Bourbon Molasses Cookies are a soft, chewy cookie sure to please everyone. The cookies are made with brown sugar, spices, molasses and bourbon and rolled in sugar before baking.
Disclaimer: Products were received by our sponsors, Millican Pecans and Adams Extract to aide in recipe creation. All opinions are entirely my own.
There is a motto I live by: if it has bourbon in it, I’m trying it.
I realize that’s a little weird, but it hasn’t led me wrong so far. Bourbon is a great addition to any recipe and I’ve tried quite a few of them, ranging from savory to sweet. In each one, the bourbon flavor was subtly there, just adding an extra little bit of delicious to the recipe.
These Bourbon Molasses Cookies are no exception.
WHAT ARE BOURBON MOLASSES COOKIES?
Bourbon Molasses Cookies are a soft, chewy cookie. The molasses and brown sugar make it chewy and it’s filled with spices such as cinnamon, ginger and allspice for a rich flavor. The bourbon adds a hint of nuttiness to the cookies and they’re rolled in sugar before baking for a gorgeous crinkled cookie look.
DO YOU TASTE THE BOURBON IN THE COOKIES?
Not really. Only three tablespoons of bourbon is used in the dough and the alcohol cooks off while they bake. Instead of a strong bourbon flavor, like in a bourbon cocktail, the flavor is subdued and creates a slight nuttiness to the cookie.
CAN YOU FREEZE BOURBON MOLASSES COOKIES?
Yes. Freezing cookies or cookie dough is a great way to always have a dessert on hand. The dough of these cookies requires refrigeration before baking as well. Once the dough has chilled enough to handle, it can be rolled into balls and placed on parchment paper and frozen for up to 3 months. Baked cookies, once cooled, can be tightly wrapped and frozen in an air-tight container for 3 months as well.
BOURBON MOLASSES COOKIE INGREDIENTS
- Dry Ingredients: all purpose flour, baking soda, ground ginger, ground cinnamon, ground allspice, black pepper, salt, brown sugar, granulated sugar
- Wet Ingredients: unsalted butter, vanilla extract, eggs, molasses, bourbon
BOURBON MOLASSES COOKIE DIRECTIONS
- Whisk the flour, baking soda, ground ginger, ground cinnamon, ground allspice, black pepper and salt in a bowl.
- Beat the butter, brown sugar and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, followed by vanilla.
- Pour in the molasses and bourbon.
- Stir the flour spice mixture into the wet ingredients.
- Transfer cookie dough onto a large sheet of wax paper. Fold wax paper around it and refrigerate for at least 5 hours but up to 3 days.
- Preheat the oven to 350 and line two large baking sheets with parchment paper.
- Roll out the chilled dough into golf-ball sized balls. (The dough will be very sticky). Toss the dough balls in granulated sugar. Place on the prepared baking sheet.
- Bake for 10 minutes or until the tops of the cookies have begun to crack.
- Rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Spices like ginger, cinnamon and allspice make me think of the holidays. These cookies contain all of the those flavors and are the perfect bite of holiday flavor.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Applesauce Spice Bars with Caramel Frosting by Family Around the Table
Black Forrest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chewy Gingerbread Cookies by Cheese Curd In Paradise
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Chocolate Peppermint Pizzelles by Love and Confections
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Fruit Date Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten Free Russian Teacakes by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Lace Cookies by Food Above Gold
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Snickerdoodle Cookie by Everyday Eileen
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings
Prize 1 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2 – Adams Extract Prize Pack
Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.
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Bourbon Molasses Cookies #ChristmasCookiesWeek
- 1 1/2 sticks unsalted butter softened
- 2 cups brown sugar
- 1 tsp vanilla
- 2 eggs
- 1/2 cup molasses
- 3 tbsp bourbon
- 4 2/3 cups all purpose flour
- 1 tbsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup granulated sugar for rolling cookie dough in
- Combine the butter and brown sugar in the bowl of a stand mixer. Beat on medium speed for 5 minutes, until light and fluffy.
- Meanwhile, in a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, salt and pepper. Set aside.
- Add the vanilla and eggs to the stand mixer. Once incorporated, add in the molasses and bourbon.
- Slowly add in the flour mixture to the stand mixer and mix until a soft dough is formed.
- Transfer the dough to a large sheet of wax paper, roll up and refrigerate for 5 hours or up to 3 days.
- Preheat the oven to 350. Line two large baking sheets with parchment paper. Add granulated sugar to a small bowl.
- Roll out the dough (it will be sticky) into golf-ball sized balls. Roll the dough balls into the sugar, coating entirely and place on the prepared baking sheet.
- Repeat with remaining dough. Bake for 10 minutes, or until the cookies are cracked on top.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.