowl, scraping out brown bits with it. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.
Frost cookies generously and allow to set slightly. Enjoy!
I used Guinness 200th Anniversary Export Stout for these cookies, although you can use any stout beer or full-bodied beer that you like. I imagine that you can also replace the beer with cooled brewed coffee or water, although I have not tested those options.Storage and Freezing: These soft gingerbread cookies should last at room temperature in an airtight container up to three days. These cookies freeze very well! Allow to freeze, uncovered in a single layer, until solid, and then place in a freezer-safe container or freezer bag. They should keep frozen for up to 2 months.
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Stout Gingerbread Cookies with Brown Butter Cream Cheese Frosting posted on December 17, 2019 by Chenée Today at https://cheneetoday.com/stout-gingerbread-cookies-with-brown-butter-cream-cheese-frosting/