5 Amazing Alcohol Cookie Recipes To Try

Cookies are a delightful treat on their own, but what happens when you combine them with a splash of your favorite adult beverage?

Yes, you heard it right – we're diving headfirst into the world of alcohol-infused cookie recipes.

Picture this: the enticing aroma of freshly baked cookies wafting through your kitchen, mingling with the unmistakable notes of whiskey, rum, or liqueur.

These indulgent treats are perfect for parties, celebrations, or simply adding a little extra pizzazz to your baking repertoire.

So, grab your mixing bowls and let's whip up some boozy goodness!

Tipsy Tiramisu Cookies

Ingredients

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons espresso or strongly brewed coffee, cooled
• ¼ cup coffee liqueur (e.g., Kahlua or Tia Maria)
• ½ cup semisweet chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg, vanilla extract, espresso or coffee, and coffee liqueur.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve with a dollop of whipped cream and a dusting of cocoa powder.

Bourbon Chocolate Chip Cookies

Ingredients

• 2 ¼  cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons bourbon
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and bourbon.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in the chocolate chips and pecans.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. These bourbon-infused chocolate chip cookies are a true delight for whiskey lovers.

Champagne Raspberry Macarons

Ingredients

• 3 ¼ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, at room temperature
• ¼ cup granulated sugar
• A few drops of pink food coloring
• ½ cup unsalted butter, softened
• 2 tablespoons champagne
• ½ cup fresh raspberries, mashed

Directions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a food processor, blend 1 ¾ cups powdered sugar and almond flour until well combined.
3. In a large bowl, beat the egg whites until foamy.
4. Gradually add the granulated sugar to the egg whites, continuing to beat until stiff peaks form.
5. Gently fold the almond flour mixture into the beaten egg whites.
6. Add a few drops of pink food coloring to the batter and gently fold until evenly colored.
7. Transfer the batter to a piping bag fitted with a round tip.
8. Pipe small rounds of batter onto the prepared baking sheet, spacing them about 1 inch apart.
9. Tap the baking sheet on the counter a few times to release any air bubbles.
10. Let the macarons sit at room temperature for 20-30 minutes until a thin skin forms on the surface.
11. Bake the macarons for 12-15 minutes, or until they are set but still soft in the center.
12. Allow the macarons to cool completely on the baking sheet before carefully removing them.
13. In a bowl, cream together the butter and 1 ½ cups powdered sugar for the filling.
14. Add the champagne and mashed raspberries, and mix until smooth.
15. Sandwich the macaron shells with the champagne raspberry filling.
16. Refrigerate the macarons for a few hours to allow the flavors to meld.
17. These elegant champagne-infused macarons are perfect for celebrations or special occasions.

Tequila Lime Sugar Cookies

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons tequila
• Zest of one lime
• Additional granulated sugar for rolling

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg, vanilla extract, lime juice, tequila, and lime zest.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Roll the dough into 1-inch balls and then roll each ball in granulated sugar to coat.
7. Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten each ball slightly with the bottom of a glass.
9. Bake for 8-10 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Serve with refreshing margaritas or enjoy as it is.

Rum Raisin Shortbread Cookies

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• ½ cup powdered sugar
• 2 tablespoons rum
• ½ cup raisins, soaked in rum for 30 minutes and drained

Directions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, and salt.
3. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Now beat in the rum.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Once done, fold in the soaked raisins.
5. Shape the dough into a log and wrap it in plastic wrap.
6. Chill the dough in the refrigerator for at least 1 hour.
7. Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. These delicate rum-infused shortbread cookies are perfect for a refined afternoon tea.

FAQs

Can I use any type of alcohol in these recipes?

Yes, you can customize the recipes to suit your preferences by using your favorite type of alcohol. Whether it's whiskey, rum, vodka, liqueurs, or even wine, feel free to experiment and add your personal touch to the cookies. Just make sure that the alcohol goes well with the ingredients used for the cookies.

Can I adjust the alcohol content in the recipes?

Absolutely! You have the flexibility to adjust the alcohol content based on your taste preferences. You can add a little more or a little less, depending on how pronounced you want the boozy flavor to be in your cookies. Keep in mind that altering the amount of alcohol may affect the texture and moisture of the cookies, so proceed with caution.

Can I substitute ingredients in the recipes to accommodate dietary restrictions?

Certainly! You can make adjustments to the recipes to accommodate dietary restrictions or personal preferences. For example, you can use gluten-free flour, dairy-free alternatives, or substitute specific ingredients based on your dietary needs. Just be mindful that ingredient substitutions may alter the texture and taste of the final product

How should I store these alcohol-infused cookies?

To maintain their freshness, store the cookies in an airtight container at room temperature. If you prefer a softer texture, you can include a piece of parchment paper to help retain moisture. However, be aware that the alcohol content may affect the shelf life of the cookies, so it's best to consume them within a few days.

Can I freeze the dough or baked cookies?

Yes, you can freeze both the cookie dough and the baked cookies. To freeze the dough, shape it into balls or logs, wrap it tightly in plastic wrap, and place it in a freezer-safe container. When ready to bake, thaw the dough in the refrigerator before proceeding with the recipe. Baked cookies can be frozen in an airtight container for up to 2-3 months. Thaw them at room temperature before enjoying them.

Cheers, and happy baking!