Christmas (Ale) Cookies Recipes

Bake the season bright: 4 Holiday cookies made with Breck Brew beer! 

Nothing kicks off the holiday season quite like a warm oven, a dusting of flour on the counter, and the smell of fresh-baked cookies drifting through the house. This year, were taking your holiday baking traditions up a notch by bringing Breck Brew beer into the mix – starting with our iconic Christmas Ale. We rounded up four of our favorite cookie recipes and added four of our favorite beers into the cookies. Whether your baking for a holiday party, filling tins for friends, or taste-testing by the fireplace (highly encouraged), these recipes are here to make your season a little merrier – Breck style!

Grab a Christmas Ale, preheat the oven, and let’s bake the ultimate beer-infused holiday lineup!

Christmas Ale Chocolate Orange Cookies

Cookie Ingredients: (Shortbread)

• 21 Tablespoons or 300 grams of butter softened
• 1 cup powder sugar
• ¾ teaspoon vanilla
• 2 ½ Cups or 300 grams of flour
• Zest of four oranges
• ½ teaspoon cardamom

Ganache ingredients

• 4oz Christmas Ale
• 9 oz Dark Chocolate

Cookie Recipe:

1. Combine all ingredients in a mixer with paddle attachment until well mixed. Should have a slightly crunchy texture
2. Form dough into a ball and roll out on to a cutting board or counter dusted with flour. The dough should be 3/8” thick.
3. Preheat over to 350 degrees
4. Cut dough into 2” to 3” circles with cookie cutter.
5. Bake 10-12 minutes until golden edges

Ganache Recipe:

1. Bring Christmas Ale to a boil and remove immediately
2. Add chocolate and mix until combined and glossy. You may need to double boil if chunks of chocolate remain. Cool slightly
3. Hold the cookies upside down and swipe just half of the topside as you dip cookies in warm (not hot) ganache and place on wire rack and put in the fridge to set for 30 minutes.
4. Take cookies out of fridge and enjoy with a Christmas Ale

Juice Drop Gingerbread Cookies

Ingredients:

• 6 Cups or 450 grams of flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ginger powder
• 1 tablespoon cinnamon
• ½ teaspoon all spice
• ½ teaspoon cloves
• 5 Tablespoons or 150 grams butter softened
• 5 tablespoons or 150 grams brown sugar
• ¾ cup molasses
• 2 tablespoons of Juice Drop
• 1 egg
• 1 teaspoon Vanilla

Recipe:

1. Cream (mix) butter with brown sugar
2. Add molasses, beer, egg and vanilla
3. Wisk together dry ingredients
4. Combine wet and dry ingredients until thick and sticky
5. Form dough into balls and cool for 4 hours
6. Remove balls 1 at a time from fridge
7. Roll out on a well flour dusted surface to ¼” thick
8. Cut into shapes and place on lined baking sheet
9. Bake 9-10 minutes at 350 degrees

Avalanche Crinkles Cookies

Ingredients:

• 8 tablespoons or 113 grams of butter softened
• ½ Cup or 100 grams sugar
• 7 Tablespoons or 100 grams brown sugar
• 1 egg
• 1 teaspoon Vanilla
• 4 Cups or 175 grams flour
• 4 Tablespoons or 50 grams cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 9 Tablespoons or 180 grams chocolate chips
• 2 tablespoons Avalanche Amber Ale
• Powdered sugar

Recipe:

1. Cream (mix) butter, brown sugar, and sugar until fluffy.
2. Add eggs, Avalanche Amber Ale, and vanilla.
3. Separately wisk together dry ingredients.
4. Add dry ingredients to wet and mix until combined.
5. Mix in chocolate chips.
6. Cover and cool for 4 hours.
7. Preheat over to 350 degrees.
8. Let dough sit at room temperature until workable for about 15 minutes.
9. Form balls about 2 tablespoons worth of dough.
10. Toss balls in powdered sugar and place on a parchment lined baking sheet.
11. Bake for 10-12 minutes. Remove while centers are soft and edges are crisp.

Peach Almond Candy Cane Cookies

Ingredients:

• 8 oz butter softened
• 1 cup powder sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon Vanilla
• 6 Cups or 450 grams flour
• 1 teaspoon salt
• Red food coloring
• 1 tablespoon Palisade Peach Wheat

Recipe:

1. Cream (mix) butter and sugar until fluffy
2. Add egg and flavorings (almond, vanilla and beer)
3. Divide dough in 2 equal parts and add coloring to half
4. Wrap and refrigerate for 4 hours
5. Preheat oven to 375 degrees
6. Form dough into 1/2” balls then roll into ropes. Twist ropes together and shape into candy cane. Place cookies on parchment line baking sheet.
7. Bake for 9-12 minutes. Do not brown the cookies. Cool completely