Are you ready to take your cookie game to the next level? Look no further than this recipe for Belgian White Beer Cookies with Orange Icing. Trust me, once you taste these delicacies, there’s no going back to boring old chocolate chip or sugar cookies.
These cookies are a perfect addition to a summer party or barbecue, and will impress your guests with their unique flavor and texture. With notes of honey and coriander infused in a soft, chewy cookie, topped off with a refreshing orange icing, they’re the perfect dessert to complement any meal.
But what makes these cookies truly special is the star ingredient: Belgian white beer. This type of beer is brewed with wheat instead of barley, giving it a lighter and more delicate flavor profile. Its subtle citrus notes make it the perfect companion for the orange zest and juice used in these cookies.
So, what are you waiting for? Give this recipe a try and indulge in these Belgian White Beer Cookies with Orange Icing. You won’t regret it!
Why You’ll Love This Recipe
If you’re a fan of Belgian white beer, then you’re in for a treat with these delicious beer cookies with orange icing. But even if you’re not a big beer drinker, this recipe is worth a try because the combination of flavors work together beautifully.
Firstly, the cookies themselves are perfectly balanced with the right amount of sweetness and an extra zing from the coriander spice. The use of all-purpose flour and baking soda ensures the right texture and crumbly consistency.
Secondly, the flavor profile of these cookies is taken to the next level with the addition of orange zest and honey. The orange zest adds a citrusy fragrance while the honey provides an extra layer of depth to the overall taste.
Lastly, the orange icing ties everything together and adds a refreshing sweetness that isn’t overpowering. The powdered sugar and vanilla extract results in a smooth and creamy consistency that complements the tangy taste from the orange juice and zest.
Not to mention, this recipe is incredibly versatile as it allows substitutions such as using blood oranges or Valencia oranges instead for a different twist. And if you prefer your beer with a stronger kick, feel free to switch up recommended Hoegaarden with Blue Moon Belgian White or any other 5% white beer of your choice.
In conclusion, this recipe offers an exciting way to experiment with flavors through baking cookies. It’s easy enough to make yet packs a punch in terms of taste. Give it a try once, and we assure you’ll keep coming back for more!
Before we start making the Belgian White Beer Cookies With Orange Icing, let’s make sure we have all the ingredients on hand. Here’s what you’ll need to bake this delicious recipe:
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- Zest of 1 orange
- 5 tablespoons of honey
- 1 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar, plus more for dusting and icing
- 1 large egg
- 1/2 teaspoon vanilla extract
- 24 ounces Belgian white beer (Hoegaarden recommended)
- For the Orange Icing:
- Zest of half an orange
- 2 cups powdered sugar
- Juice from half an orange
This recipe requires quite a few ingredients but don’t worry! They are all pretty easy to find at your local grocery store or online. If you cannot find Hoegaarden or any other Belgian White beer, don’t panic. You can always substitute it with any other White Ale or Belgian-style wheat beer of your choice.
Now that we have all our ingredients sorted, let’s start mixing and baking!
The Recipe How-To
Now, that we have introduced the recipe and its ingredients, let’s dive into the fun part, The Recipe How-To.
Step One: Creating a Reduction Blend
To begin, we need to create a reduction blend by grabbing a pot with a teaspoon of vanilla extract and adding a cup of Belgian-style wheat ale to it. Follow that up by putting your pot on medium heat for around 15 minutes until you achieve a thickness similar to maple syrup.
Step Two: Making The Cookie Batter
We can make the cookie batter once we’ve made our reduction blend. Add half a cup of softened unsalted butter in a mixing bowl, then slowly add two cups of powdered sugar and beat it on medium speed until everything is combined. Next, add an egg and beat it again until everything is mixed.
Slowly pour in our reduction blend from Step One while still mixing. Continue mixing while also adding three tablespoons of honey until the mixture becomes smooth.
To this mixture, sift in 2¾ cups of all-purpose flour, one teaspoon baking soda, one teaspoon ground coriander and a pinch of salt to taste. Combine all these ingredients with an electric mixer until the batter becomes smooth.
Once done, refrigerate the cookie batter for an hour or overnight.
