Beer Cookie Recipe

Use fresh brewer’s spent grain to try out this recipe for a beer infused cookie packing with flavor that makes a great pairing.

| August 2019


I created this cookie for my neighbour Brew Unique, the first Parisian atelier where you can brew your own beer. Spent grain is the leftover malt from the brewing process.

Preparation: 25 minutes + baking: 15 minutes

Makes 25 cookies


  • 225 g (8 oz/1 cup) salted butter, at room temperature
  • 200 g (7 oz/packed 3/4 cup) light brown sugar
  • 80 g (3 oz/ 1/3 cup) caster (superfine) sugar
  • 50 g (2 oz) maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 80 g (3 oz) fresh brewer’s spent grain, plus 20 g ( 3/4 oz) mixed with 1 tablespoon maple syrup
  • 350 g (12 oz/2-2/3 cups) plain (all-purpose) flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon salt


  1. Preheat the oven to 160°C (320°F/Gas mark 3).
  2. Cream the butter, sugars and maple syrup until well blended. Incorporate the eggs, vanilla extract and spent grain, then the flour, bicarbonate of soda and salt.
  3. Form the dough into balls the size of a golf ball. Space them about 7 cm (2-3/4 in) apart on a baking sheet, and top each one with a little of the maple syrup mixture.
  4. Bake for 15 minutes. Leave the cookies to rest on the baking sheet for 5 minutes and then allow to cool on a rack.

More Recipes from Cookie Love:


Recipes excerpted with permission from Cookie Love by Jean Hwang Carrant, published by Hardie Grant Books August 2019, RRP $11.99 Hardcover.



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