Unforgettable Guinness Molasses Cookies: 3…

Okay, folks, buckle up, because I’m about to spill the beans on my absolute favorite cookie recipe: Guinness Molasses Cookies! Seriously, these cookies are a game-changer. Imagine the rich, malty depth of Guinness stout mingling with the warm, spicy sweetness of molasses. It’s a flavor explosion that’ll have you coming back for more, I promise.

I stumbled upon this recipe a few years back when I was obsessed with experimenting with unusual ingredients in my baking. I was a little nervous at first – I mean, beer in cookies?! But trust me, the Guinness just amplifies all the other flavors in the most delightful way. And now? It’s a staple in my kitchen, especially around the holidays. They’re that good!

Why You’ll Love These Guinness Molasses Cookies

Listen, if you love cookies (and let’s be honest, who doesn’t?), you’re going to fall head over heels for these Guinness Molasses Cookies. Seriously, they’re pure magic! Here’s why I’m completely obsessed:

• That flavor! The Guinness adds a deep, almost savory note that perfectly balances the sweetness of the molasses. OMG.
• They’re surprisingly easy to make. No complicated techniques or fancy equipment needed (besides a baking sheet, of course!).
• The aroma while they’re baking is intoxicating. Your kitchen will smell like a cozy autumn day. Heaven! You’ll drool.
• They’re wonderfully soft and chewy. Just the right amount of delightful give with every bite, it’s a perfect texture.
• You can customize them! Chocolate chips are totally optional, but highly recommended by yours truly.

Ingredients You’ll Need for Guinness Molasses Cookies

Alright, before we get started with the fun part (aka, devouring these amazing cookies), let’s gather our supplies! Here’s the grocery list you’ll need. Don’t worry, it’s pretty straightforward, and most of this stuff you probably already have stashed in your pantry. Let’s make sure we have everything!

First up, we’ve got the essentials:

• 1 cup (2 sticks) unsalted butter, softened. Make sure it’s nice and soft, but not melted!
• 1 cup granulated sugar.
• 1 cup packed dark brown sugar. This is where a lot of the flavor comes from, so don’t skimp!
• 2 large eggs.
• 1/4 cup Guinness stout. Yep, the star of the show!
• 1/4 cup molasses. This stuff is pure magic too and what gives the cookies that amazing chewiness
• 1 teaspoon vanilla extract. Always, always vanilla.

Now, for the dry ingredients, because you can’t have cookies without flour and some spices!

• 4 cups all-purpose flour.
• 2 teaspoons baking soda.
• 1 teaspoon ground ginger.
• 1 teaspoon ground cinnamon.
• 1/2 teaspoon ground cloves.
• 1/2 teaspoon salt.

And finally, the optional (but oh-so-worth-it) add-ins:

• 1 cup chocolate chips (optional). I always add these…because chocolate! If you’re not a big fan, of course, you can leave them out.

That’s it! See, not too intimidating at all. Now, go grab your ingredients, and let’s get baking some truly awesome Guinness Molasses Cookies!

How to Make Delicious Guinness Molasses Cookies

Alright, cookie lovers, let’s get down to the good stuff: making these amazing Guinness Molasses Cookies! Trust me, it’s easier than you think, and the results are totally worth the effort. Let’s get baking!

Step-by-Step Instructions

First things first, heat your oven to 375°F (190°C). Gotta get that oven nice and toasty before we even think about the cookie dough. Make sure your oven rack is in the middle – this is super important for even baking!

Grab a big bowl, and let’s get creaming! Cream together that softened butter and both sugars: the granulated and the brown sugar, until it’s light and fluffy. This is SO important for the texture of our cookies, so take your time and don’t rush it!

Next up, beat in those eggs, one at a time. Then, gently stir in the Guinness stout (yep, it’s happening!), the molasses (get ready for that amazing smell!), and the vanilla extract. Go slow and easy here—no need to get too vigorous!

In a separate bowl (because we don’t want to overmix!), whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Make sure everything is well combined here. You’ll be glad you did this!

Gradually add the dry ingredients to the wet ingredients, mixing until everything is *just* combined. Don’t overmix! A few streaks of flour are totally fine. Overmixing can ruin those fluffy cookies! So be careful!

Now, if you’re a chocolate chip kinda person like me, fold those chocolate chips in! Gently! Okay? And always save a few to sprinkle on top before baking. It’s the little things!

Drop rounded tablespoons of the dough onto baking sheets. I like using a cookie scoop to keep them all the same size. Remember: even-sized cookies means even baking! So important!

Pop those baking sheets into the oven and bake for 10-12 minutes. The edges should be set, and the centers should still be a little soft. Keep an eye on them, ovens vary!

Once they’re out, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents them from breaking. Trust me, it’s worth the wait. And then… enjoy!

Tips for Perfect Guinness Molasses Cookies

Okay, so you’ve got your ingredients, you’ve mixed everything up, and you’re ready to bake some seriously drool-worthy Guinness Molasses Cookies. Awesome! But before you pop those babies in the oven, let me share a few of my tried-and-true tips for cookie perfection. These are the things I’ve learned from countless batches, and trust me, they make a difference!

First secret is, **Chill That Dough!** I know, I know, it’s tempting to bake immediately, but chilling the dough for at least 30 minutes (or even longer!) firms up the butter. This helps your cookies hold their shape and prevents them from spreading too thin. Trust me, it’s worth the wait!

**Quality Ingredients are Key!** Don’t be shy about using good quality butter, molasses, and even chocolate chips. The better the ingredients, the better the flavor. I always splurge on the good stuff, and the difference is noticeable even to the untrained palate. Seriously, you gotta taste a good molasses!

