Bourbon Molasses Cookies
User Reviews
4.8
Bourbon Molasses Cookies
Description
Bourbon Molasses Cookies are made by mixing a well-spiced flour blend containing baking soda, ginger, cinnamon, cloves, allspice, black pepper, and salt. The wet ingredients include unsalted butter creamed with brown sugar, vanilla extract, orange zest, eggs, molasses, and bourbon. The combined dough is refrigerated to firm up, helping control spread during baking. When ready, the dough is rolled into balls and coated with granulated sugar before baking at 350°F.
This baking method creates cookies with a slightly crisp sugar-coated exterior and a dense, chewy center. The complex spice blend combined with molasses and bourbon provides rich, warm flavors that develop during baking. The touch of orange zest adds brightness to the profile.
The recipe suggests adjusting baking time for different cookie sizes. Chilling the dough and rolling it in sugar improves exterior texture and shape. These cookies are suited for serving as snacks or dessert, accompanied by beverages like tea or coffee.
Ingredients
- 5 and 1/2 cups all-purpose flour
- 1 Tablespoon baking soda
- 1 ground ginger 1/2 tablespoon
- 1 ground cinnamon 1/2 teaspoon
- 1 teaspoon cloves ground
- 1/2 teaspoon ground allspice
- 1 black pepper tiny pinch, finely ground
- 1/2 teaspoon salt
- 12 ounces unsalted butter at room temperature
- 2 light brown sugar 1/4 cup, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest finely grated
- 2 egg large, at room temperature
- 1/2 cup molasses not blackstrap variety
- 3 Tablespoons bourbon
- 1/2 cup granulated sugar for rolling the cookie dough
Instructions
- In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, allspice, black pepper, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed. Add in the vanilla and orange zest and beat until combined. Reduce the mixer speed to medium-low. Add in the eggs, one at a time, beating well after each addition. Add in the molasses and bourbon and beat until combined. Gradually add in the dry ingredients and beat until it’s evenly incorporated.
- Cover the bowl and refrigerate for at least 4 hours, and up to 3 days.
When ready to bake:
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- Roll the dough into 3 Tablespoon sized balls. Fill a small and shallow bowl with granulated sugar. Roll each ball in the sugar until it's completely coated. Place the sugar coated cookie dough balls on the prepared baking sheets, leaving 2 inches between each ball for spreading.
- Bake, one tray at a time, for 8 to 10 minutes, or until the cookies have puffed up and have begun to slightly crack on top. (They will crack more as they cool, so don’t over bake!)
- Remove from the oven and place the pan on a cooling rack. Cool cookies for 5 minutes on the baking sheet, then carefully transfer the cookies to a separate cooling rack to cool completely. Repeat with remaining cookie dough.
- Serve cookies warm, or completely cool them and store them in an airtight container for up to 4 days. Cookies may also be frozen for up to 3 months.
Notes
- Baking time should be adjusted if making cookies smaller or larger than specified size.
User Reviews
Overall Rating
4.8
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