Beer Cookies Recipe -
Beer Cookies Recipe

Beer Cookies

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"Cookies made with beer!"

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Ingredients Edit and Save

Original recipe makes 2 - 3 dozen Change Servings


  1. Cream together the butter or margarine and the brown sugar. Cut in flour, baking soda and spice. Blend in beer slowly to form a soft dough.
  2. Drop by teaspoonfuls and top with a walnut piece.
  3. Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown. Cool one minute on cookie sheet and remove to wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2006

Fun to experiment with. I agree with the reviews that the all purpose flour makes the dough too thin. By happy accident, I'd substituted 1/2 cup of wheat flour, since I'd run out of all purpose -- what a difference. I used a microbrew and folded in dried cranberries for more flavor (per another suggestion posted). This is a savory cookie if the recipe is followed, not sweet. However, I've done a variation where I used the "sweeter" Guinness stout and folded in chocolate chips. I think using the basic recipe, with 1 1/2 cups all purpose and 1/2 cup wheat flour, along with a beer and a folded confection or dried fruit could make this fun (pick a beer, like Cherry wheat and fold in dried cherries, maybe, etc). Also, for beer drinkers, this cookie is not too sweet (depending on what you add) and is a change from chips, pretzels, etc. Doesn't look, like the basic all purpose flour, walnuts (and I'm guessing people pickd the macrobrew pilsner lagers as the beer) is all that great.

Most Helpful Critical Review
Dec 14, 2003

This cookie did not taste good. It is not a drop cookie, it is pancake batter. It is a waste of beer. My dog didn't like them either.


31 Ratings

Sep 19, 2003

I thought these cookies would be great for a company of men that love beer. I brought them in after tasting them as a joke, and I don't think anyone got the joke. Now of course they all think that I can't cook. I will show them of course, but just for the record these are terriable!!! Very bland, strange texture...etc. Of course my drunk roommate thought they were great, so maybe that is the trick I just don't know.

Jan 20, 2007

I made these with my brother's girlfriend, and we did alter the recipe, using 1/2 all-purpose and 1/2 whole wheat flour; we also used a little less beer and added craisins to the mix and pecans to the top of each cookie. They were awesome, although more the consistency of muffins. My brother's girlfriend remembered the alterations and made beer muffins later and reported that they turned out better than the cookies. A suggestion for the beer to use: we used a Sam Adam's seasonal cranberry lambic ale. I'd also suggest a cherry wheat or other types of wheat beers to give these cookie-muffins a more hearty flavor.

May 13, 2003

I really didn't care for them....did not offer them to the family....maybe I did something wrong????

Mar 23, 2009

Based on the reviews for these, I didn't have very high hopes for these, but I was curious. I used 1 cup of Newcastle, and I added some raisins and a bit of oats to bulk them up a little. I also added an extra 1/2 tsp of cinnamon, and a little vanilla, but I guess it wasn't enough to make a difference. These were really easy to make, and I like that they didn't have eggs, white sugar, or an outrageous amount of butter. They are sooooo good hot out of the oven!! I love the texture, its very soft and kind of spongy! I can tell the flavor will be a little bland when they cool, though. Next time I will add some chocolate chips (I think white choc would be great in these) or more raisins, and maybe some chopped walnuts or macadamias. Yum!

Jun 15, 2006

Well, I made a slight change in this recipe: I used root beer in place of beer, and only used one cup. And it turned out pretty good. The dough was more like a batter, but the cookies still turned out ok. They were just soft cookies as opposed to the hard ones that people might have expected. My family liked them anyway. Thanks for sharing!

Jan 02, 2006

The amount of flour in this recipe needs to be adjusted to 3 1/2 cups, at the very least (I would recommend 4 cups flour). The recipe, as is, does not yeild a usable dough at all... more like a thin, watery batter.


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  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 37 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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