Another year is in the books for the for the Great Food Blogger Cookie Swap. Lindsay Landis of Love & Olive Oil and Julie Deily of The Little Kitchen have orchestrated yet another HIGHLY successful cookie swap with over 600 food bloggers and raising over $13,000 for Cookies for Kids’ Cancer thanks to the donations of the participants and contribution matching from the brand sponsors OXO, Gold Medal Flour, Dixie Sugar Crystals, and Grandma’s Molasses.
For an insider’s look at The Great Food Blogger Cookie Swap and how it all came to be, check out Heidi’s beautiful eMagazine Foodie Crush. Heidi is an avid and highly respected food blogger herself with a loudly professed appreciation for other food bloggers.
So now onto my cookie, last year I thought and planned and contemplated and tested for weeks about my recipe. It’s not that i didn’t care as much this year, I just decided that I would see what came to mind and just go with it. I come from a long line of bourbon drinkers. I, myself, don’t really enjoy the stuff. Something about the taste reminds me of picking up the wrong glass as a kid and getting quite the shock to find out that it wasn’t my sprite that it was my mom’s “sprite” or my dad’s “coke”. My grandparents drank Canadian Club and water every night and my parents still have their nightly bourbon drinks. My libation of choice happens to be red wine, but I can’t really think of a cookie that would be any good with red wine, so since I can’t stand to drink the stuff, I thought I might just put it in a cookie. I found a whiskey recently that I actually didn’t mind too much. It is best served ice cold over ice and it has the slightest hint of orange to it. It is kind of a throwback rock & rye whiskey to the 19th century prohibition era.
Anyway, after making the Ginger Snaps earlier this month and loving them so much, I made sort of a drunken ginger snap of sorts by adding the bourbon. Of course the recipe isn’t exactly the same, but kind of the same dark cookie vibe with the molasses. I used big chunky Turbinado sugar to roll the cookies and it just gives it a good crispy sweetness all over the cookie.
It was so fun to participate in the Cookie Swap again this year and who knows what my little brain will come up with next year. All I know is that is a super fun experience and I certainly don’t mind three dozen cookies arriving at my doorstep (and neither do my two cookie monsters who eat them all up)!!!
- 2 1/4 cups all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup packed light brown sugar
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup Grandma's Molasses
- 1 tablespoon Hochstadter's Slow & Low Rock & Rye Whiskey or bourbon of choice
- 1/4 cup sugar in the raw (Turbinado sugar), for rolling
- Whisk together flour, cinnamon, ginger, baking soda & salt.
- In the bowl of a stand mixer, beat butter and sugar until light and fluffy, about 4 minutes. Add egg & vanilla, scrape down sides. Add molasses and bourbon and beat until combined. Add flour mixture about 1/2 cup at a time scraping down the sides until combined.
- Cover tightly and chill 8 hours or overnight. Remove from refrigerator and let come to room temperature.
- Preheat oven to 350 degrees F. Place sugar in the raw in a shallow bowl. Using a teaspoon scoop, scoop out dough and roll into a ball. Roll dough ball in sugar and place on a greased cookie sheet or Silpat mat about 2" apart. Bake 8-10 minutes. Let cool for about 5 minutes on baking sheet and then transfer to a wire rack to cool completely.
This year I got delicious cookies from these tasty bloggers!!!
Chocolate Drizzled Shortbread from Jamie’s Recipes
Candy Cane Berger Cookies from It’s Not Easy Eating Green
Chocolate Chip Pecan Pie Rugelach from Chic Geekery
Yum y’all!!! THANK YOU!!!!
Here are my cookies from last year’s swap:
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