The Winner of the Curieux Cookie Contest (Plus Recipe)

Love0
December 16, 2016

Sure, cookies and milk is cool. But how about cookies and beer? The team here at Allagash decided to explore cookie/beer territory with a contest: who can make the best cookie to pair with Curieux—our bourbon barrel-aged tripel. Suffice it to say, people took the challenge seriously.

Entrants brought everything from no-bake coconut/chocolate cookies to subtly spiced snickerdoodle-esque delights. Though all the cookies were legitimately awesome, it was a contest, and one had to win. The cookie with the most votes? Ginger Snaps with Bourbon Vanilla Glaze from our New England Sales Manager, Josh Wolf (and his wife). Not only were the cookies delicious, the recipe had some nice history: it was a slightly modified version of his wife’s grandmother’s original recipe. The bourbon and spicy ginger of the cookie paired perfectly with the vanilla and oak character of the beer.

Sound good? They were. And lucky for you, we have the recipe right here. Happy baking!

Ginger Snap Cookies with Bourbon Vanilla Glaze

Recipe by Erin Wolf

Cookie Ingredients:

¾ cup shortening

1 cup sugar

¼ cup molasses

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon salt

4 ounces crushed toffee pieces

Baking Directions: Preheat Oven to 375 Degrees

Cream together shortening and sugar
Add molasses and egg. Beat well
In a separate bowl, sift spices and flour together
Mix together dry and wet ingredients
Stir in crushed toffee pieces
Chill Well (at least an hour)
Form cookies into balls and roll into sugar before placing on cookie sheet
Place cookies on greased cookie sheet or cookie sheet lined with parchment paper
Bake 8-10 min. Allow to cool for 2 minutes before placing on baking racks