- 1 cup Guinness Extra Stout
- 1/3 cup Canola Oil
- 3/4 cup Powdered Sugar (the brand Wholesome Sweeteners does not filter through animal products)
- 1/4 cup Molasses
- 2 cups Whole Wheat Flour
- 1/2 tsp each Baking Powder, Baking Soda, and Salt
- 1/2 tsp each Nutmeg, Cloves, and Cinnamon
- 1 1/2 tsp ground Ginger
- Optional: tsp grated Fresh Ginger
- Vegan Guinness Royal Icing Ingredients:
- 2 tsp Egg Replacer
- 2 tbsp Reduced Guinness Extra Stout
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar
To make Guinness Cookies:
Simmer the cup of Guinness Extra stout uncovered on the stovetop until it is reduced by half, which took me about 25 minutes. Let cool.
Mix together the flour, baking powder, baking soda, salt, and spices, set aside.
Mix together the oil and sugar, then add the molasses and 1/4 cup of the Guinness. (Save the rest of the Guinness for the icing).
Stir in the grated ginger if using, and gradually fold in the dry ingredients until it makes a nice coherent dough. Mine was too dry at first and needed an additional tablespoon of the Guinness to get it to a workable consistency.
Divide the dough into two balls, wrap in plastic wrap, and refrigerate for 1 hour (up to a couple days).
Preheat the oven to 350. Spray a large piece of aluminum foil with cooking spray. Place one ball of dough on it, smoosh with your hand into a disk, and then roll out until very thin. It’s ok if the edges crack a little, but if they are seriously ripping then let the dough warm up for about 10 minutes, then try again.
Cut out shapes with cookie cutters. Gently peel up the excess dough, leaving the cut out shapes on the foil. This way you don’t need to handle the shapes and risk breaking them. Move aluminum foil onto a cookie sheet and bake for 5-7 minutes, until fragrant. Gather the dough scraps into a ball and repeat on a new piece of foil. When the first round of cookies are done, wait a minute to cool, then transfer cookies to wire rack. You can keep using the same two pieces of foil, just re-spray with Pam each time.
To make Guinness Royal icing:
Whisk together egg replacer and Guinness until quite frothy and thick. Add the extract and powdered sugar. Place icing in a pastry bag or plastic bag with just a snip of the corner cut off. Wait until the cookies are completely cool to decorate. The icing dries quickly, so this amount will ice one half of the cookie recipe. Make another batch of icing if you are baking both balls of dough at once. (I made one half and froze the other ball of dough for later.) Once the icing is dry, keep the cookies in an airtight container.
This recipe was inspired by The Post Punk Kitchen.
Read the blog post where this recipe originally appeared: Vegan Gingerbread Stout Cookies