Remember the whiskey cinnamon rolls? Those were awesome. And they’ve become a legend in the Ringer house.
So, when I started brainstorming cookies for this year’s 12 Days of Christmas cookies, Eric suggested a cookie based on those cinnamon rolls. And the idea blew my mind. So much so that I couldn’t stop thinking about recipe ideas, and had to pause a Harry Potter audiobook during our long Thanksgiving road trip (more on that awesome trip in an upcoming post) to exclaim whiskey cinnamon cookie ideas. Interrupting Harry Potter is a big deal, folks.
The cookie we wound up with is pretty delicious. It’s a not-too-sweet sugar/shortbread cookie hybrid, with a nice cinnamon flavor. And then you add the frosting. Cream cheese, brown sugar, and just a hint of bourbon. And then a sprinkle of cinnamon sugar to top it all off. Yum. Kind of like a cinnamon roll, right?
And don’t worry if you aren’t a bourbon fan. The flavor is pretty subtle (it’s only 1 1/2 tablespoons spread across more than 30 cookies).
Let’s all acknowledge the fact that I’m a terrible cookie decorator. Luckily, that has little effect on the taste of the cookies.
- for the cookies:
- 1 cup unsalted butter, at room temperature
- ⅔ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1½ cups all-purpose flour
- 1 cup whole wheat pastry flour
- for the frosting:
- 8 ounces (1/3 less fat) cream cheese, at room temperature
- ¼ cup + 2 tablespoons packed light brown sugar
- 1½ tablespoons bourbon*
- 2 tablespoons sugar in the raw
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silpat liner.
- Cream together the butter and sugar. Beat in the egg and vanilla. Mix in the dry ingredients until well-blended.
- Roll out the dough on a lightly floured surface, until about ¼-inch thick. Use cookie cutters to cut the dough into the shapes of your choice.
- Bake 8-10 minutes, or until lightly browned. Cool cookies on a wire rack.
- While the cookies are cooling, make the frosting. Beat together the cream cheese, brown sugar, and bourbon until smooth. Spread over cookies.
- Stir together the raw sugar and cinnamon. Sprinkle over the frosted cookies.
- Store frosted cookies in the refrigerator until ready to serve.