Bourbon Molasses Christmas Cookies are a delightful holiday treat that beautifully blend the rich flavors of molasses and warm bourbon, creating a unique twist on traditional cookies.
Their chewy texture and aromatic spices, including ginger and cinnamon, make them perfect for festive gatherings.
These cookies aren’t only indulgent but also easy to prepare, making them ideal for bakers of all skill levels who want to impress family and friends during the holiday season.
Enjoy them alongside a glass of milk or eggnog for a truly memorable treat!
This table provides a thorough list of ingredients along with the quantities required for making Bourbon Molasses Christmas Cookies.
Cooking Steps
Preheat the oven to 180°C (350°F) and position the oven rack in the middle. Line two baking sheets (approximately 43 x 30 cm or 17 x 12 inches) with parchment paper or silicone baking mats for easy cookie release.
In a medium mixing bowl, sift together 2 ½ cups (312 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt. Set aside.
In a large mixing bowl, using an electric mixer on medium speed, cream together ¾ cup (170 g) unsalted butter and 1 cup (220 g) packed brown sugar until the mixture is light and fluffy, about 3-5 minutes.
Beat in ¼ cup (50 g) granulated sugar, followed by ¾ cup (180 ml) molasses, 2 tablespoons (30 ml) bourbon, 1 large egg, and 1 teaspoon vanilla extract until fully incorporated.
Gradually add the dry mixture from step 2 to the wet mixture, mixing on low speed until just combined. Don’t overmix; the dough should be slightly sticky.
Chill the dough in the refrigerator for at least 30 minutes. This will help the cookies maintain their shape while baking.
After chilling, scoop tablespoon-sized portions of dough (approximately 20 g each) and roll them into balls. If desired, roll the balls in granulated sugar for an additional sweet crust.
Place the dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow room for spreading.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set at the edges and slightly soft in the center. The tops should look slightly crackled.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Optional: Once cool, sprinkle with additional sugar or glaze as desired.
Store the cookies in an airtight container at room temperature for up to one week for best flavor and texture.
Note: If the dough is too sticky during rolling, lightly flour your hands for easier handling.
Variations
Vegan Bourbon Molasses Cookies: Replace unsalted butter with ¾ cup (170 g) coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the egg.
Gluten-Free Bourbon Molasses Cookies: Substitute 2 ½ cups (312 g) all-purpose flour with a gluten-free all-purpose flour blend.
Spicy Maple Molasses Cookies: Add 1 teaspoon of cayenne pepper to the dry ingredients for an extra kick, and replace granulated sugar with maple sugar.
Nutty Bourbon Molasses Cookies: Stir in ½ cup (60 g) chopped pecans or walnuts to the dough for added texture and flavor.
Tips on plating and presentation
After experimenting with variations like vegan or gluten-free versions of the Bourbon Molasses cookies, it’s time to think about how to present these delightful treats.
I love using a simple white platter as a backdrop; it makes the rich, dark cookies pop beautifully. For a festive touch, I scatter some powdered sugar on top, resembling fresh snow.
Adding a sprig of mint or a cinnamon stick beside the cookies not only enhances the aesthetic but also hints at the flavors inside.
If I’m feeling extra creative, I might stack the cookies in a glass jar tied with a ribbon, giving it a rustic charm.
What other dishes can I pair it with?
While enjoying my Bourbon Molasses Christmas cookies, I can’t help but think about the perfect dishes to pair them with. These cookies’ rich, spiced flavors complement a variety of festive dishes.
I love serving them alongside a warm, creamy pumpkin soup; the sweet and spicy notes balance beautifully. Another favorite pairing is a cheese board featuring sharp cheddar and blue cheese, which contrasts the sweetness perfectly.
For heartier fare, a honey-glazed ham makes an excellent companion, elevating the holiday spirit.
Ultimately, a classic pecan pie adds another layer of deliciousness with its nutty crunch. With these pairings, my Bourbon Molasses Christmas cookies shine even brighter on the table. They truly become the star of the festive feast!
What drinks can I pair it with?
As I savor my Bourbon Molasses Christmas cookies, I find that the right drinks can elevate the experience even further. A hot cup of spiced chai complements the warm flavors beautifully, while a rich eggnog enhances the velvety texture of the cookies.
I also enjoy pairing them with a smooth bourbon neat; it brings out the molasses notes and adds a lovely warmth. If I’m in the mood for something lighter, a sweet red wine adds a festive twist.
For non-alcoholic options, a creamy peppermint hot chocolate can be delightful. No matter what I choose, these drinks transform an already delightful treat into a cozy holiday indulgence.
Frequently Asked Questions
Can I Substitute Bourbon With Other Spirits in the Recipe?
I’ve tried substituting bourbon with rum and whiskey in recipes, and both work well. Just consider the flavor profiles, and adjust the sweetness if needed. Have fun experimenting with your favorite spirits!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week if stored in an airtight container. I usually enjoy them for the first few days, but they can still taste great afterward, too.
Are There Gluten-Free Options for This Recipe?
Yes, I’ve experimented with gluten-free options for this recipe! I use a blend of gluten-free flours, like almond and coconut flour, which gives the cookies a delightful texture without sacrificing flavor. Enjoy baking!
Can I Freeze the Cookie Dough for Later Use?
Absolutely, I freeze cookie dough all the time! Just wrap it tightly in plastic wrap and place it in an airtight container. When you’re ready, let it thaw in the fridge before baking. Enjoy!
What Is the Best Way to Store Baked Cookies?
I usually store baked cookies in an airtight container at room temperature. If they’re soft, I separate layers with parchment paper. For extra freshness, I add a slice of bread to keep them moist longer.
