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Bourbon Molasses Cookies

Bourbon Molasses Cookies

Adapted from Une Gamine Dans La Cuisine

Makes about 24 2-inch cookies

2 ¼ cups all purpose flour

1 teaspoon ground ginger

¾ teaspoon ground cinnamon

1 teaspoon baking soda

¼ teaspoon salt

¾ cup (1 ½ sticks) unsalted butter, room temperature

½ cup packed light brown sugar

½ cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon bourbon (dark or spiced rum also works well)

¼ cup molasses

¼ cup granulated sugar, for rolling

1. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt until combined; set aside.

2. In the bowl of an electric mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla and beat to combine, scraping down the sides of the bowl as needed. Add molasses and bourbon, beating until combined. Gradually add flour mixture, mixing until the flour is incorporated, scraping down the sides and bottom of bowl as needed. Cover tightly with plastic wrap and chill in refrigerator for at least 8 hours, up to overnight.

3. Remove from refrigerator and allow to come to room temperature, about an hour. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners. Place ¼ cup granulated sugar in a small bowl.

4. When dough has come to room temperature, using a cookie scoop or a heaping tablesppon, roll dough into 1 ½ inch balls. Turn in granulated sugar to coat and place on prepared baking sheets, 2 inches apart. Flatten the dough slightly with the palm of your hand. Bake, rotating pans halfway through, until cookies are lightly golden and tops starting to crack, about 8 to 10 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Brought to you by The Busty Baker (

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