Bourbon Sugar Cookies

Bourbon Sugar Cookies

Tis’ the season for some holiday cookies!

Cookies are serious business this time of year, between cookie exchanges & treats for Santa. I mean it’s Christmas time, a time to indulge in some deliciousness, and if I’m going to be honest, I’ve been making plenty of cookies to snack on & get me through the winter!

There’s really no limit to how many cookies you can eat this holiday season, Santa told me they are “calorie free” so eat as many as you like.    (they really aren’t but still if Santa says so, then I’m going with that)  Plus what’s a better way to help warm the big guy up while he is delivering presents, than with a dram of bourbon & these delicious bourbon sugar cookies! You may even make the “nice list” for next Christmas!

I got inspiration for these bourbon sugar cookies from my Sweet n’ Tipsy Bourbon Chocolate Chip Cookies recipe, which is a gluten free version of the best dang chocolate chip cookie you will ever have, the New York Times Best Chocolate Chip cookie. Since I had such success with this cookie and I wanted to see if I could add another cookie to my recipe box by making a bourbon sugar cookie. Now either way you make this, full gluten or gluten free you will absolutely LOVE them! Just don’t forget to add the bourbon!

Merry Christmas to you & your families!

Enjoy these delicious Bourbon Sugar cookies & remember to #EatResponsibly

Bourbon Sugar Cookies

Prep Time: 20 minutes

Bourbon Sugar Cookies

Ingredients

  • 3/4 cup (105 g) all purpose gluten free flour (Gluten Free Mama's Coconut blend)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour (Pamela's GF Bread Flour)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/4 cups (250 g) granulated sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g, weighed out of shell) + 1 egg yolk (30 g), at room temperature, beaten
  • 7 Tbsp. Bourbon (Belle Meade Bourbon)
  • 1 teaspoon pure vanilla extract
  • Sparkling sugar (like India Tree bright white sparkling sugar) or coarse sugar (like Sugar in the Raw), for coating

Instructions

  1. In a large mixing bowl, add in your dry ingredients, all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  2. In the center of the dry ingredients, add in the butter and mix the dough with your hands. The heat from your hands will help to melt the butter.
  3. After the butter is combined into the flour mixture add in egg, egg yolk, vanilla & bourbon mixing to combine after each addition. The dough will be thick.
  4. Wrap the cookie dough tightly in plastic wrap, and refrigerate for at least 12 hours and up to 72 hours. ( I prefer to chill the dough for a minimum of 24 hours, but will usually let it sit for 72 hours)
  5. When you go to bak your cookies, preheat your oven to 350°F.
  6. Line three large baking sheets with unbleached parchment paper.
  7. Divide the dough into 9 balls, each about 3 ounces (the size of golf balls), roll each ball of dough in the sparkling sugar & coat completely, place them at least 5 inches apart from one another on the prepared baking sheets.
  8. Place the baking sheets, one at a time, in the preheated oven. Bake until golden brown all over but still soft toward the center (about 15 minutes). The cookies will spread to about 5-inches in diameter. Allow to cool on the baking sheet for at least 10 minutes, or until set before transferring to a wire rack to cool completely.

Notes

~Chilling the dough for this time is not necessary for a successful cookie, but it is essential for the absolute blow-your-mind perfect texture sugar cookie.

~Cooking time will depend on your oven, 15-18 minutes

~ I also doubled this recipe so that I had more than 9 cookies, you could also make each ball of dough smaller than 3 ounces, I just happen to like a cookie that's as big as my face!

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Here also is the full gluten recipe if you choose to not make these gluten-free, though I will challenge you to try them! Most of my friends that are hooked on the gluten don’t even know these are gluten free!

Ingredients:

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter (at room temperature)
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs (at room temperature)
  • 7 Tbsp. Belle Meade Bourbon
  • 2 teaspoons natural vanilla extract
  • Sparkling sugar (like India Tree bright white sparkling sugar) or coarse sugar (like Sugar in the Raw), for coating

 

 

Directions:

  1. Sift flours, baking soda, baking powder and salt into a large mixing bowl. Set aside.
  2. In the center of the dry ingredients, add in the butter and mix the dough with your hands. The heat from your hands will help to melt the butter, add in the sugars & continue to mix together  with your hands until combined, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla & bourbon and mix until just combined, 1 minute. Press plastic wrap against dough and refrigerate for 24 to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Divide the dough into 9 balls, each about 3 ounces (the size of golf balls), roll each ball of dough in the sparkling sugar & coat completely, place them at least 5 inches apart from one another on the prepared baking sheets.
    Place the baking sheets, one at a time, in the preheated oven. Bake until golden brown all over but still soft toward the center (about 15 minutes). The cookies will spread to about 5-inches in diameter. Allow to cool on the baking sheet for at least 10 minutes, or until set before transferring to a wire rack to cool completely. Eat warm, with a big napkin.

 

 

17 Comments

  1. Sugar cookies with a hint of Boubon, so creative! Thanks for sharing!

    1. Hi Fred, Did you add a few drops of bourbon in the frosting?

  2. Just in the ” NICK ” of time, thank you.

  3. Oh heavens these sound absolutely fantastic! What a super festive cookie, and gluten free too, fab!

  4. Well. . .you need to send Santa to my place so that he can whisper “calorie free” as I shovel plate full after plate full of cookies into my mouth. Fortunately, the treadmill has become my best friend during this time. . .so a least I am doing my best to counteract my gifs of gluttony. As for this cookie. . .well it looks pretty darn fantastic.

  5. OMG, I have never heard of adding bourbon to cookie dough. Such a great idea! Perfect gift for bourbon lovers too.

    1. Try adding bourbon to a yellow pound cake and the glaze.
      A thin slice will do you good for some Holiday Cheer.

  6. These sound tasty! I’ve never had GF cookies before. I’ve always been scared the texture won’t be the same, but these sound on point.

  7. Boozy cookies! That sounds like a VERY sensible idea!

  8. I would love to give these a try. My husband loves sugar cookies, but we’ve never made them with bourbon.

  9. Perfect for the holidays, sounds addictive!

  10. Made these yesterday and they are my new favorite. The flavor is wonderful.

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