Ginger Porter Snaps
How to make Ginger Porter Snaps
Ginger + Porter + Cookie = Ginger Porter Snaps: Two intense flavors that support one another. Combining them into a cookie not only works, but gives extra complexity to the standard holiday cookie, while adding an adult twist.
Makes: about 3 – 4 dozen Ginger Porter Snaps cookies
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2009 | Issue #35
For other Beer Cookie recipes, check out my Cookie page.
Chocolate and coffee notes from a porter style beer, mix with molasses, ginger and other winter spices to create a delectable Ginger Porter Snaps cookie.
| Servings | Prep Time |
| 48 cookies | 10 minute |
| Cook Time | Passive Time |
| 12 - 18 minute | 20 minute |
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Chocolate and coffee notes from a porter style beer, mix with molasses, ginger and other winter spices to create a delectable Ginger Porter Snaps cookie.
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Ingredients
- 12 ounce Porter, such as Deschutes Brewing Co. Black Butte Porter or other American Porter
- 2 tablespoon molasses, black strap,
- 1 cup butter, unsalted preferably European style, at room temperature
- 1 cup sugar, dark brown packed firmly
- 2 each egg, whites, large
- 1 teaspoon vinegar, malt
- 1 teaspoon vanilla extract, Bourbon based
- 1 1/2 cup flour, all-purpose
- 1 cup flour, barley
- 2 tablespoon malt, chocolate wheat, ground to a fine powder, available at Beer, Beer and More Beer
- 2 teaspoon baking soda
- 2 teaspoon ginger, ground
- 2 teaspoon cinnamon, Ceylon, ground
- 1 teaspoon cloves, ground
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon salt, kosher
- 3/4 cup sugar, organic
Servings: cookies
Units:
Instructions
- First begin this recipe by placing a 12-ounce bottle of Porter into a medium-sized saucepan over medium heat. Bring the beer to a boil, then reduce the heat to low; slowly reduce the volume till it reaches 3 tablespoons. Add the molasses and combine together.
- In the bowl of an electric mixer or bowl with a hand mixer, add the butter and brown sugar, beating on high for 3 minutes or until the mixture is light and fluffy. Scrape down the sides a few times. European butter has a higher fat content, therefore creating a more butter-rich cookie. Add in the egg whites, vinegar, vanilla and the cooled Porter reduction | molasses, beating about 2 minutes until the mixture is well combined.
- While the butter is creaming, in a bowl, mix together the flours, malt powder (or cocoa powder if malt isn’t available), baking soda, ginger, cinnamon, clove, allspice and salt. Once the butter mixture is ready, add the flour mixture and combine. Cover the bowl with plastic wrap and refrigerate for 1 hour to firm up the cookie dough.
- Preheat the oven to 350°F | 177°C. Line two sheet trays with either Silicone Baking Mat Liners
or parchment paper. Place the sugar onto a plate. Using two teaspoons, portion out the dough into 1-teaspoon-size balls. Roll each ball of dough into a sphere in the palms of your hands, then lightly roll each ball in the sugar, coating evenly. Place onto the prepared baking sheet, spacing each ball about 2 inches from the edge and each other, giving room for them to spread as they bake.
- Bake each tray for 12 - 18 minutes. If you like chewy cookies, bake for 12 minutes; for more crisp cookies, bake for 18 minutes. Remove them from the oven, then use a spatula to transfer the still warm cookies to a cooling rack and repeat until all the dough is used. The dough can be placed into a sealable container and refrigerated for up to two weeks (or frozen for three months), baking fresh cookies as needed or desired.
or parchment paper. Place the sugar onto a plate. Using two teaspoons, portion out the dough into 1-teaspoon-size balls. Roll each ball of dough into a sphere in the palms of your hands, then lightly roll each ball in the sugar, coating evenly. Place onto the prepared baking sheet, spacing each ball about 2 inches from the edge and each other, giving room for them to spread as they bake.
Recipe Notes
Recipe Variations:
If you want to make extreme holiday cookies, consider these ideas.
- To give more heat and intensity to the gingerbread, try mixing in 2 tablespoons of minced crystallized ginger into the batter before you start scooping them out.
- To bring out the coffee | chocolate flavors and extra crunch, try rolling the balls of dough in cocoa nibs instead of the sugar, then bake as directed.
Other Cookie Recipes:
Butterscotch Oatmeal Cookies
Chocolate Dipped Malted Macaroons
Chocolate Malt Crinkle Cookies
Chocolate Stout Ice Cream, Malted Peanut Cookie Dough & Peanut Butter Cups
Double IPA Shortbread Cookies with Bacon Drippings
Ginger Porter Snaps
Speculoos Cookie
The Toronado Bar Cookie
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