Bourbon Molasses Sandwich Cookies: these blue-ribbon-winning cookies are made with Bulliet brand bourbon, cinnamon, ginger, cloves, and molasses. The bourbon meringue buttercream filling morphs them into a creamy, dreamy dessert. Recipe credit goes to Gigi D’Amore of Burbank. She won 1st place at the L.A. County Fair with them. (Gold Medal Flour, best cookie contest, 2016)
Cookie Texture Transformation
Two other great things about these Bourbon Molasses Sandwich Cookies: one, the ease of the recipe, and two, how they transform in texture after they sit for a few hours. They become even more tender, even more creamy and dreamy. They literally melt in your mouth. The meringue in the middle permeates the cookie itself and brings the bourbon flavor forward. And by “ease of the recipe” I mean that it’s straightforward. Yes, there are a lot of ingredients but that packs in the flavor.
Bourbon Meringue Buttercream Tips
A heads up: the meringue filling whips and fluffs up beautifully. When you add the bourbon, don’t be alarmed when it softens. Whip the filling more, then chill it before assembling. If you refrigerate the assembled cookies, the filling further thickens. As your own tasting experiment, you might want to test one right after they’re made, then another the next day. Taste the transformation for yourself.
To sum things up, we really love these award-winning Bourbon Molasses Sandwich Cookies. Highly recommended!
Love Sandwich Themed Cookies?
- Don’t miss these Double Chocolate S’More Cookies, another L.A. County Fair winner
- Be sure to try these Potato Chip Peanut Butter Sandwich Cookies, another all-time favorite of ours
- And these show-stopping Iowa State Fair winning Dulce de Leche Sandwich Cookies
Bourbon Molasses Sandwich Cookies
Bourbon Meringue Buttercream Filling:
3/4 cup + 2 tablespoons sugar, divided
1/3 cup water
3 egg whites
1 stick unsalted butter (1/2 cup), REALLY soft
3 tablespoons bourbon, such as Bulliet
2 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons cinnamon, ground
1 1/2 teaspoons ginger, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground
1/2 teaspoon salt
1/2 cup melted butter (1 stick, unsalted)
1/3 cup granulated sugar
1/3 cup molasses
1/4 cup packed light brown sugar
1 large egg
2 tablespoons bourbon
Extra granulated sugar for rolling
Make the bourbon meringue buttercream filling first. In a small pot over low heat, whisk 3/4 cup sugar and water until well dissolved. Increase heat enough for mixture reach and maintain 235 degrees F (use food or candy thermometer). Meanwhile, put egg whites and 2 tablespoons sugar in a stand mixer with whisk attachment. Whisk on high until it gets frothy. Reduce to medium speed, then slowly and carefully add your hot sugar mixture. Once all in, return the mixer to high speed and wait for big stiff peaks to form, about 3 minutes. Add REALLY soft (room temperature) butter, bourbon and cream of tartar (filling will soften). Whip on high 4-5 more minutes, or until filling thickens slightly. Refrigerate 30 minutes or more to further thicken the filling.
For the cookies: mix flour, baking soda, spices, and salt in a bowl; set aside. In a stand mixer or large bowl, combine the butter, granulated sugar, brown sugar, molasses, egg, and bourbon. Mix in the dry ingredients. Be careful not to over mix. Refrigerate 30 minutes.
Preheat oven to 350 degrees F. Divide dough and roll into 40 balls (about 1/2 ounce each). Roll in your granulated sugar and place onto parchment-lined cookie sheets. Bake 8 minutes or until set in the center. Cool on wire racks. Generously spoon the filling onto bottom side of half the cookies. Top with the remaining cookies. Makes 20 cookies.