BOURBON MOLASSES COOKIES

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This recipe for soft and chewy Bourbon Molasses Cookies is perfect for the holiday season! Made with brown sugar and festive spices like ginger, cinnamon, cloves, allspice, and even a little black pepper! But it’s the bourbon and fresh orange zest that really make these cookies stand out from the rest!

With Christmas only a couple weeks away, I needed to fly in and rapidly share my formula for chewy molasses treats with you! These treats are so bubbly and ideal for special festivals or treat parties. They taste very much like the ginger molasses treats we as a whole know and love, yet far better! Since they have an unobtrusive whiskey flavor that is incredible. I made a group for a treat trade a weekend ago and EVERYONE needed the formula. Indeed, even the ones who don’t ordinarily have whiskey in their home said they would purchase a container just to make these treats. That is the point at which I realized I expected to impart them to you!!

Regardless of whether you’re not an enormous enthusiast of whiskey, I urge you to give these molasses treats a try!Because the whiskey isn’t overwhelming and it really gives the treats an unobtrusive caramel flavor. It’s so DELICIOUS! Gracious, and don’t stress over getting hummed off of these treats. There’s just 3 tablespoons of whiskey in the formula and the greater part of the liquor prepares out while the treats are in the stove! Tragically I don’t have any ideas for subbing the whiskey, so on the off chance that you can’t devour it, I propose making my delicate and chewy gingersnaps all things being equal.

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Kindly note, the treat mixture for this formula needs to chill for in any event 4 hours!Like most plans for molasses treats, this formula requires you cool your batter. This is essential to know ahead of time so you can prepare time shrewd. Be that as it may, don’t allow the chill to time get you down! Since this treat mixture can be chilled for as long as 72 hours. What’s more, scooped and frozen for as long as 2 months! Simply add an additional little while onto the prepare time when heating from a frozen state.These delicate and chewy whiskey molasses treats make certain to make your vacation season additional sweet! Appreciate!

Made with brown sugar and plenty of festive spices, these Bourbon Molasses Cookies are soft and flavorful!

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Ingredients

  • 4 and 2/3 cups all-purpose flour
  • 1 Tablespoon baking soda
  • 1 and 1/2 Tablespoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 TINY pinch finely ground black pepper
  • 1/2 teaspoon salt
  • 12 ounces unsalted butter, at room temperature
  • 2 and 1/4 cups light brown sugar, packed
  • teaspoon vanilla extract
  • 1/2 teaspoon finely grated orange zest
  • 2 large eggs, at room temperature
  • 1/2 cup molasses (not blackstrap variety)
  • 3 Tablespoons bourbon
  • 1/2 cup granulated sugar (for rolling the cookie dough).

Instructions

  1. In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, allspice, black pepper, and salt. Set aside.
  2. 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.
  3. Cover the bowl and refrigerate for at least 4 hours, and up to 3 days.
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When ready to bake:

  1. Preheat oven to 350 (F).  Line two large baking sheets with parchment paper; set aside.
  2. 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.
  3. 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!)
  4. 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.
  5. 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

You may make smaller cookies or large cookies, but you will need to adjust the baking time. 

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