Bourbon Buttercream Sugar Cookies Recipes

BOURBON MOLASSES COOKIES

Steps:

• In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, allspice, black pepper, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed. Add in the vanilla and orange zest and beat until combined. Reduce the mixer speed to medium-low. Add in the eggs, one at a time, beating well after each addition. Add in the molasses and bourbon and beat until combined. Gradually add in the dry ingredients and beat until it's evenly incorporated.
• Cover the bowl and refrigerate for at least 4 hours, and up to 3 days.

SUGAR COOKIES WITH BUTTERCREAM FROSTING

Steps:

• In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
• Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

BOURBON BUTTERCREAM SUGAR COOKIES

Steps:

• Preheat the oven to bake at 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
• In a large mixing bowl or in the bowl of your stand mixer beat the softened butter, egg, powdered sugar, bourbon, and vanilla on medium speed. Beat until ingredients come together and start to become fluffy.
• Sift in the flour, baking powder, cinnamon, and nutmeg one cup at a time. Make sure if you are using a mixture to start on low to avoid getting flour everywhere. Mix until all the flour has been absorbed and a ball of dough has formed.
• Turn the cookie dough onto a lightly floured surface and roll it out with a large, floured rolling pin. Roll the dough to approximately ¼ - ½ inch thickness. Cut out desired shapes and place onto the lined baking sheet leaving roughly an inch of space around each cookie.
• Place into the preheated oven onto the middle rack and bake for 9-12 minutes or until edges of the cookies start to turn golden brown. Allow cookies to cool completely on a cooling rack before attempting to ice them.
• In the bowl of a stand mixer using the whisk attachment, cream the softened room temperature butter with the milk, vanilla, and bourbon. Cream on medium-high speed until the mixture becomes smooth and fluffy.
• Begin adding in the powdered sugar and salt, half (1/2) a cup at a time, making sure to start the mixer at a low speed each time you add in more sugar. Continue beating for 2-3 minutes until the frosting has become light and fluffy.
• Spoon the frosting into a large piping bag and pipe onto the cooled cookies using a large, open star piping tip.
• Store in an airtight container in the fridge for up to 7 days.