Spicy Bourbon Molasses Cookies
So, I don't think I've ever shared this but I'm an only child. Yup, I'm the only and yet I really don't know if I ever got to develop OCS (only child syndrome) because I was lucky enough to grow up with my sister (from another mister--I had to, come on), Kammy. So not only did I get a sister but I also got a best friend. And trust me, we are sisters. We fight like sisters, have spent every major holiday together since forever, and have developed a great love for cookies together. I think it's safe to say that we've established that I love cookies but I'm willing to bet that Kammy's love for cookies trumps mine. I know, shocking but I'm pretty sure it's true. So in honor of my fellow cookie monster, I'm whipping up a batch of these Spicy Bourbon Molasses Cookies.
They are loaded with all kinds of yummy spices, candied ginger (did I mention my sister/bff loves ginger), and of course, just a touch of bourbon. Side story, I remember the year when Kammy came over with freshly baked gingersnaps like it was yesterday. This is probably because when I bit into them, I realized that they probably had half a cup of candied ginger in them, which trust me, made them the gingeriest gingersnaps I've ever had. Best part is, she and my mom (also a fan of ginger) loved them, and I just soldiered on, hoping to find the candied bits before they found me (and spit them into my napkin when no one was looking). With a crispiness on the outside and an ooey, gooey, chewiness on the inside, there's no other cookie I could think of making for Kammy than these. And to add even more crunch, I've topped them with little bits of heaven, a.k.a. swedish sugar.
A few notes about these cookies. Not a fan of bourbon? Leave it out. Can't stand candied ginger. You don't have to put it in. But please keep all the spices in. You're gonna want all of them to get the spiciness the name suggests. Also, these cookies are meant to be chewy and the molasses is meant to keep them that way but if you aren't a fan of chewy, go ahead and keep them in the oven a little longer and that should solve your problem. Finally, if you don't have swedish sugar, feel free to roll these in some sanding or raw sugar instead. Now, I'll leave you to it because I've got some cookies to eat!
INGREDIENTS
- 2 c. all-purpose flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cardamom
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. kosher salt
- 1 large egg, room temperature
- 8 Tbsp. unsalted butter, melted
- 1/3 c. granulated sugar
- 1/3 c. dark molasses
- 1/4 c. (packed) dark brown sugar
- 1/2 tsp. vanilla bean paste
- 1 Tbsp. bourbon (I used Bulleit)
- 1 Tbsp. candied ginger, chopped coarsely
- Swedish sugar (for rolling)
TOOLS
- Baking sheets
- Silpat mat or parchment paper
- Small and medium mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Glass measuring cup (for liquids)
- Plastic wrap
- 1-1/2 Tbsp. cookie scoop
- Wire cooling racks
- Shallow bowl (for rolling cookies in sanding sugar)
FIX
- Position oven racks to top and bottom third then preheat to 375°. Line baking sheets with silpat mats or parchment paper and set aside. In small mixing bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom, nutmeg, and salt in small mixing bowl. In medium mixing bowl, whisk together egg, butter, granulated sugar, molasses, brown sugar, vanilla bean paste, and bourbon. Mix the dry ingredients and candied ginger into wet ingredients using wooden spoon until just combined.
- Place Swedish sugar in shallow bowl. Scoop dough, using 1-1/2 Tbsp cookie scoop, and roll into balls. If the dough feels too sticky, chill it for 20 minutes and try again. Roll the top of each ball in Swedish sugar and place on pre-lined sheets, leaving at least 2” of space between cookies. You can pat down cookies a little if you want but please know that they will spread more if you do, and won't be as pillowy if you do.
- Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges, 9–12 minutes. Mine were in for 12 minutes, so I suggest watch the first sheet carefully to determine how long the next sheet should go in. Whatever you do, don't over bake these because they won't be chewy (unless that's what you're looking for). Let sit on sheets for 2-3 minutes to set, then immediately transfer to wire racks to cool.
- Serve and enjoy or package and gift!