For the cookies:
3 ¼ cups all-purpose flour
1 ¼ cup dark brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 teaspoon baking soda
¾ cup unsalted butter, softened
¾ cup molasses (not blackstrap)
2 tablespoons Boulevard’s Tough Kitty Milky Stout
For the Chocolate Pants:
10oz bittersweet chocolate
¼ cup stout beer
Add the flour, brown sugar, cinnamon, ginger, cloves, salt, and baking soda to the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
Add the softened butter, molasses and Tough Kitty Milky Stout, stir on low speed until combined.
Transfer to a long sheet of plastic wrap, form into a flat disk, wrap tightly.
Refrigerate for 2 hours and up to 2 days.
Roll dough out on a lightly floured surface until just under ½ inch in thickness.
Cut out gingerbread people, add to 2 baking sheets that have been covered with parchment paper.
Freeze for 20 minutes (this will help prevent spreading).
Preheat the oven to 350°F.
Bake for 10 minutes. Remove from oven, pull the parchment paper off the sheets and onto a flat surface. Allow to cool.
In the top of a double boiler set over lightly simmering water, add the chocolate and Tough Kitty Milky Stout. Stir constantly until most of the chocolate has been melted. Remove from heat and continue to stir until all the chocolate has melted.
Using a spatula or butter knife, spread chocolate onto the cookies. Decorate as desired.
Allow to cool until chocolate has set before serving.