Kramer and I had an absolutely fantastic time in Phoenix. It was so good to see our family and friends, and we especially enjoyed spending as much time as possible in my parent’s pool and hot tub! On Friday, we went on a 6-mile hike with my mom, which was a great workout, but it was so hot! I think it reached 100 degrees that day. My mom really went all out and had a great party for us on Saturday afternoon, where we, again, spent a lot of time outside in the pool and just lounging around. My mom made a big lasagna and adorable cupcakes, on top of a lot of other tasty treats. I even got to spend a lot of time with my old friend Tessa! We were sad to leave, but hopefully we can go visit again next year, when it’s still freezing in the city and it’s pool weather in Arizona! My poor dad was away on business during our trip, so we need to make sure that we get to see him soon, too!
I have a lot of friends that are big bourbon and/or whisky fans (my husband included). I’ve already made whisky bread pudding, but when I came across this recipe for “old fashioned” snickerdoodles, I ran home to make them. I’m sure you can guess what makes them “old fashioned” – a good amount of bourbon, bitters, and some orange zest. I was afraid that the bourbon wouldn’t come through, but the bitters helps it shine and let me tell you, these cookies taste exactly like the drink that they are named for. If you don’t like bourbon, then find another cookie, because these are for those of you who love a boozy baked treat (like me)! It’s a great way to switch up the usual snickerdoodle and especially fun to bring to an adult gathering. I’ve already promised to mail some of these to friends who weren’t around to try them in person, so you can guess how popular they were when I made them. Not only do they have a bourbon surprise inside, but they are amazingly soft and chewy; just what you want in a snickerdoodle.
Beat together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until combined.
Add in the orange zest, the bitters, and the bourbon.
Beat in the combined flour, baking powder, and salt, until just moistened.
Combine the extra cinnamon and sugar.
Roll the dough into 2-tablespoon sized balls, then roll in the cinnamon sugar mixture. Bake at 375 degrees F for 10-12 minutes, until set.
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar + 3 tbs sugar, divided
- 2 large eggs, room temperature
- 3-4 tablespoons bourbon (depending on how strong you want it)
- 1½-2 teaspoons bitters (depending on how strong you want it)
- 1 heaping tablespoon freshly grated orange zest
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- Preheat your oven to 375 degrees F. Line and/or grease two large baking sheets and set aside.
- In a medium bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, salt, and nutmeg. In a large bowl, beat together the butter and 1½ cups of sugar until light and fluffy, at least 3 minutes. Add in the eggs, one at a time, and make sure to fully incorporate the first egg before adding in the second. Add in the bourbon, bitters, and orange zest and beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. The dough will be quite soft at this point, but I just went with it. If you have the time, though, let it firm up in the fridge for 15-20 minutes.
- Combine the remaining 3 tablespoons of sugar with the 1 tablespoon of cinnamon in a shallow bowl or dish. Roll the cookie dough into 2-tablespoon sized balls, then roll those in the sugar-cinnamon mixture. Place them on the baking sheets about 2 inches apart, and use the palm of your hand to gently flatten them (not too flat, though - see the photo above).
- Bake the cookies for 10-12 minutes, or until just slightly golden and set. Cool the cookies for 5 minutes on the baking sheets, and then transfer to another surface to finish cooling completely.