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    Home » Recipes » Cookies

    Published: Jan 21, 2021 · Modified: Jul 14, 2022 by Pate Giltner Leave a Comment

    Molasses Cookies with Bourbon French Buttercream

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    Molasses Cookies with Bourbon French Buttercream

    These super soft and chewy molasses cookies with easy bourbon french buttercream are a dream of warm spices and custardy frosting.

    Molasses Cookies with Bourbon French Buttercream

    What are molasses cookies, and why bake with molasses?

    Molasses cookies are wonderful cookies that include molasses. Molasses is a dark syrup leftover from the sugar-making process. Sugar is essentially made from the juice of mashed sugar cane. Once the juice is boiled, sugar crystals form and are removed. The crystals are what we use as sugar, and molasses is what is leftover. It's dark, sweet, and bitter, and wonderful in baked goods.

    Molasses cookies use molasses to provide a deep and slightly bitter flavor to the cookies. This bitterness, when coupled with brown sugar and warm wintery spices, is absolutely delicious.

    Molasses Cookies with Bourbon French Buttercream

    The importance of chilling cookie dough:

    Chilling the dough is always vital to any good cookie dough, but especially so when there are liquid ingredients like molasses. Chilling helps the dough firm up so that the cookies keep their shape when baking, but it also helps the dough rest and develop its flavor. If you want cookies with a lot of flavor, chill the dough as long as possible.

    Molasses Cookies with Bourbon French Buttercream

    What is french buttercream, and why is it different?

    I chose french buttercream to top off these cookies because of it's similarity to custard. This buttercream is not overly sweet, and taste likes a wonderful custard. It's made up of hot sugar syrup, egg yokes, and butter, opposed to egg whites used in Italian and swiss meringue buttercream.

    Molasses Cookies with Bourbon French Buttercream

    How to use this buttercream:

    This buttercream recipe is less firm than most because of the added bourbon. If you do want delightfully messy sandwich cookies, pipe the buttercream on one cookie and then top it with another. Or if you want elegant molasses cookies, just top each one off with piped french buttercream rosettes.

    Molasses Cookies with Bourbon French Buttercream

    LOOKING FOR MORE COOKIE RECIPES?! CHECK THESE OUT!

    PERFECT CHOCOLATE CHIP COOKIES

    BUTTERED POPCORN AND RAISINET COOKIES

    THANKS SO MUCH FOR READING ABOUT THESE AWESOME COOKIES! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I’D LOVE TO HEAR EVERYONE’S THOUGHTS!

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    Molasses Cookies with Bourbon French Buttercream

    • Author: pate giltner
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 12-18 cookies 1x
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    Ingredients

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    for the cookies:

    1. 2 ¼ cups flour
    2. 1 ½ tsp baking soda
    3. 1 tsp cinnamon 
    4. 1 tsp ginger 
    5. ½ tsp cloves 
    6. ¼ tsp salt 
    7. ¾ cup butter
    8. ¾ cup brown sugar
    9. ¼ cup molasses 
    10. 1 egg
    11. 1 tsp vanilla
    12. 2 tsp bourbon 
    13. ⅓ cup granulated sugar for rolling

    for the buttercream:

    1. ½ cup granulated sugar
    2. 3 tablespoons water
    3. 5 egg yokes 
    4. 1 cup unsalted butter 
    5. 1 tsp vanilla
    6. 2 tbsp bourbon 

    Instructions

    For cookies:

    1. Beat the butter and sugar together in a stand mixer until light and fluffy (about 3-5 minutes). 
    2. Wisk together the flour, baking soda, spices, and salt in a medium bowl.
    3. Beat the egg, molasses, vanilla, and bourbon into the butter and sugar mixture.
    4. Slowly beat in half of the flour mixture. Mix until combined, and then add in the remaining flour and mix until just combined.
    5. Cover the bowl in plastic wrap and chill for at least 1 hour. 
    6. Once chilled, preheat the oven to 350 degrees. Roll the dough into 1 ¼ inch balls and roll each ball into the granulated sugar. 
    7. Placed the balls 3 inches apart onto baking sheets and bake for 14-15 minutes. 

    For the French buttercream:

    1. Combine the water and sugar together in a small or medium saucepan and melt on low heat. Once the sugar has melted, turn the heat up to medium-high heat. Cook until the sugar reaches the soft ball stage or gets to 240 degrees.
    2. While the sugar is heating, beat the egg yokes until they are light and foamy.
    3. Once the sugar reaches 240 degrees, quickly add it to the egg yokes and beat until the bowl has cooled. About 5-6 minutes.
    4. Add in the butter 1 tablespoon at a time and beat thoroughly between each tablespoon.
    5. Finally, add in the vanilla and bourbon and beat for another 5 minutes. 
    6. For the assembly, if you are going to serve right away and want delicious messy cookie sandwiches, pipe the buttercream onto one cookie and top it off with another. If you want more long-lasting and elegant cookies, pipe a rosette on top of each cookie. 

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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