I was having a philosophical discussion with my personal trainer (I was doing situps or something equally awful) about what kind of cookies I should make for the holidays. We discussed various things I’ve made in the past and recipes I’ve adapted and made as cupcakes. She said I should try making something with an alcohol based frosting. We discussed several different cocktails that could be made into cookies (while I was doing burpees probably). I don’t remember which of us settled on it first, but the end outcome was something with bourbon and ginger. I let it gnaw at the back of my head for a few weeks and started casting about for recipes. Once I had settled on a ginger snap recipe, I knew I had to make them. So here it is Kentucky Mule (or bourbon ginger lime) cookies.
- 1 cup crystalized sugar (large grains)
- 2 limes
Thinly peel the limes with a vegetable peeler and put the peels in an airtight container with the sugar. Let rest for several days to one week. At the end of the week, remove the lime peels and transfer to new airtight container.
Ginger Snaps (adapted from here)
- 9 1/2 ounces all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 tablespoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground clove
- 1/2 teaspoon kosher salt
- 7 ounces dark brown sugar
- 5 ounces unsalted butter, room temperature
- 3 ounces molasses, by weight
- 1 large egg, room temperature
- 2 teaspoons finely grated fresh ginger
Preheat the oven to 350 degrees F.
In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the dry ingredients to the wet and stir until well combined.
With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies.
Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days.
Bourbon Buttercream Frosting
- 8 ounce butter, softened
- 2 (16-ounce) packages powdered sugar
- 1/3 cup bourbon (plus a little)
- 1/3 cup milk
- 1 tablespoon vanilla extract
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with bourbon and milk, beating at low speed until blended after each addition. Stir in vanilla extract.
After cookies have cooled completely, spread on frosting pretty thick, and sprinkle with lime sugar.
The verdicts from all my tasters were very positive, the bourbon came through very strong and the hint of lime from the sugar was great. I actually ended up making two batches of these cookies because everyone who had them wanted more.