Step Three: Rolling Out The Dough And Baking Cookies
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grab your cookie batter from the fridge and roll out balls using 2 tablespoons for each ball. Place these balls roughly 2 inches apart from one another on your ungreased baking sheet.
Bake these cookies for around ten to eleven minutes or until they are golden brown. Once cooked perfectly, remove them from the oven and let them cool down at room temperature.
Step Four: Making Orange Icing
While waiting for the cookies to cool down, let’s move ahead to making our Orange Icing. In a mixing bowl combine four cups powdered sugar, 1/2 cup unsalted butter room temperature, zest of one Valencia orange peel and honey. Mix all these ingredients until they are combined correctly.
Slowly add fresh squeezed orange juice into this mixture while keeping on mixing with an electric mixer. While blending in orange juice allow icing to form smooth creamy peaks.
Step Five: Decorating The Cookies
Take slightly cooled cookies and dip tops into the bowl of orange icing mix prepared in step four above. Then decorate as per your choice but make sure not to put too much icing as it might become too sweet.
Step Six: Final Touches
Your cookies are now ready! To give some final touches, sprinkle shaved white chocolate over each cookie if desired.
It’s time now to indulge in that orange-infused goodness!
Substitutions and Variations
If you are feeling adventurous, there are many delicious substitutions and variations that you can make to this recipe to give it your own unique twist. Here are some ideas to inspire you:
– Blood Orange: Instead of plain orange zest and juice, consider using blood orange for a slightly different flavor profile. The deep red color of the blood orange will also give your cookies a beautiful hue.
– Other beers: While the Belgian White Beer is recommended in this recipe, feel free to experiment with other types of beer for a personalized taste. For instance, you could try using Hoegaarden, Blue Moon Belgian White, or even a wheat ale brewed with Valencia orange peel for a different aroma and flavor.
– Oat flour: To make these cookies gluten-free, substitute all-purpose flour with oat flour. It gives them a lovely texture and a unique flavor that will surely surprise your guests.
– Icing varieties: If you are not an orange fan or simply want more variety, there are many other icing options you can explore. Some suggestions include using lemon juice instead of orange juice, adding in cream cheese for tangy flavor or mixing caramel sauce into the powdered sugar for extra sweetness.
Remember that when it comes to substitutions and variations, there really is no right or wrong answer. Simply follow your taste buds and let your creativity shine through!
Serving and Pairing
Now that you have made these delectable Belgian White Beer Cookies with Orange Icing, it’s time to serve them up and dazzle your guests with your baking prowess. These cookies are perfect for any occasion, from a cozy night in to a lively gathering. The subtle citrusy flavor of the orange icing perfectly balances the comforting and slightly sweet taste of the cookies.
When paired with an equally refreshing beverage, these cookies can really shine. My personal recommendation for pairing would be a Belgian-style wheat ale or a white beer, like Hoegaarden. This type of beer compliments the subtle orange and coriander flavors of the cookies, while not overpowering them. Alternatively, if you want to experiment with contrasting flavors, you can try pairing them with Blue Moon Belgian White, which has a bolder and spicier taste that compliments the sweetness of the cookies.
If you’re serving these cookies as part of a larger spread, consider pairing them with finger sandwiches or fruit platters to balance out their sugary flavor profile. They also go great alongside bite-sized appetizers like meatballs or cheese skewers.
In general, these cookies are perfect for sharing and nibbling on during a social gathering. Their soft texture pairs well with a range of dishes, making them versatile enough for any type of meal or occasion.
So, whether you’re enjoying these cookies alone or sharing them with friends and family over a pitcher of icy cold beer, they are sure to be a crowd-pleaser. Just don’t forget to savor every mouthwatering crumb!
Make-Ahead, Storing and Reheating
As a Stephen King enthusiast, let me spin you a tale of how to prepare, store, and reheat your Belgian White Beer Cookies with Orange Icing. These cookies are something special, so you’ll want to make sure to take good care of them.
First off, let’s talk about making ahead. You can certainly make the dough ahead of time and keep it in the refrigerator until you’re ready to bake. I recommend letting the dough come to room temperature before baking, so give it at least an hour outside of the fridge before rolling and cutting.
