Bourbon Molasses Cookies with Bourbon Buttercream (a.k.a the “Drunken
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.
Bourbon Molasses Ginger Cookies All My Good Things
Rye Bourbon Molasses Cookies. Ingredients: 2 2/3 cups dark rye flour. 2 cups All-Purpose Flour. 1 1/2 tablespoon ground cinnamon. 1 1/2 tablespoons ground cardamom. 1 teapoon Kosher salt. 12 ounces of butter, room temperature. 2 1/4 cup brown sugar, packed. 1 teaspoon vanilla extract.
Bourbon & Molasses Cookies Live View Studios
To keep these Bourbon Molasses Ginger Cookies soft and chewy take them out of the oven when the edges of the cookies are starting to crisp, but the tops of the cookies are still soft. Allow the cookies to remain on the baking sheet for 5 minutes to continue to bake. This makes all the difference in the texture of the cookie and keeps them chewy.
Bourbon Molasses Cookies Baker by Nature Recipe Cookie recipes
Made with brown sugar and plenty of festive spices, these Bourbon Molasses Cookies are soft and flavorful! 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;
The Busty Baker Bourbon Molasses Cookies
Add in the eggs one at a time along with bourbon, vanilla and molasses. 3. Whisk together flour, baking soda, salt and spices. 4. Add the dry ingredients into the wet to make the cookie dough. 5. Chill the cookie dough. 6. Roll cookie dough balls in cinnamon sugar and place on baking sheets lined with parchment paper.
Bourbon Molasses Ginger Cookies All My Good Things
Bourbon Vanilla Glaze: Combine 1 cup powdered sugar, 1 tablespoon bourbon, 2-3 tablespoons cream or milk, and 1 teaspoon vanilla bean extract or regular vanilla extract, and whisk until smooth. Lemon Glaze: Combine 1 cup powdered sugar, 1 tablespoon melted unsalted butter, and 3-4 tablespoons fresh lemon juice, and whisk until smooth.
Bourbon Molasses Ginger Cookies All My Good Things
Combine the wet ingredients. In a saucepan, melt the butter, bourbon, molasses, salt, and spices over low heat. Transfer to a bowl and let cool. Once the mixture is just barely lukewarm, beat in the egg. Mix the dry ingredients. In the bowl of the standing mixer, mix the flour, baking powder, and baking soda.
Bourbon Molasses Cookies Foodie Heaven
To Bake: Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
Bourbon Molasses Cookies Cookaholic Wife
Preheat the oven to 350F and line baking sheets with parchment paper. In a small bowl mix together the flour, salt, baking soda and spices. In your mixing bowl combine the butter, brown sugar, and molasses. Mix until it is light and fluffy. Add the egg to the mixing bowl and mix until it is just combined.
Bourbon Molasses Cookies Cookaholic Wife
Reduce speed to medium low and add in the vanilla, eggs, molasses, and bourbon. Mix for about 3 minutes until combined and smooth. Scrape down the sides of the bowl as needed.
Bourbon Molasses Cookies with Bourbon Buttercream (a.k.a the “Drunken
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.
Bourbon Molasses Cookies Cookaholic Wife
1/2 cup molasses (not blackstrap variety) 12 ounces unsalted butter, at room temperature; 2 large eggs, at room temperature; 3 tablespoons bourbon; 1 tablespoon baking soda; 1 TINY pinch finely ground black pepper; 1/2 teaspoon salt; 1/2 cup granulated sugar (for rolling the cookie dough)
The Busty Baker Bourbon Molasses Cookies
The buttercream is a meringue-based buttercream, which has a very light texture that is a nice contrast to the dense cookies. It has a nice bourbon flavor that brings out the whiskey in the cookie dough and ties everything together. Molasses Bourbon Sandwich Cookies (winner 2016 Gold Medal Cookie Contest, LA County Fair) 2 cups all purpose flour
Bourbon Molasses Cookies Baker by Nature Recipe Molasses cookies
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.
Bourbon Molasses Cookies ThatBakeBlog
Beat the egg, molasses, vanilla, and bourbon into the butter and sugar mixture. Slowly beat in half of the flour mixture. Mix until combined, and then add in the remaining flour and mix until just combined. Cover the bowl in plastic wrap and chill for at least 1 hour. Once chilled, preheat the oven to 350 degrees.
Bourbon Molasses Cookies with Bourbon Buttercream (a.k.a the “Drunken
Cream the butter and sugar: Beat 1 1/2 sticks of butter together with 1 cup of granulated sugar until light and fluffy, then add 1/4 cup of molasses, vanilla extract and an egg. Roll the dough into balls: Use a #20 scooper (a 2 ounce scoop) to measure out 16 balls of dough. Bake: Bake on 2 parchment lined baking sheets for 16 minutes, rotating.
