• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Hunger Thirst Play

Delicious Recipes for Every Season

  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • eBooks
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Hunger

    Bourbon Gingerbread Cookies with Bourbon Buttercream

    By Lauren on December 11, 2018, Updated April 27, 2021 Leave a Comment

    Jump to Recipe Print Recipe
    decorated gingerbread cookies
    gingerbread cookies decorated with buttercream frosting
    decorated gingerbread cookies on a sheet tray

    A bourbon twist on the classic Christmas cookie! Bourbon gingerbread cookies have the traditional molasses and brown sugar sweet with spicy ginger and cinnamon. Bourbon buttercream frosting tops off these cookies with the perfect sweetness.

    overhead photo of tray of gingerbread cookies

    Subtle bourbon flavors of caramel and vanilla team up with the rich molasses and spicy ginger for a new twist on the traditional. But don't worry about getting the kiddos inebriated, all the booze is cooked off in both the batter and the frosting.

    (Yes, I can hear the disappointed folks in the back. For boozy bourbon treats, check this out.)

    undecorated bourbon gingerbread cookies

    Gingerbread Cookie Basics

    The dough for gingerbread is real wet after it comes together, so unfortunately this one is definitely going to have to chill. Which is tough when you want cookies now, like now now.

    Let it chill and you'll be rewarded with beautiful gingerbread cookies in whatever shape you choose to cut them. Crispy edges, chewy soft center with sweet, bourbon icing.

    Bourbon Gingerbread Cookies

    Unlike most cookie recipes that use softened butter, bourbon gingerbread cookies start with melted butter to be mixed with the sugar, bourbon, molasses, and spices. Then add this wet mixture to the flour mixture before you mix it up into bourbon laced ginger goodness.

    The best molasses - well really just my favorite - is the Grandma's brand. It's reliable, easy to find and affordable. The taste is sweet, dark and rich.

    Bourbon Gingerbread Cookies with Bourbon Buttercream

    Bourbon Buttercream

    I am here for boozy desserts. It's true. I love rosé laced cakes and bourbon filled truffles   The frosting on these Bourbon Gingerbread Cookies is bourbon-y enough to make you go, "oh hey what's that?" but without the burn...and the booze.

    By reducing the bourbon on the stove, you're concentrating the flavor and cooking off the alcohol. While normally I'd be boohooing the loss of the boozy part, it ensures your buttercream won't curdle, and you can serve these to your kids without turning them into little drunken pirates.

    The bourbon buttercream has enough stiffness to pipe well, hardens nicely without getting crunchy, and is smooth enough to just be spread on with a knife as well. Personally, I believe in optimum frosting to cooke ratio but that's me.

    gingerbread cookies on a sheet pan

    Ready to get your holiday baking on? Meee too. I saved my scraps from the second go at the recipe and I might have some bourbon buttercream left. I might also have been sneaking spoonfuls of it here and there so....perhaps these gingerbread people will need to find a different source of clothing.

    Bourbon Gingerbread Men Cookies

    Bourbon Gingerbread Cookies with Bourbon Buttercream

    Bourbon Gingerbread Cookies are the perfect holiday cookie.  Crisp edges, chewy centers with classic gingerbread flavors and warm vanilla bourbon notes.
    5 from 1 vote
    Print Pin SaveSaved! Rate
    Course: cookies
    Cuisine: American
    Keyword: bourbon infused cookies, christmas cookies, favorite gingerbread cookies, holiday baking
    Prep Time: 45 mins
    Cook Time: 20 mins
    Total Time: 2 hrs 30 mins
    Servings: 36 cookies
    Calories: 226kcal
    Author: Lauren
    Prevent your screen from going dark

    Ingredients

    Bourbon Gingerbread Cookies

    • ¾ cup unsalted butter
    • ¾ cup light brown sugar (packed)
    • ½ cup unsulphured molasses (the Grandma's brand is my favorite)
    • ¼ cup bourbon
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • ¼ teaspoon ground cloves
    • 1 large egg
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 3 ½ cups all-purpose flour

