Bourbon Molasses Cookies Food

BOURBON MOLASSES COOKIES

Bourbon Molasses Cookies image

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

Provided by Ashley Manila

Categories Dessert

Time 4h30m

Number Of Ingredients 16

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
1 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)

Steps:

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

BOURBON MOLASSES SAUCE

Bourbon Molasses Sauce image

Provided by Shelley Wiseman

Categories Sauce Bourbon Dessert Thanksgiving Quick & Easy Molasses Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

3/4 cup sugar
1/4 cup plus 2 tablespoon water, divided
3 tablespoons bourbon
3 tablespoons unsalted butter
1 1/2 tablespoons molasses (not robust or blackstrap)
1/4 teaspoon salt

Steps:

Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.

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