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Ginger Molasses Amber Ale Cookies

Author: Susan Reid for Lori Rice

Ginger Molasses Amber Ale Cookies Recipe

The typical amber ale offers sweet caramelized toffee notes in each sip. In these crisp yet chewy cookies, the beer is reduced down to a concentrated liquid that perfectly balances the pleasantly spicy kick of ginger. Food writer and recipe developer Lori Rice shared this recipe with us in Sift's Fall 2018 issue.

At a glance

4 dozen cookies
Nutrition information


Choose your measure:

  • 1 bottle (12 ounces) amber ale
  • 16 tablespoons (1 cup) unsalted butter
  • 1/4 cup molasses
  • 2 3/4 cups sugar, divided
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 large egg
  • 3/4 cup golden raisins, lightly packed
  • 1/2 cup diced crystallized ginger (mini diced ginger)


  1. Bring the beer to a simmer in a medium saucepan set over medium heat, stirring occasionally. Watch closely to make sure it doesn't foam over the sides, reducing the heat if necessary.
  2. Bring the beer to a low boil and cook, stirring often, for about 15 minutes, until it thickens and reduces to 3 tablespoons (1 1/2 ounces; see "tips," below). Set aside to cool. Note: If you sneak a taste of the reduction it will taste unpleasantly bitter, but don't be afraid; this is how it should be. Much like an extract, once mixed into the dough it will be delicious.
  3. In a medium saucepan set over low heat, heat the butter, molasses, 2 1/4 cups of the sugar, and salt. Stir often, until the butter melts and the sugar and salt dissolve, about 10 minutes. Remove from the heat.
  4. Stir in the spices and the amber ale reduction. Allow to cool for about 10 minutes.
  5. Whisk together the flour and baking soda in a large mixing bowl. Turn the mixer to low and slowly pour in the liquid ingredients.
  6. Add the egg. Mix until well blended and a thick batter forms. Stir in the raisins and ginger.
  7. Cover the dough and refrigerate for 1 hour, until firm.
  8. Preheat the oven to 350°F. Line two baking sheets with parchment. Pour 1/2 cup sugar into a small bowl.
  9. Scoop the dough by the tablespoon and roll into balls. Roll the dough balls in the sugar to coat, then place on the prepared baking sheets, leaving 2" of space between them.
  10. Bake the cookies for 14 minutes. They'll puff up and still look soft. When the edges just begin to brown, remove them from the oven.
  11. Let the cookies rest for 5 minutes on the pan before transferring to a cooling rack. The cookies will become crisp as they cool.
  12. Store cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 cookie, 27g
  • Servings Per Batch 48
Amount Per Serving:
  • Calories 104
  • Calories from Fat 36
  • Total Fat 4g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 14mg
  • Sodium 30mg
  • Total Carbohydrate 17g
  • Dietary Fiber 0g
  • Sugars 11g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.