Cooking With Beer: Belgian White Beer Cookies with Allagash White

If you are like me, you don’t like showing up to an event empty-handed, no matter the situation. So, even though this was a camping excursion, I still wanted to bring a tasty treat for everyone to enjoy. With plenty of summer beers on hand and the want to try something new, I developed a dessert recipe that was both savory and sweet. With delicious citrus notes and sweet white chocolate, these cookies are definitely a crowd-pleaser!

Photo Credit: Samantha Story

Beer of Choice:

Photo Credit:

Allagash White Beer

5.1% ABV | 13 IBU

The coriander and the orange peel notes in this white beer really helped to develop the flavor of these cookies.  I loved that this recipe didn’t mask any one flavor, it instead married them all together to create this satisfying dessert.  The flavor of the cookie was more savory than sweet, so the white chocolate chips were a last-minute and delicious touch!


  • 24 oz. of Belgian white beer (Allagash White)
  • 5 Tbsp. honey
  • 3/4 cup unsalted butter
  • 1 1/4 cup powdered sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • zest of one orange
  • 2 tsp. coriander (if you are in a pinch and do not have coriander, you can substitute with 1 tsp. of cumin)
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 cup white chocolate chips
Photo Credit: Samantha Story


  1. Reduce the beer and honey in a medium saucepan over medium heat, skimming occasionally, until you have 1/3 cup of liquid or when it begins aggressively foaming due to the increased sugar content; let cool to room temperature.
  2. Cream the butter and sugar together; add the egg and blend thoroughly.
  3. Add the vanilla, orange zest, coriander and beer reduction and blend again.
  4. Mix the flour and baking soda together then slowly add to the batter; mix in the white chocolate chips.
  5. Preheat oven to 350 degrees.
  6. Scoop mounds of cookie dough onto a well-greased baking sheet and bake 15-20 minutes until golden-brown.

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