Ginger Molasses Pizzelles

Prep Time: 1 Hour 40 Minutes | Cook Time: 15 Minutes | Total Time: 1 Hour 55 Minutes | Serving: 24

1. Add the beer to a medium-sized saucepan and set it over medium-low heat. Stir it occasionally to prevent foaming. Slowly bring to a low boil and cook for 13 to 20 minutes while stirring often. The amount will change from thin to 1½ ounces or about three tbsp. Set aside for cooling.
2. Put the butter, molasses, sugar, and salt in a saucepan and heat over low heat. Stir until the butter melts and the salt and sugar are mixed, about 10 minutes. Remove the pan from the heat and add the spices and the reduced amber ale. Let it cool for 10 minutes.
3. Use a stand mixer to mix the flour and baking soda in a big bowl with a whisk. Reduce the mixer's speed and slowly add the liquid ingredients. Add the egg. Mix everything until a thick batter forms. Add the ginger and, while mixing the other ingredients, add the all-purpose flour and stir it in.
4. Follow the manufacturer's instructions for heating the pizzelle iron. Coat or brush the iron with high-heat cooking spray or vegetable oil.
5. When the pizzelle iron is hot, put a tbsp of batter in the middle of each cookie well. Put the iron back together and bake the cookies until golden brown.
6. Put the hot cookies on a wire rack to cool down. Repeat with the rest of the batter.
7. Sprinkle confectioners' sugar on top of the cookies if you want to.
8. These taste best when eaten the same day they are made. Leftovers can be kept for up to a week in a container that won't let air in. However, the cookies will get soft over time.