These Italian Beer Cookies are crunchy and perfect as a snack. No mixer needed, these easy cookies are made with a pilsner beer or your favorite ale, these Italian cookies are light and flavorful, you can’t stop at just one!
I have to admit I really love cookies, I like making them but more than anything I like eating them. From my Mom’s Chocolate Chip Cookies, to a buttery Shortbread Cookie to these yummy Beer cookies. Cookies never last too long in our house.
Recipe Ingredients
- Flour – all purpose flour at least 11% protein
- Sugar – granulated sugar
- Baking powder
- Salt
- Beer – I used a pilsner
- Oil – vegetable oil, I use either corn oil or sunflower oil
What does Beer do in baking?
Beer will enhance other flavours in the baked goods, it also adds moisture and helps leaven the baked goods.
How to make beer cookies
In a large bowl whisk together the flour, sugar, baking powder and salt.
Make a well in the middle of the dry ingredients and add the beer and oil, mix with a fork until almost combined.
Move the dough to a lightly floured flat surface and gently form in to a compact dough ball. Work the cookie dough as little as possible. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Remove the dough from the fridge, place on a lightly floured flat surface, remove small pieces of dough and form into short chubby ropes, join the ends together (to form a small donut shape), place the cookies on the prepared baking sheets.
Brush the cookies with milk, sprinkle with Demerara sugar or granulated sugar and bake in a pre-heated oven until golden.
Let cool 5 minutes on the baking sheet then move to a cooling rack to cool completely.
If you prefer you could make the dough with a stand mixer or food processor, although it is best to combine the ingredients on low speed and not to over mix.
How to store the cookies
The cookies should be stored in an airtight container, they should keep for up to 7 days at room temperature.
How to freeze beer cookies
Place the completely cooled cookies in a freezer bag or container. They will keep for up to 2-3 months in the freezer.
More easy Cookie Recipes
- Easy Strawberry Cookies
- Easy Italian Pistachio Cookies
- Easy Lemon Drop Cookies
- Double Chocolate Cookies
Italian Beer Cookies
Equipment
- 1 large bowl
- 1 large baking sheet
- 1 cooling rack
Ingredients
- 1⅔ cups all purpose flour (at least 11% protein)
- ⅓ cup + ¾ tablespoon granulated sugar (75 grams total)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup + ¾ tablespoon beer (I used a pilsner) (90 grams total)
- ¼ cup vegetable oil (I use corn oil or sunflower oil)
Instructions
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- Make a well in the middle of the dry ingredients and add the beer and oil, mix with a fork until almost combined.
- Move the dough to a lightly floured flat surface and gently form in to a compact dough ball. Work the cookie dough as little as possible.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Pre-heat oven to 350F (180C). Line a cookie sheet (or 2) with parchment paper.
- Remove the dough from the fridge, place on a lightly floured flat surface, remove small pieces of dough and form into short chubby ropes, join the ends together (to form a small donut shape), place the cookies on the prepared baking sheets.
- Brush the cookies with milk, sprinkle with Demerara sugar or granulated sugar and bake in a pre-heated oven until golden, approximately 20 minutes.
- Let cool 5 minutes on the baking sheet then move to a cooling rack to cool completely. Enjoy!
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