**Watch Your Oven Like a Hawk!** Every oven is a little different, so keep a close eye on your cookies during the last few minutes of baking. You want them to be set around the edges but still soft in the center. I usually start checking at around 10 minutes – and keep a careful eye on them! Nobody wants burned cookies.

Don’t Overbake the cookies. Overbaked cookies are sad and dry. Remove them when the edges are set and you can see a slight hint of softness in the middle. They will continue to bake a little while cooling, so remember that!

Ingredient Notes and Substitutions for Guinness Molasses Cookies

Alright, let’s talk ingredients! I get it – sometimes you don’t have *exactly* what the recipe calls for, or maybe you just want to tweak things to your liking. No worries, I’ve got you covered with some notes and ideas for substitutions. Trust me, I’m all about making things work when you’re in the middle of a baking session!

First up, **Molasses**. This is the heart and soul of these cookies. It gives them that incredible chew and deep, caramel-y flavor. If you’re out of molasses (gasp!), you *could* try substituting an equal amount of maple syrup, but your cookies won’t be quite the same. The flavor won’t be as robust as it would be. Dark or blackstrap molasses will give you the deepest flavor, but light molasses also works ok (just don’t tell anyone I said that!).

Now, about the **Guinness**: Yes, you DO need Guinness stout! It’s the magic ingredient, adding that lovely richness and a hint of bitterness that balances all the sweetness. I’ve tried other stouts, and they can work, but Guinness really is the perfect choice with its signature, full-bodied taste. Make sure it’s the regular Guinness, not the “extra stout” version, which could make your cookies taste too strong. I’ve never gone wrong here. I’ve made these cookies for years using Guinness.

And what about those **Chocolate Chips**? Well, they’re optional, but I highly recommend them! You could swap them for dark chocolate chunks if you’re a chocolate snob (like me!), or even throw in some chopped walnuts or pecans for a little extra crunch and flavor. Go crazy! Just remember, you’re the boss of your own cookies!

Serving Suggestions for Your Guinness Molasses Cookies

Okay, so you’ve baked a batch of these glorious Guinness Molasses Cookies. Now what? Well, let me tell you, there are *so* many ways to enjoy them! My personal fave is with a big glass of cold milk (or a pint of Guinness, because, you know, why not?). They’re also fantastic with a cup of coffee, especially in the afternoon.

These cookies are the perfect dessert after a hearty meal – think something like a cozy stew. They’re also amazing for bringing to a party or gifting to a friend. Trust me, anyone would be thrilled to receive a box of these – just make sure you save some for yourself!

Storage and Reheating Instructions for Guinness Molasses Cookies

So, you’ve baked up a batch of these amazing Guinness Molasses Cookies, but you’ve got leftovers? No problem! Lucky you! Here’s the lowdown on how to keep those cookies fresh and delicious for as long as possible. You’ll want to make them last… trust me.

First off, for short-term storage, stash them in an airtight container at room temperature. They should stay soft and tasty for about 3-4 days. If you want to keep them longer, pop them in the freezer! Just put them in a freezer-safe bag or container. They’ll last for a couple of months, easy-peasy.

To reheat, you can either microwave them for a few seconds (careful, they get hot fast!) OR warm them up in the oven at a low temp (like 300°F/150°C) for a few minutes. Either way, they’ll taste just like they came fresh out of the oven! Enjoy!

Nutritional Information for Guinness Molasses Cookies

Okay, before you dive headfirst into this cookie paradise (and trust me, you *will* want to dive in!), let’s chat about the nutritional info. I always like to give you a heads-up, so you know what you’re getting yourself into. Haha!

Just a little disclaimer here because, well, I’m not a professional nutritionist (I just play one in my own kitchen!). The nutritional information for these Guinness Molasses Cookies is just an estimate. It can vary a bit depending on the specific ingredients and brands you use. Some brands pack more goodies in than others. The size of your cookies might change it too, depending on how big you make them.

So, take the numbers with a grain of salt (a *tiny* grain, like, a literal pinch). This is made for enjoying your cookies, not stressing! No worries, you can always treat yourself and maybe go for a walk later. Everything in moderation, right? Now, go enjoy!

Frequently Asked Questions About Guinness Molasses Cookies

I know, I know, you probably have a million questions about these fabulous Guinness Molasses Cookies. That’s totally normal! So, to save you some time, I’ve rounded up a few of the most frequently asked questions. Hopefully, these will clear things up and help you become a cookie-making pro!

Can I make these cookies gluten-free?

Hmm, that’s a tricky one! Since the original recipe uses all-purpose flour, you’d definitely need to make some swaps. I haven’t tried making these gluten-free myself, but I’ve heard that a good gluten-free all-purpose flour blend can work wonders. Be sure to look for one with xanthan gum (it helps with the texture!). You might also need to experiment a bit with the amount of flour, as gluten-free flours can absorb liquids differently. Let me know if you try it! I’m always looking for ways to adapt my recipes!

How can I make the cookies softer?

Oh, you want the softest cookies possible, huh? I get it! Here are a few things you can try to amp up the softness factor. First, don’t overbake them! Take them out of the oven when the edges are set, and the centers still look a little soft. Chilling the dough before baking will also help, as it keeps the cookies from spreading too thin, which helps retain their soft texture. Another trick? Make sure your butter is really soft before creaming it with the sugars!

Can I freeze the dough?

Absolutely! I’m all about make-ahead baking, and these Guinness Molasses Cookies are perfect for freezing. Just scoop the dough into balls, place them on a baking sheet, and freeze them until solid. Then, transfer the frozen cookie dough balls to a freezer-safe bag or container. You can bake them straight from frozen – just add a couple of extra minutes to the baking time! You can enjoy these amazing cookies any time you want!

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