Christmas Ale Gingerbread Cookies with Cinnamon Icing


- 1 C molasses
- 1/3 C brown sugar
- 1/2 C Christmas Ale
- 1/8 C butter, softened
- 3 1/4 C all-purpose flour
- 1 tsp baking soda
- 1 tsp ginger
- 1/2 tsp ground clove
- 1/2 tsp ground cinnamon

- 2 C powdered sugar
- 1 large egg white
- 2 tbsp heavy cream
- 1/2 tsp ground cinnamon



In a medium bowl mix molasses, brown sugar, Christmas Ale, and softened butter until smooth. In a separate bowl mix remaining dry ingredients. Combine wet and dry ingredients and mix until smooth. Wrap dough and chill for at least 3 hours. Pre-heat oven to 350 degrees. Lightly flour a rolling pin and surface to roll out dough. For cut out cookies, dough should be about 1/4 inch thick. Cut dough into desired shapes and place about 1 inch apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Let cool completely on wire racks before frosting.


Combine all ingredients in a bowl and mix with an electric mixer until smooth.

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