Old-fashioned Bourbon Gingersnaps
Makes about 1 ½ dozen large cookies
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
3/4 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup molasses
3 tablespoons bourbon
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground pink peppercorns
1 cup sanding sugar
In the bowl of an electric mixer cream the butter and sugars on high speed until light a fluffy, about 3-4 minutes.
Beat in the molasses, bourbon, egg, and vanilla extract until well combined.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and pepper.
Add the dry ingredients into the butter and eggs, folding to combine.
Mix the dough evenly, and then refrigerate covered for an hour until the dough is well chilled.
Preheat the oven to 350°F.
Line baking sheets with parchment paper.
Using a 2-inch cookie scoop, portion the dough into balls. Press each into sanding sugar then place, 2 inches apart, on the baking sheets.
Bake 12-15 minutes, until firm around the edges but still slightly soft in the center.
Transfer the cookies to a cooling rack (cookies will firm up when cool)
Store in an airtight container in a cool, dry place.