Gingerbread Ale Cookie Sandwiches with Eggnog Cream

Gingerbread Ale Cookie Sandwiches with Eggnog Cream

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Ingredients

  • 1 bottle (12 oz) Flying Dog Hazelnut Scotch-Style Ale (or your favorite holiday ale)
  • 2¾ cup all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • ¼ tsp cloves
  • 1 stick organic salted butter, softened
  • ¾ cup coconut sugar
  • ¼ cup molasses
  • ½-1 tsp freshly grated ginger (depending on your preference)
  • 1 egg
  • 3 TBS of the holiday ale syrup
  • White sugar (to roll the cookie dough balls in before baking)
  • 2 cups of eggnog
  • 3 cups confectioners sugar
Read the whole recipe on Blue Crab Martini