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Happy Saturday Reader!

Chewy Caramel Molasses Cookies with Bourbon Buttercream

Why We Love Them

These Caramel Molasses Cookies with Bourbon Frosting have heaps of holiday flavor and are just as gorgeous without the bourbon frosting as they are with it!

Spices, molasses, ginger, caramel and bourbon: this is the ultimate holiday cookie!

Can We Ship 'Em?

Yes, with a caveat! As mentioned with the other cookies that have some sort of a buttercream or frosting, the thicker the frosting is the better they will travel.

Also, make sure the frosting is completely set before shipping.

All this said, buttercreams and frosting are not hard/firm by nature (and that's why we love them!). There is some inherent risk in shipping them, but it can be done!

Make-Ahead Options

The cookies can be made, from start-to-finish, and stored in an airtight container at room temperature for several days and be fabulous.

The cookie dough can also be frozen as balls or a larger mass and then baked fresh the day you plan on serving them. Let the dough come close to room temperature before baking for best results.

I prefer the frosting made the day you're serving the cookies. However, it will keep in the fridge. If you make it ahead of time, you may need to whip it up to get it back to that light, fluffy consistency.

More Tips

1. Bread Flour. You can replace the bread flour with all-purpose flour in a pinch, 1:1. You'll lose some thickness and chewiness of the cookie when you do this, but they will still be yummy!
2. Jazz Hands. I love the little flourish of the Demerara sugar sprinkled over the tops of these.
3. Molasses. I love Grandma's Molasses in the US. Whatever brand you use, make sure it's unsulphered and not blackstrap.
4. Booze. Can you make these booze free? Yes indeedy! You can use the bourbon frosting recipe and replace bourbon with more milk or heavy whipping cream. Also consider using real vanilla bean seeds for those pretty vanilla flecks.

I hope your weekend is fun and festive and relaxing all at once!

As always, leave any questions, comments, recipe notes on the actual recipe post and I'll respond asap. 💗

Happy baking!!

Rebecca's 12 Days of Cookies

​ "Following up on her acclaimed debut, The Cookie Book, writer, photographer, and recipe developer Rebecca Firth tackles cake in her new book. You may have trouble picking which recipe to start with: Chocolate Stout Cake with Champagne Buttercream or a tart, sticky Glazed Tangerine Donut Cake?” ― Epicurious, 25 New Baking Books for Cozy Fall Treats THE CAKE BOOK

​ "Writer, photographer and queen of cookies, Rebecca Firth teases my sweet tooth and I am not mad about it. Love following her and her tempting creations and can't wait to see what she comes up with next." ―Tiffani Thiessen, actress and author of Pull Up a Chair ​ ― Food & Wine, Best Baking Cookbooks to Own Right Now THE COOKIE BOOK