Bourbon Molasses Cookies

I made these bourbon molasses cookies a few weeks ago because I was craving a gingersnap with a twist. So obviously, bourbon. I made a double batch and they were gone in less than 3 days... but I have no regrets. They turned out super soft and are packed full of flavor and spice. You can get the hint of the bourbon at the end which pulls you in for another bite without being too overpowering.

Another great thing about this recipe is that you can make the dough a couple days ahead of time! The dough needs to chill at least 4 hours in the fridge before rolling and baking, but it can chill for up to 72 hours.

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Servings: 2 dozen

Prep Time: 20 min

Total Time: 30 min + 4 hrs of chilling

INGREDIENTS:

• 4 2/3 cup flour

• 1 Tbsp baking soda

• 1 1/2 Tbsp ground ginger

• 1 1/2 tsp cinnamon

• 1 tsp ground cloves

• 1/4 tsp ground black pepper

• 1/2 tsp salt

• 3 sticks (1 1/2 cups) butter, softened

• 2 1/4 cups brown sugar, packed

• 1 tsp vanilla

• 2 eggs

• 1/2 cup molasses

• 1/4 cup bourbon

• 1/2 cup sugar (for rolling)

DIRECTIONS:

1. In the bowl of an electric mixer with a paddle attachment, beat together the butter and brown sugar on medium high until blended, light, and fluffy.

2. 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.

3. Combine the rest of the ingredients except for the sugar in another bowl.

4. Gradually add the dry ingredients to the mixing bowl a little at a time, mixing well between each addition.

5. Cover the bowl and allow to chill in the refrigerator for at least 4 hours.

6. Preheat oven to 350 degrees F and line two large baking sheets with parchment paper or silicon baking mats.

7. Roll the dough into balls about the the size of ping pong balls (about 3 Tbsp worth). Roll each ball in a bowl of sugar until coated. Place the sugar coated balls on the cookie sheets about 2 inches apart.

8. Bake, one tray at a time, for 8-10 minutes. THe cookies will puff up and slightly crack on the top.

9. Remove from oven and allow to cool on the cookie sheets for about 5 minutes before transferring to a wire rack to cool completely.