Bourbon Iced Molasses Cookies

Bourbon Iced Molasses Cookies are going to be the star of your dessert table! A bourbon infused icing makes these cookies a party favorite!

By now, you know we love our booze infused desserts! Be sure to check out these Coconut Rum Cookies and our famous Fireball Whiskey Cheesecake Shots! More of a bubbly fan? Try these show stopping Champagne Jell-O Shots, perfect for Christmas but can be customized for any occasion!

Iced Molasses Cookies with bourbon frosting

A New Favorite Christmas Cookie Recipe!

 These Bourbon Iced Molasses Cookies are a new favorite of ours, and they’re staying for good. Super soft and chewy molasses cookies that have the most amazing, crispy edges. All topped off with a bourbon infused icing that’s going to keep the party going.

There’s only a couple of tablespoons of bourbon in the icing, so don’t get too crazy. For sure you’ll still have to enjoy a glass of bourbon on the side. All we wanted in this molasses cookie recipe was a hint of that delicious, bourbon flavor.

What Kind Of Bourbon Should I Use In This Molasses Cookie Recipe?

There’s no specific brand that I’ll say you have to use, just a kind of bourbon that you like drinking. The bourbon in the icing isn’t cooked out at all, just stirred into the icing, so you’re definitely going to taste it.

Adding a bottom shelf bourbon isn’t going to taste good, as it doesn’t taste good from the bottle so I wouldn’t recommend using something like that. And as I said before, you’re only using 2 tablespoons so even your most expensive bottle of bourbon isn’t going to get hit very hard with this cookie recipe!

Iced Molasses Cookies on a baking rack

What Makes These Molasses Cookies Different?

Most molasses cookie recipe that you find aren’t iced, and especially not iced with our delicious bourbon icing so that’s the biggest difference that you’ll find in our cookie recipe here.

The other difference is that we used ground cardamom instead of ground cloves. I’m not a big ground clove fan, it’s a very distinct flavor, but if you like it then you can swap it out for the ground cardamom in this recipe, or just add a teaspoon to this recipe.

Bourbon Iced Molasses Cookies on a cooling rack

How To Make Bourbon Iced Molasses Cookies

Start by making the molasses cookies, and then while they are in the oven you can whisk together the bourbon icing.

  • Whisk the dry ingredients together: Flour, baking soda, ground ginger, ground cardamom and salt.
  • Cream the butter and sugar: Beat 1 1/2 sticks of butter together with 1 cup of granulated sugar until light and fluffy, then add 1/4 cup of molasses, vanilla extract and an egg.
  • Roll the dough into balls: Use a #20 scooper (a 2 ounce scoop) to  measure out 16 balls of dough.
  • Bake: Bake on 2 parchment lined baking sheets for 16 minutes, rotating the pans halfway in between.
  • Ice: Make the bourbon icing and ice the molasses cookies after the have completely cooled. Add icing sugar or sprinkles if desired.

Bourbon Iced Molasses Cookies with bourbon infused glaze

How To Store Iced Molasses Cookies

The icing on these cookies will set, but not firm up completely. So if you can store them in a container that allows them to not be totally stacked on top of each other, that would be idea.

Of course, we don’t think these molasses cookies are going to be around very long, but keeping them in an airtight container or even a resealable bag will help to keep them soft and chewy for a few days.

Bourbon Molasses Cookies stacked on a platter

Looking For More Dessert Recipes?

Bourbon Molasses Cookies stacked on a platter

Bourbon Iced Molasses Cookies

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 16 large cookies 1x

These soft and chewy molasses cookies are glazed with a bourbon infused icing! The perfect cookie recipe for your Christmas cookie platter!



  • 2 1/4 cups flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 sticks butter, room temperature
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/4 cup molasses
  • Icing sugar or sprinkles for topping

For The Bourbon Glaze:

  • 1 1/4 cups confectioners sugar
  • 2 tablespoons heavy cream
  • 12 tablespoons good bourbon or whiskey (we use 2, but taste after 1 tablespoon)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, ginger, cardamon, baking soda and salt together in bowl.
  3. In another bowl, cream the butter and sugar together until light and fluffy using a hand held or stand mixer. Add the egg and molasses and beat together until combined.
  4. Add the flour mixture in batches, beating after each addition until combined.
  5. Use a #20 (2 ounce scoop) to make 16 balls of dough. Line 2 baking sheets with parchment paper and place 8 balls on each sheet. The cookies will spread as they bake, so only add 2 balls of dough per row.
  6. Bake for 8 minutes, rotate the pans and bake 8 minutes more. Remove to a baking rack to cool.
  7. While the cookies are baking, make the icing by adding the confectioners sugar to a large bowl. Pour in the cream, bourbon and vanilla extract and whisk together to combine. You can start with 1 tablespoon of bourbon, taste the icing and then add more if you wish.
  8. Once the cookies are completely cooled, add the icing to the tops, letting excess drip off the sides and then top with icing sugar or sprinkles.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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1 Response
  1. Tracy

    I love bourbon and these did not disappoint. Easy to make and delicious. Thanks for a great recipe, I didn’t change a thing!

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