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Star Wars  Gingerbread Stout Cookies

Gingerbread 1Christmas is all about making new traditions with friends and family. This year I decided to incorporate two of my favorite things, craft beer and gingerbread. Golden Road Brewing released their seasonal Back Home Gingerbread Stout: A festive stout draped in decadent Christmas spices and toasty roasted malts. This beer is perfect addition for holiday baking with friends. Here’s a fun recipe to get you into the holiday spirit!

Prep Time: 15 minutes

Bake Time: 7 to 10 minutes

Total Time: 30 to 35 minutes


  • 1 1/2 sticks unsalted butter, softened
  • 1 2/3 cups sugar
  • 1/2 cup brown sugar
  • 1 orange, zested
  • 1 lemon, zested

The Dry Ingredients: 

  • 4 cups all-purpose flour, plus 1/2 cup additional for rolling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground dry ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

The Wet Ingredients:

  • 2 large eggs
  • 1/2 cup dark molasses
  • 1 lemon, juiced
  • 1 tbs, minced fresh ginger
  • 1/2 cup of Golden Road Back Home Gingerbread Stout

*Preheat the oven to 350 degrees F.

Prep out and separate all ingredients before baking. In in electric mixer (with a paddle), add the unsalted butter, butter, lemon and orange zest. Beat all ingredients until smooth.

Meanwhile, in a medium mixing bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Then set aside.

In another bowl, whisk together the eggs, molasses, fresh ginger and lemon juice.


Gingerbread 2Once the butter and sugar are incorporated, lower the speed of the mixer then add the dry ingredients. Complete gingerbread dough by adding the egg mixture. When completely blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of parchment paper or cling wrap and chill for in the fridge for about 20 minutes. Repeat with the second half.

Lightly flour a clean flat surface. Gently roll the first half of dough with a floured rolling pin to about 1/2-inch thick. Lightly flour the star wars cookie cutters and press the shapes into the dough, making as few scraps as possible. Use a spatula to transfer the cookies onto a sheet tray (with parchment paper). Repeat with the other half of the dough and transfer them onto two other trays.  Leave room between the cookies, use three trays so that cookies are not crowded. Bake until brown around the edges, 7 to 10 minutes.

Transfer gingerbread cookies onto a wire rack and allow to cool completely for a few minutes. Lastly grab a few cookies with a pint of Back Home Gingerbread Stout and ENJOY!

*Star Wars gingerbread cookie cutters can be purchased online at https://www.thinkgeek.com 

Visit ThinkGeek.com’s coupon page:  http://verified.codes/ThinkGeek

*Back Home Gingerbread Stout is available at Whole Foods Markets and local craft beer bottle shops. http://www.goldenroad.la