Bourbon Snaps

Bourbon Snaps

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Mikekey *

By
@Mikekey

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
2 dozen cookies
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

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

How to Make Bourbon Snaps

Step-by-Step

  1. Preheat oven to 300F. Line baking sheet with baking parchment.
  2. In 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.
  3. In another bowl, mix flour, ground ginger, and salt. Stir into butter mixture until well blended. Stir in almonds.
  4. Drop dough in 1-tablespoon portions, 3 inches apart, onto prepared baking sheets.
  5. Bake cookies until slightly darker brown, 22 to 28 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
  6. With 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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