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.
Prep Time:15 mins + 5 hours chilling
Cook Time:10 mins
Total Time:25 mins
Yield:2 dozen 1x
1 1/2 sticks unsalted butter, softened
2 cups brown sugar
1 tsp vanilla
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.
Dough must be refrigerated for at least 5 hours before baking.