Ingredients for Belgian White Beer Cookies With Orange Icing
- 1 cup (240ml) Belgian white beer
- Honey
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Orange, Zest Of
- Ground Coriander
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons fresh orange juice
- Whole Milk
- 1 1/2 cups (300g) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon orange extract
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How to Make Belgian White Beer Cookies With Orange Icing
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the Belgian white beer.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the orange zest.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the orange icing: In a small bowl, whisk together the powdered sugar, orange juice, and orange extract until smooth. Add more orange juice if needed to reach desired consistency.
- Once the cookies are completely cool, drizzle the orange icing over them.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
118g
Fat
37g
Carbs
16g
