Bourbon Snaps

Bourbon Snaps Recipe

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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

Step-By-Step

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.

About Bourbon Snaps

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