Buttery bourbon cherry cookies taste just like an old fashioned cocktail! These cookies will be a real hit at your next party thanks to the generous dose of bourbon.
If I’m creating the perfect cookie, there has to be butter and there has to be bourbon.
We’re about to make a cookie that tastes just like my favorite cocktail – an old fashioned. Old fashioned cocktails are made with whiskey (bourbon if you like), sugar, and a bit of fruit.
As a nod to that classic cocktail, these cookies have a rich, buttery base, flavored with bourbon and nuts, then swirled with dark cherries and topped with a bourbon glaze.
I thought these boozy cherries would make a great addition to a buttery cookie (thank you, Wisconsin dairy industry!), but I had no idea just how amazing it would be. Jeron proclaimed these the best cookies he’s ever eaten, and I might have to agree.
The cookie itself starts out with a buttery, chewy bite. The cherries add a bit of sweetness, the nuts add texture, and the bourbon glaze on top makes sure you feel like you’re enjoying your favorite drink. I’m not usually one to go for fruit or nuts in my desserts, but somehow it all just works out to be magic.
One pro tip for you when you make these cookies, gently fold in the cherries with a spoon instead of mixing completely with the mixer. Purple cookies are not super attractive, so I would fold the cherries in gently and then try to keep the cherries to the bottom of the dough when it gets scooped onto the cookie sheet.
Of course that luscious glaze takes care of any image problems these cookies might have. I did not let me kids eat these because the glaze is super boozy, but if you want to leave it off I think the baked cookies themselves would be just fine for kids.
Buttery bourbon cherry cookies can be customized! Here are a few ideas to get you started:
- Replace the bourbon in the icing with water or milk for a child safe cookie
- Swap the cherries for equal parts other berries such as blueberries or raspberries
- Swap the flour with a 1:1 gluten-free flour blend to make them gluten free
- Add chocolate chips
Buttery Bourbon Cherry Cookies
- 2 ¼ cups Bob’s Red Mill Organic Unbleached All-Purpose Flour, divided
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter, softened
- 1 ¼ cup dark brown sugar
- 1 egg
- 1 egg yolk
- ¼ cup bourbon
- 1 cup frozen cherries, preferably Door County Cherries, thawed, drained, and roughly chopped
- ½ cup finely chopped pecans
- 1 cup powdered sugar
- 2 teaspoons bourbon
- 2 teaspoons water
- In a small bowl, whisk together 2 cups plus 2 tablespoons of the flour with the baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar until creamy. Add the egg and egg yolk and beat for just a few seconds until the yolks are broken up and slightly mixed. Add the bourbon and mix until the liquid is incorporated. Add the flour mixture and pulse until just incorporated.
- In a small bowl, toss thawed, drained, chopped cherries with 2 tablespoons of flour. Add cherries and pecans to the dough and mix by hand with a wooden spoon, folding carefully so that they are just incorporated throughout and the entire dough isn’t purple. Cover the bowl with plastic wrap and refrigerate at least 2 hours or up to 24 hours.
- Preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper. Use a medium cookie scoop to drop dough onto the prepared pan about 2 inches apart. Bake 11-12 minutes or until the tops of the cookies no longer look wet and the edges are just beginning to brown. Allow to cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.
- Once the cookies are cooled, prepare the glaze by whisking 1 cup powdered sugar, 2 teaspoons bourbon, and 2 teaspoons water in a small bowl until smooth. If the glaze is too thick, add a bit more water. If it is too wet add a bit more powdered sugar. Drizzle glaze over cooled cookies and allow to set before eating or placing in an airtight container to store.
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.