The Best Gingerbread Cookies made with Cinnamon Whisky
Cinnamon Whisky Cookie Recipe
Have you ever craved something so badly that you search your whole home through every cupboard to find something sweet?
Instead of pouting when you realize you told yourself NO MORE SNACKING! You should make these boozy Cinnamon Whisky Gingerbread Cookies.
In the blog below you will find a recipe and ingredients to Wolfhead's Gingerbread cookies using Cinnamon Whisky.
Wolfhead Cinnamon Whisky Tasting Notes
- Warm Caramelized Sugar
- Sweet Cinnamon
- Pastry Notes
- Backbone of smooth Canadian Whisky
- Sweet not Fiery
- 31% Alc. /vol.
Ingredients:
3 and 1/2 cups (440g) all-purpose flour (spooned & levelled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (160ml; about 200g) dark molasses
1 large egg, at room temperature
Instructions:
Howl in excitement as you whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a large bowl. Set the bowl aside, it's time to party!
Grab your handheld mixer or your stand mixer with a paddle attachment. Beat the butter for a solid minute on medium speed until it's totally smooth and creamy. Add the brown sugar and molasses, let the beat drop, and mix on medium-high speed until it's combined and creamy. Scrape down the sides and bottom. Next, jam in the egg and the star of the show Cinnamon Whisky on high speed for a full 2 minutes.
Mix in the flour combo at low speed. The cookie dough is gonna be thick and slightly sticky, but that's how we roll. Divide the dough into two, throw each on a large piece of plastic wrap, wrap them up tight, and pat them down into disc shapes. Pop them in the fridge to chill for at least 3 hours or up to 3 days. Mandatory chill time! It's like letting the dough dance in the fridge overnight.
Preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats because we don't want any cookies sticking to the party floor. Set them aside; the cookies are about to make an entrance.
Bake the cookies for about 9-10 minutes. The longer they bake, the harder and crunchier they get.
Let the cookies cool for 5 minutes on the baking sheet.
Roll out that disc until it's 1/4-inch thick. The dough might break a bit and be crumbly, but just pick it up, spin it around, and use your fingers to smooth out the edges. It's like teaching the dough some cool moves. Cut shapes, place them 1 inch apart on the baking sheets, and keep the party going. Repeat the moves with the second disc of dough.
