Bourbon Snaps

Bourbon Snaps Recipe

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Bourbon adds spark to these wafer-thin spice cookies. Store the cookies airtight for up to 3 days.

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2 dozen cookies
20 Min
25 Min


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1/2 c
butter, melted and cooled
1/2 c
1/3 c
3 Tbsp
1 c
all purpose flour
1 tsp
ground ginger
1/4 tsp
1/4 c
chopped almonds

How to Make Bourbon Snaps


  • 1Preheat oven to 300F. Line baking sheet with baking parchment.
  • 2In a bowl, with an electric mixer on medium speed, beat butter, sugar, molasses, and bourbon until smooth and well blended, scraping down sides of bowl as needed.
  • 3In another bowl, mix flour, ground ginger, and salt. Stir into butter mixture until well blended. Stir in almonds.
  • 4Drop dough in 1-tablespoon portions, 3 inches apart, onto prepared baking sheets.
  • 5Bake cookies until slightly darker brown, 22 to 28 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
  • 6With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Printable Recipe Card

About Bourbon Snaps

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American

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