Bourbon Molasses Cookies

This is a perfectly delicious molasses cookie made even better with a hint of bourbon and orange zest. I am not a bourbon girl, but boy do I love a little bit in my spice cookies! (If you don’t stock bourbon in the house, a little mini bottle from the liquor store is more than enough for this recipe.)

This recipe makes 50-60 cookies, but the dough freezes beautifully so don’t be afraid to bake a few testers and freeze the rest of the dough until you’re ready to impress some guests. Between the ginger, cinnamon, cloves, allspice, molasses, bourbon and orange zest — these pack a ton of flavor!

Bourbon Molasses Cookies

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
1 1/2 cups 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)
3 Tablespoons bourbon

1/2 cup coarse sugar or granulated sugar (for rolling the cookie dough)


Combine 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.

When ready to bake:
Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.

Roll the dough into tablespoon sized balls. Fill a small and shallow bowl with granulated sugar. Roll each ball in the sugar until it’s completely coated. Place the sugar coated cookie dough balls on the prepared baking sheets, leaving 2 inches between each ball for spreading.

Bake, one tray at a time, for 8 to 10 minutes, or until the cookies have puffed up and have begun to slightly crack on top. (They will crack more as they cool, so don’t over bake!)

Remove from the oven and place the pan on a cooling rack. Cool cookies for 5 minutes on the baking sheet, then carefully transfer the cookies to a separate cooling rack to cool completely. Repeat with remaining cookie dough.

Serve cookies warm, or completely cool them and store them in an airtight container for up to 4 days. Cookies may also be frozen for up to 3 months.

Makes 48 cookies.

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