Buttery bourbon cherry cookies taste just like an old fashioned cocktail! Juicy frozen cherries and bourbon icing make this recipe so special. These boozy 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 buttery bourbon cherry cookies that taste 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.
What makes these the best cherry cookies
As a nod to that classic cocktail, these cookies have a rich, buttery base that’s flavored with bourbon and nuts, then swirled with dark cherries and topped with a bourbon icing.
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.
Bourbon cherry cookie ingredients
- Flour
- Baking soda
- Salt
- Butter
- Brown sugar
- Egg
- Bourbon
- Cherries
- Pecans
How to make bourbon cherry cookies
- In a small bowl, whisk together the flour, 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 the pecans and 2 tablespoons of the flour mixture.
- 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.
- Use a medium cookie scoop to drop dough onto a baking pan lined with parchment paper or a Silpat about 2 inches apart. Bake 10 minutes at 350ºF 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.
Bourbon icing ingredients
- Powdered sugar
- Bourbon
- Water
How to make bourbon icing for cookies
- Whisk powdered sugar, bourbon, and water together in a small bowl until smooth. If you want a thinner icing, add more water. For thicker icing, add a little more powdered sugar or less liquid.
- Drizzle glaze over cooled cookies and allow to set before eating or placing in an airtight container to store.
Top tips and questions
Can I use fresh cherries?
I have not tested this recipe with fresh cherries, but I think it would work just the same as frozen cherries. I recommend chopping them and letting them sit for a few minutes to drain off any excess juices.
Can I use dried cherries?
You can swap the frozen cherries for dried cherries if you prefer. This will yield a fairly different result, but will make the dough easier to work with since there won’t be as much moisture.
What kind of bourbon should I use for bourbon cookies?
I love the flavor of Four Roses bourbon, but any bourbon will work, and you could experiment with other types of whiskey as well.
Should I use salted or unsalted butter for cookies?
Most bakers swear by unsalted butter for baking cookies. I don’t usually have unsalted butter on hand and usually use salted.
You can use either, just keep in mind that if you use unsalted butter you’ll want to add some salt to the dough yourself (up to 1 teaspoon), and if you use salted butter you will only need to add a pinch or maybe none at all.
How to prevent cherry cookies from turning purple
To avoid purple, messy looking cookies, gently fold in the cherries with a spoon instead of mixing completely with the mixer. Purple cookies are not super attractive, and I find folding gently prevents this.
Are bourbon cookies safe for kids?
The bourbon in the cookies is mostly for flavor, and since most of the alcohol will cook off in the oven, it is safe to feed these to children. The glaze is very boozy, and is not intended for children. You could leave the glaze off or follow instructions below to make an alcohol free version.
How to make cherry cookies alcohol free
If you prefer not to cook with alcohol, follow these tips to make an alcohol free cherry cookie.
- Swap the 3 tablespoons of bourbon in the cookie dough for 2 tablespoons pure vanilla extract
- Leave out the bourbon from the icing and instead use more water or milk
Tips for customizing buttery bourbon cherry cookies
- Throw a big handful of chocolate chips into the batter with the cherries
- Leave out the bourbon as outlined above
- Swap the flour with a 1:1 gluten-free flour blend to make them gluten free
- Brown the butter before starting the dough
More cookie recipes
- Oatmeal Chocolate Chip Cookies
- Giant Ginger Cookies with Icing
- Pecan Chocolate Chip Cookies
- Whole Wheat Chocolate Fudge Cookies
- Summer Squash Oatmeal Cookies with Cinnamon Icing
- Chocolate Chocolate Chip Sandwich Cookies
- Spicy Pistachio and Chocolate Shortbread Cookies
- Peanut Butter Pretzel Cookies
- Monster Cookies
- Coconut Oatmeal Chocolate Chip Cookies
- Serious Chocolate Chip Cookies
- Peanut Butter Blossoms
- Vegan Oatmeal Chocolate Chip Cookies
- Easier New York Times Chocolate Chip Cookies
Buttery Bourbon Cherry Cookies
Ingredients
Bourbon Cherry Cookies
- 2 ¼ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt, if using unsalted butter
- 1 cup butter, softened
- 1 ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 3 tablespoons bourbon
- 1 cup frozen cherries, preferably Door County Cherries, thawed, drained, and roughly chopped
- ½ cup finely chopped pecans
Bourbon Icing
- 1 cup powdered sugar
- 2 teaspoons bourbon
- 2 teaspoons water
Instructions
Bourbon Cherry Cookies
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt if using it.
- In a small bowl, toss thawed, drained, chopped cherries and pecans with 2 tablespoons of flour mixture. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated 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.
- 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 10 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.
Bourbon Icing
- 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.
Notes
Tips for customizing buttery bourbon cherry cookies
- Throw a big handful of chocolate chips into the batter with the cherries
- Leave out the bourbon as outlined above
- Swap the flour with a 1:1 gluten-free flour blend to make them gluten free
- Brown the butter before starting the dough
Shashi at RunninSrilankan says
Oh my gawsh – I have no words – I saw “boozy cherries” and was hooked!
Lindsay Moe says
Thanks Shashi!
Karly says
That picture of the dough. Breathless. Beautiful. Jaw dropping. The hardest part will resisting the urge to eat all the dough before I make any real cookies! NEED to try these ASAP!
Lindsay Moe says
Totally! I definitely got tipsy on the delicious dough. Thanks for the kind words!
Heather Kinnaird says
now these sound like my kind of holiday cookies 🙂
Lindsay Moe says
Thanks Heather!
Heather Kinnaird says
now these sound like my kind of cookies
Lauren says
Looks yummy! I love bourbon paired with cherry.
Lindsay Moe says
Thanks Lauren, it is a great combination!
Heather says
Do I absolutely need to refrigerate the dough for 2 hours? Making these with friends and don’t want to wait that long haha
Lindsay Moe says
The chilling helps the shape of the cookie, and allows all the flavors to come together, but I won’t stand between anyone and their cookie! If you absolutely need to bake right away I think you’ll be ok.