Now let’s talk about storing these tasty treats. The good news is that these cookies are quite easy to store. They will stay fresh for up to five days if stored in an airtight container at room temperature. If you’re in a particularly humid area or want to extend their shelf life even further, consider adding a slice of bread to the storage container. The bread will absorb any excess moisture and help the cookies stay moist.
If you’re looking to reheat these beauties, simply pop them in the oven for three minutes at 350 degrees Fahrenheit. If you’ve got stale cookies on your hand, don’t fret! A quick zing in the microwave will rejuvenate these treats in seconds.
In conclusion, making ahead works for these delightfully light cookies, while storing them is super simple thanks to their ability to keep themselves fresh for days on end. And reheating is as easy as popping them back into the oven or zapping them in a microwave for mere seconds. So don’t hesitate to whip up these delicious Belgian White Beer Cookies with Orange Icing anytime – knowing they can be well-kept isn’t even the icing on the cake – it’s part of what makes this recipe as delightful as it is!
Tips for Perfect Results
Making the perfect Belgian White Beer Cookies with Orange Icing requires attention to detail, and here are some tips to ensure your cookies turn out perfectly.
Firstly, make sure that your butter is at room temperature. If the butter is too cold, it won’t blend properly with the sugar, and if it’s too warm, it will make the dough greasy. Room temperature butter ensures a smooth and creamy dough that can be easily rolled into balls.
Secondly, use a beer that you enjoy drinking. A good-quality beer will ensure that the cookies have a nice balance of flavors. We recommend using Belgian-style wheat ale or white ale. Hoegaarden and Blue Moon Belgian White are two brands that work well in this recipe.
Thirdly, don’t overwork the dough. Overworking the dough can lead to tough cookies. Once all of the ingredients are combined, mix until just blended. The dough should be soft but not sticky.
Next, resist the urge to skip the coriander in this recipe. The combination of orange zest and ground coriander gives these cookies a unique flavor profile that cannot be replicated by omitting one of them.
When making the orange icing, start with less liquid than you think you need for perfect consistency. You can always add more juice or milk if it is too thick. However, if you add too much liquid at once, you’ll end up with a runny mess.
Lastly, let your cookies cool completely before icing them. Warm cookies would melt and affect the consistency of the icing.
By following these tips for perfect results, you’ll end up with delicious Belgian White Beer Cookies with Orange Icing that will please any sweet tooth!
Belgian White Beer Cookies With Orange Icing Recipe
Thank you for joining me on this delicious journey of Belgian White Beer Cookies with Orange Icing recipe. This recipe has everything: a balanced taste, a touch of coriander, and the freshness of orange zest. Not to mention, the icing is out of this world!
The ingredients are easy to find and I have provided you with some substitution and variation options so that you can customize the recipe to your liking. The actual baking process is also very straightforward – no master chef skills required.
Furthermore, these cookies are versatile in serving options – they go great with coffee, tea or even your favorite beer. And if you happen to have any leftovers, they store well in an airtight container for a few days.
In closing, I hope that my instructions and tips have inspired you to try making these cookies at home. They are perfect for any occasion and will surely impress all who try them. Trust me, once you try these cookies, they will become a staple in your household. Happy baking!
Belgian White Beer Cookies With Orange Icing Recipe
- 2 (12 ounce) bottles belgian style white beer (recommended ( Hoegaarden)
- 5 tablespoons honey
- 3/4 cup unsalted butter, at room temperature
- 1 1/4 cups powdered sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 medium orange, zest of
- 2 teaspoons ground coriander
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon orange juice
- 1 tablespoon whole milk
- 1 orange, zest of
- Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming).
- Let this reduction cool to room temperature.
- Cream the butter and sugar together.
- Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again.
- Mix the flour and baking soda together then slowly add to the batter.
- Preheat oven to 350°F
- Scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan.
- Bake for 15-20 minutes. Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
- Using the icing ingredients whisk the vanilla into the sugar.
- Mix the orange juice and milk together.
- Add milk and orange juice mixture to sugar until you reach the consistency of a thick paste. Add orange zest if desired.
- Using a butter knife put a dollop of icing on each cool cookie and spread it over the top.
- Cook's notes: This recipe has no salt in it. Because of the beer, adding salt can make the cookies too salty.
- The cookies should be a little crispy on the outside, and cake like on the inside.
Your own notes
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Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.