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. They are perfect for National Bourbon Day, which is June 14th. However, you need no excuse to make these.
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!
Mexican Hot Chocolate Snickerdoodles: this award-winning recipe is a delicious, fun spin on classic snickerdoodles, with cayenne, cocoa, and baking chocolate kicking up the heat and yum factor. You end up rolling the dough in sugar, cinnamon, cocoa powder, and sea salt, making the flavors bloom with your first bite. They’re equally soft and chewy with a slightly crisp texture. One taste and you’ll know why it won top honors.
Choose Your Hotness
If you like a bit of heat in your baked goods, try these spicy snickerdoodles “as is” or choose your “hotness” by adjusting the cayenne (up or down). I actually added the cayenne because, frankly, I love all things spicy. You can certainly leave it out. Recipe credit goes to Kim Dame who won 1st place in at the L.A. County Fair with this recipe. (Gold Medal Flour, best cookie contest, 2014)
Kim’s Mexican Hot Chocolate Snickerdoodles were inspired by a favorite coffee cream flavor. When she won, Kim shared that in preparation for the recipe contest, she baked a huge variety of cookies. The flavors ranged from coconut to molasses and orange. Her co-workers and friends were the lucky taste testers. They were most wowed by the Mexican Hot Chocolate, and the rest is history.
Bake these Mexican Hot Chocolate Snickerdoodles. You’ll be wowed as well.
Double Chocolate S’more Sandwich Cookies: S’more inspired treats are so much fun. So decadent. So delicious.
Barrie Linberg at the 2013 L.A. County Fair won a blue ribbon for these sandwich cookies; 1st place, Gold Medal Flour best cookie contest. The young baker grew up baking with her mother, who is also a blue ribbon baker.
Barrie named her creation “S’Mookies” for S’more cookies. She said they were inspired by cupcakes she saw on TV. She took the concept and morphed it into an entirely new recipe. Barrie’s Double Chocolate S’more Sandwich Cookies are a delight to bake and taste.
There is both cocoa and chocolate chips in the cookie dough. They end up soft and almost cake-like in texture, but also chewy. So delightful. Inside you have a rich marshmallow/vanilla cream and graham cracker crumb filling.
Wow. Don’t miss out on making these tantalizing treats.