These cookies are all about our old Kentucky home.
Kentucky is pretty proud of its bourbon. And since moving to Oregon, I think we’ve thrown bourbon into more foods than we ever did back home. So far, whiskey cinnamon rolls are still my favorite bourbon-infused treat, but these cookies were pretty delicious too. I made a slight adjustment to the original recipe for these brown butter bourbon spiced cookies, as I want a little something extra in all of my cookies. I added some apple cider soaked dried apple pieces, and they were awesome.
These cookies have a really strong flavor (lots of cinnamon and other wonderful wintery spices), so although they were delicious, I couldn’t eat more than one or two in a row. So these are good portion control cookies, which is probably good since we ate the entire 13×9 pan of blueberry oat bars.
- ¾ cup dried apples, chopped into small pieces
- ¾ cup apple cider
- 12 tablespoons (1½ sticks) unsalted butter, browned and cooled
- 2½ cups flour (I used 1¼ cups whole wheat, 1¼ cups all-purpose)
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup dark brown sugar
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 3 teaspoons vanilla
- 2 tablespoons bourbon
- Combine the chopped dried apples and the apple cider in a small saucepan. Bring to a boil and allow to simmer until all the cider has been absorbed into the apples. Set aside.
- Preheat the oven to 325 degrees. Line baking sheets with parchment paper or liner.
- In a medium bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and allspice together until blended. Set aside.
- In the bowl of a stand mixer, add all of the sugars, along with the cooled brown butter and mix until well-blended. Add the egg, egg yolk, and vanilla. Mix until combined. Add the bourbon and mix.
- Slowly add the dry ingredients and mix until just incorporated. Stir in the dried apple pieces.
- Scoop the dough onto the cookie sheets and bake 10-12 minutes, or until the edges are lightly browned. Cool for about 5 minutes on the pan before transferring to a wire rack.
*recipe adapted from Bake Your Day
If you’re a fan of peppermint in your baked goods (which poor Eric will never get to experience due to his picky wife), check out Becca’s peppermint butter cookies!