Ingredients

The following ingredients have 24 Servings
  • 4 and 2/3 cups all-purpose flour
  • 1 Tablespoon baking soda
  • 1 and 1/2 Tablespoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 TINY pinch finely ground black pepper
  • 1/2 teaspoon salt
  • 12 ounces unsalted butter, at room temperature
  • 2 and 1/4 cups light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon finely grated orange zest
  • 2 large eggs, at room temperature
  • 1/2 cup molasses (not blackstrap variety)
  • 3 Tablespoons bourbon
  • 1/2 cup granulated sugar (for rolling the cookie dough)

Instruction

  • In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, allspice, black pepper, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed. Add in the vanilla and orange zest and beat until combined. Reduce the mixer speed to medium-low. Add in the eggs, one at a time, beating well after each addition. Add in the molasses and bourbon and beat until combined. Gradually add in the dry ingredients and beat until it’s evenly incorporated.
  • Cover the bowl and refrigerate for at least 4 hours, and up to 3 days.