    Bourbon Buttercream

    • 1 cup unsalted butter (softened)
    • ¾ cup bourbon
    • 4 cups confectioners sugar
    • 1 teaspoon vanilla extract

    Instructions

    Bourbon Gingerbread Cookies

    • Combine the wet ingredients.  In a saucepan, melt the butter, bourbon, molasses, salt, and spices over low heat.  Transfer to a bowl and let cool.  Once the mixture is just barely lukewarm, beat in the egg.
    • Mix the dry ingredients.  In the bowl of the standing mixer, mix the flour, baking powder, and baking soda.  Add the wet ingredients to the dry and beat on medium speed until combined, about 2 minutes.
    • Chill the dough.. Divide the dough in half and place between two pieces of parchment paper - the dough will be wet.  Pat into disks, about 1-inch thick.  Refrigerate for at least 1 hour.  If the dough is not chilled, it will be tough to roll out.
    • Roll the dough.  Preheat the oven to 350°F.  Once the dough has chilled, flour a clean work surface and roll thin - about ¼-inch to ⅛-inch in thickness depending on your taste.  Thinner dough equals crispier cookies.  If the dough starts to stick while rolling, dust with more flour.
    • Cut the cookies.  Cut out your preferred cookie shapes, transfer to a cookie sheet lined with parchment paper and bake 8 minutes for thin cookies and 10 to 12 minutes for thicker cookies.  Form the dough scraps back into a dish and roll out again to cut more cookies.  Repeat until all the dough is used.
    • Decorate.  Frost the cookies using the bourbon buttercream recipe below or your favorite holiday icing.

    Bourbon Buttercream

    • Reduce the bourbon.  In a medium saucepan, bring the bourbon to a boil over medium-high heat.  Once boiled bring the heat down to medium and simmer until the liquid is reduced to ¼ cup.  Transfer to a bowl and put in the refrigerator to cool.
    • Make the frosting.  In the bowl of a standing mixer, beat the butter until pale and fluffy.  Slowly incorporate the confectioner's sugar.  Once all the sugar is added, raise the speed to medium-high and beat for 1 minute to mix, scraping down the sides and bottom of the bowl if needed.
    • Add the flavors. Reduce the speed to low and pour in bourbon and vanilla extract.  Beat on medium speed for 1 minute.  Transfer the icing to a piping bag or frost over cooled cookies with a knife.

    Notes

    • Parchment paper is a huge help for this recipe, both to roll out the wet dough before chilling and to bake the cookies.  And if you hate dishes, just toss after baking the gingerbread cookies.
    • The bourbon flavor in the cookies is pretty subtle, but the bourbon buttercream will add that bold flavor your seeking, even if just a little is used.
    • Dough can be chilled overnight up to 24 hours.
    • Bourbon buttercream will stiffen after drying, chill the cookies if you want to stack them for storing.

    Nutrition

    Calories: 226kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 99mg | Potassium: 103mg | Fiber: 1g | Sugar: 22g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
    « Copycat Starbucks Gingerbread Latte
    Two Ingredient Gingerbread Bark »
    316 shares
    • Share4
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
    • Trader Joe's Kale Gnocchi with Arrabbiata
    • Whole Wheat Sourdough Pumpkin Bread
    • Iced Lavender Matcha Latte

    Get my Thanksgiving eCookbook!

    Footer

    About

    • About Me
    • Privacy Policy
    • Inquiries + Collabs
    • Subscribe for updates!

    Recipes

    • All Recipes
    • Dinner Recipes
    • Dessert Recipes
    • Instant Pot Recipes

    Our Restaurants

    • Bonefish Harrys
    • Portsmouth Feed Company
    • Thirsty Butcher Hospitality
    • Restaurant Photography

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hunger Thirst Play

    Copyright© 2023 Hunger Thirst Play · Privacy Policy ·