I’ve been sitting here for longer than I care to admit trying to come up with something to say for this intro. But my mind is totally fried. The regular 8-5 day job has been particularly soul-sucking lately, and all my spare time has been going to job hunting. Which is also destroying my soul…the amount of rejections I have gotten makes me want to give up forever and totally makes me feel like I have nothing to offer the work force. The struggle to keep hope alive and continue this battle is very real.
But somehow I keep pressing on. As much as I hate job hunting, I know it’s the only way to be free of this day job I hate even more. And so the hunt continues. After all, among hundreds (yes, hundreds) of noes, it only takes one “yes” to change my fortune.
To perk up my spirits during this especially trying time of my life, I baked cookies. And not just any cookies- soft batch cookies. Meaning they are crazy soft, chewy, moist, and have a slightly under-baked texture (which is my favorite in cookies). Add in some pumpkin beer and some pumpkin pie spice, and you’ve got the PERFECT cookie for fall. Now excuse me while I eat a massive pile and write more cover letters…
Pumpkin Beer and Brown Sugar Cookies
AUTHOR: Natalie Bates | PREP TIME: 10 min | COOK TIME: 12-14 min
- ¾ cups unsalted butter, softened (12 tbs)
- 1 ¼ cups golden brown sugar
- 1 large egg yolk
- ½ tsp vanilla
- 1/3 cup pumpkin beer (I used Blue Moon Harvest Pumpkin Wheat)
- 2 ¼ cups All purpose flour
- 1 ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cornstarch
- 1 tsp pumpkin pie spice
- Preheat oven to 325°.
- In a large bowl, add the butter and brown sugar. Mix on high until very well combined. Add the egg yolk and the vanilla, beat until light and fluffy. Add the beer, beat until well combined.
- In a separate bowl, add flour, baking soda, baking powder, salt, cornstarch and pumpkin pie spice.
- Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
- Spoon out balls of dough slightly smaller than a golf ball onto well greased cookie sheets.
- Bake at 325° for 12-14 minutes or until the edges just start to turn golden brown. Immediately transfer cookies to cooling racks and allow the cookies to cool to room temperature.
The thing that is so great about this cookie recipe is its versatility. You could sub any beer you want really, and play with different spices. Or leave the spices out all together for just a beer and brown sugar flavor to your cookies. The sky is the limit! If you try any other variations, let me know how they come out in the comments!
Recipe and photos are my own, but feel free to share anywhere you wish! Just give me credit and link back to The Whiskey Wanderer 🙂