We have a confession: we may be having a bit too much fun making boozy cookies for this year’s Christmas cookie tins. My wife completely bombed this recipe.
You see, this recipe was supposed to be fun holiday shaped cookies, but my wife had a bit of trouble getting the dough to roll out nicely. Maybe it had something to do with the addition of Kahlua to the batter, or maybe it had something to do with the cocktails we were sipping on while we were baking and photographing. It doesn’t much matter because sometimes mistakes can turn out to be awesome accidents!
My wife made the decision to nix the cookie cutter plan. Instead, she rolled the dough into balls, pressed down slightly, and ‘bombed’ them with different goodies (mini kisses, pecans, and walnuts). These cookies are soft with hints of ginger, pumpkin pie spice, and coffee.
Here’s what you’ll need to make my wife’s Bombed Gingerbread Cookies:
- ¾ cup butter, softened
- ¾ cup brown sugar, packed
- 1 egg, beaten
- ¾ cup molasses
- 3 tbsp Kahlua
- 4½ cups pastry flour
- 2 tsp ground ginger
- 2 tsp pumpkin spice
- ¾ tsp baking soda
- ¼ tsp salt
- 15-20 pecan halves
- 15-20 walnut halves
- 15-20 mini kisses
- Combine butter and sugar in large bowl until light and fluffy. Beat in egg, molasses, and Kahlua until well blended. In a separate bowl, whisk together flour, spices, baking soda and salt. Add flour mix in batches to wet ingredients and blend until just combined. Divide dough into thirds and wrap each section in plastic. Allow to chill in refrigerator for approximately 2 hours. This will make the dough easier to work with.
- Roll dough into one-inch balls and space two inches apart on parchment lined paper. Slightly flatten with the palm of your hand. For cookies with nuts, press the nut into the cookie before baking. For cookies with mini kisses, press the kisses into cookie immediately after baking.
- Bake for approximately 12-15 minutes at 325 degrees. Allow to cool completely on wire racks.