These Buttery Bourbon Cherry Cookies are part of Bob’s Red Mill’s United States of Cookies Campaign. Every state has something that makes it truly special, and we’re celebrating that in cookie form. I’m representing Wisconsin with a cookie full of booze, cherries, and butter. It doesn’t get much better than that!
When thinking about what I love about my state, I immediately thought back to the trip Jeron and I took to Milwaukee a couple years ago. We were burnt out on kids and needed some time to reconnect just the two of us, so we enjoyed a few nights at the Iron Horse Hotel and had an amazing meal at their restaurant Smyth.
On their drink menu they had maybe the best Old Fashioned I’ve ever had. An Old Fashioned is kind of our go-to drink. Not everyone can make a good Old Fashioned, but they really nailed it with local spirits and bourbon soaked Door County cherries.
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.
I used Bob’s Red Mill Organic Unbleached White Flour when I made these Buttery Bourbon Cherry Cookies. While this versatile flour is loved by professional bakers, it is easily accessible for the home baker as well. I was able to find many varieties of Bob’s Red Mill flours at different stores all over my town, and even used their Gluten Free 1-to-1 Baking Flour to make my Christmas Cutout Cookies for my sister in law over the weekend with fantastic results.
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.
If you love cookies (of course you love cookies), you can visit Bob’s Red Mill’s United States of Cookies website for more tasty cookie recipes by state.
Also, if you love coupons (you know I love coupons), visit Bob’s Red Mill to print some off so you can make these incredible Buttery Bourbon Cherry Cookies. I guarantee they’re going to be a hit at your holiday get togethers, ladies’ night, book club, or night of Netflix with your cat. If you do make them, be sure to tag #theliveinkitchen on Facebook and Instagram!
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Buttery Bourbon Cherry Cookies
- 2 1/4 cups Bob’s Red Mill Organic Unbleached All-Purpose Flour divided
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter softened
- 1 1/4 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 1/4 cup bourbon
- 1 cup frozen cherries preferably Door County Cherries, thawed, drained, and roughly chopped
- 1/2 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.