Cookies and beer are a yummy treat. But cookies made with beer are over the top. These cookies feature bright orange zest and earthy coriander, and a delicious Belgian white wheat beer, in a fun dessert form.
Belgian Wheat Beer Cookies
Makes 24 to 30 cookies
24 ounces Belgian white wheat beer
5 tablespoons honey
3/4 cup unsalted butter, at room temperature
1 1/4 cups powdered sugar
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon orange zest
2 teaspoons ground coriander
2 cups all-purpose flour
1/2 teaspoon baking soda
Reduce beer and honey in a medium saucepan over medium heat, skimming occasionally, until you have about 1/3 cup of liquid or when it begins aggressively foaming due to the increased sugar content. The mixture will have the consistency of molasses. Let this reduction cool to room temperature.
Cream the butter and sugar together. Add the egg and blend thoroughly. Add the vanilla, orange zest, coriander, and beer reduction. Mix thoroughly.
Whisk together flour and baking soda. Slowly add to the batter, until just combined. Chill dough in covered bowl, in refrigerator, overnight for flavors to meld.
Preheat oven to 350°F.
Using a medium size scoop, such as #50, place cookie mounds about 2 inches apart, on parchment-lined cookie sheets. Bake for 10 to 12 minutes. Cool on the cookie sheet about 2 minutes, and then transfer to wire racks to cool completely.