These soft and chewy molasses cookies are glazed with a bourbon infused icing! The perfect cookie recipe for your Christmas cookie platter!
Scale
Ingredients
- 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
- 1–2 tablespoons good bourbon or whiskey (we use 2, but taste after 1 tablespoon)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Whisk the flour, ginger, cardamon, baking soda and salt together in bowl.
- 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.
- Add the flour mixture in batches, beating after each addition until combined.
- 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.
- Bake for 8 minutes, rotate the pans and bake 8 minutes more. Remove to a baking rack to cool.
- 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.
- 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