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Super Soft Beer Sugar Cookies

I’m the weird one, I know this, let me count the ways. First, there is this thing about how I hate drinking milk (gag) and believe that beer makes a much better pairing for cookies.

Second, is the fact that I think skeletons make fun and festive holiday decor. Third is that I do not think sugar cookies should be crispy and hard, they should be soft like clouds and pillows and happiness. 

I know, it’s weird. Here I am, with holiday skeleton cookies, soft as my own willpower, drinking a beer as if this is all normal. This is why Santa skips my house every year, even when I leave beer and cookies. Such a jerk. 

Super Soft Beer Sugar Cookies


  • 1 cup (228g) softened butter
  • 2 cups (400g) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¼ cup (60g) pale ale or pale lager
  • 1/3 cup (80g) heavy cream
  • 5 cups (625g) all-purpose flour
  • 2 tablespoons (26g) cornstarch
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • Royal icing for decorating


  • Add the butter and sugar to the bowl of a stand mixer, beat on high until very well combined.
  • One at a time add the teaspoons of vanilla extract and the eggs, beating well between additions.
  • While the mixer is slowly running, add the beer and heavy cream.
  • Stop the mixer, add the flour, cornstarch, salt, baking powder, and baking soda. Stir until just combined, making sure to scrape the bottom to ensure the dough is well mixed.
  • Divide into 4 sections, form each section into disks and wrap each one separately in plastic wrap. Refrigerate for 12 hours and up to a week (this helps the flour fully absorb the liquid and prevent cookies from spreading and becoming dry).
  • Preheat oven to 450°F (high heat helps the cookies to bake fluffy and not spread).
  • Roll out on a lightly floured surface, until about ½ an inch thick. Cut out with a cookie cutter and add to a baking sheet covered with parchment paper.
  • Bake for 6 to 7 minutes (depending on the size of your cookie cutter).
  • Remove from oven and pull the parchment paper onto a flat surface to allow the cookies to cool without further cooking on the warm sheet pan.
    Repeat until all dough is used.

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