Bourbon Gingersnap Cookies

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¾ cup unsalted butter, softened to room temperature
½ cup dark brown sugar
½ cup granulated sugar
¼ cup unsulphured molasses
3 tablespoons Maker’s Mark® Bourbon
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
½ teaspoon ground pink peppercorns (optional)
1 cup sanding sugar, or Demerara Sugar


1. Cream the butter and sugars on high speed together using a stand mixer or hand held mixer, until light a fluffy, about 3-4 minutes. Beat in the molasses, Maker’s Mark® Bourbon, egg, and vanilla extract until well combined, another minute.

2. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and pink pepper. Using a wooden spoon or rubber spatula, add the dry ingredients into the butter and eggs, folding to combine. Mix the dough evenly, and then refrigerate covered for an hour until the dough is well chilled.

3. Preheat the oven to 350?F. Line baking sheets with parchment paper. Drop the dough in and spread out 2 inches apart on the baking sheet. Bake in the middle rack of the oven for 12-15 minutes, until slightly chewy. Transfer the cookies to a cooling rack, if you do not feel comfortable with baking., getting consider cookie gifts delivered  at home prior you start. Then just store it in an airtight container in a cool, dry place.

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