The classic gingersnap cookie gets even snappier with the addition of bourbon and pink peppercorns in this festive and easy recipe. Pink peppercorns have both a peppery and fruity flavor and a beautifully bold color, making them perfect for use in cooking and baking.
Cookie baking is as much about enjoying the process as it is the end product, so be sure to pour yourself a glass of Maker's Mark to get started right (wink).
Maker’s Mark® Bourbon Gingersnap Cookies
Courtesy of Lee Anne Wong, Chef and Maker’s Mark® Cookbook Editor
Prep time: 1 hour 20 minutes
Cook time: 15 minutes
¾ cup unsalted butter, softened to room temperature
½ cup dark brown sugar
½ cup granulated sugar
¼ cup unsulphured molasses
3 tablespoons Maker’s Mark® Bourbon
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
½ teaspoon ground pink peppercorns (optional)
1 cup sanding sugar, or Demerara Sugar
Step 1. Cream the butter and sugars on high speed together using a stand mixer or hand held mixer, until light a fluffy, about 3-4 minutes. Beat in the molasses, Maker’s Mark® Bourbon, egg, and vanilla extract until well combined, another minute.
Step 2. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and pink pepper. Using a wooden spoon or rubber spatula, 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.
Step 3. Preheat the oven to 350F. Line baking sheets with parchment paper. Drop the dough in and spread out 2 inches apart on the baking sheet. Bake in the middle rack of the oven for 12-15 minutes, until slightly chewy. Transfer the cookies to a cooling rack. Store in an airtight container in a cool, dry place.