These Bourbon Ginger Molasses Cookies are soft and chewy with a hint of bourbon to bring the traditional cookie up a notch.
Prep Time15 minutesmins
Cook Time10 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs25 minutesmins
Course: Dessert
Cuisine: American
Keyword: bourbon desserts, christmas cookies, cookies, molasses cookies
Servings: 48cookies
Ingredients
4 ⅔cupsall-purpose flour
1Tablespoonbaking soda
1 ½Tablespoonsground ginger
1 ½teaspoonsground cinnamon
1teaspoonground cloves
½teaspoonground allspice
½teaspoonsalt
1 ½cupsunsalted butter (3 sticks)at room temperature
2 ¼cupslight brown sugarpacked
1teaspoonvanilla extract
½teaspoonfresh orange zest
2large eggsat room temperature
½cupmolassesNOT blackstrap kind
4Tablespoonsbourbonany kind
½cupgranulated sugarfor rolling
Instructions
In a medium bowl, whisk flour, baking soda, ground ginger, cinnamon, cloves, allspice, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy. Add in the vanilla extract and orange zest and beat until combined, scraping the sides of the bowl.
Slowly add in the eggs and beat well with each addition. Add in molasses and bourbon until well combined. Slowly add in dry ingredients and mix until just incorporated. Be careful not to over mix.
Cover the dough with plastic wrap directly onto the dough (like you would with guacamole) and refrigerate for at least 2 hours or up to 3 days. This will keep the dough from drying out.
When it's baking time
Preheat oven to 350˚F. Line baking sheet with parchment paper and set aside.
Create 1" balls of dough using your hands to make the balls as smooth as possible. Roll balls in granulated sugar and place on baking sheet 2" apart.
Bake 8 to 10 minutes or until the cookies have slightly cracked on top. Be careful not to over bake.
Notes
Once cookies can be moved, allow cookies to cool on cooling rack. Eat right away or store in airtight container for 3-4 days or freeze for up to 3 months.