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Home » Desserts » Cookies & Bars » Italian Beer Cookies

Italian Beer Cookies

By: Rosemary Published: February 8, 2023

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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!

Beer cookies on a black plate.

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.

Table of Contents

  • Recipe Ingredients
  • What does Beer do in baking?
  • How to make beer cookies
      • Never Miss a Recipe!
  • How to store the cookies
  • How to freeze beer cookies
  • More easy Cookie Recipes
  • Italian Beer Cookies
    • Equipment
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

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.

Cookies on a black plate with a beer can.

How to make beer cookies

In a large bowl whisk together the flour, sugar, baking powder and salt.

Dry ingredients whisked in a white bowl.

Make a well in the middle of the dry ingredients and add the beer and oil, mix with a fork until almost combined.

The wet ingredients added to the dry and mixed together.

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.

The dough formed and wrapped in plastic.
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    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.

    The cookies formed and on a cookie sheet before baking.

    Brush the cookies with milk, sprinkle with Demerara sugar or granulated sugar and bake in a pre-heated oven until golden.

    The cookies baked on the baking sheet.

    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.

    Cookies in a white container.

    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.

    Two beer cookies on a white board.

    More easy Cookie Recipes

    • Easy Strawberry Cookies
    • Easy Italian Pistachio Cookies
    • Easy Lemon Drop Cookies
    • Double Chocolate Cookies
    Cookies in a white container.

    Italian Beer Cookies

    Rosemary Molloy
    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.
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    Prep Time 15 mins
    Cook Time 20 mins
    Chilling Time 30 mins
    Total Time 1 hr 5 mins
    Course Snack
    Cuisine Italian
    Servings 15 cookies
    Calories 102 kcal

    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!

    Notes

    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.
    The cookies should be stored in an airtight container, they should keep for up to 7 days at room temperature.
    Place the completely cooled cookies in a freezer bag or container. They will keep for up to 2-3 months in the freezer.

    Nutrition

    Calories: 102kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 39mgPotassium: 30mgFiber: 0.4gSugar: 4gCalcium: 8mgIron: 1mg
    Keyword beer cookie recipe, beer cookies, Italian beer cookies
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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