Small Batch Gin Laced Butter Cookies

Desserts | Recipes | Snacks
April 24th, 2020
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These Small Batch Gin Laced Butter Cookies are perfect to make during these times of recipe substitutions.  Instead of flavoring the cookies with citrus zest, use Gin instead.  The alcohol burns out during baking and you are left with the botanical flavors of the Gin.

Small Batch Gin Laced Butter Cookies

Many recipes are born out of not having the ingredients you need, this Small Batch Gin Laced Butter Cookies is one of those recipes.  I didn’t have any kind of citrus zest, so I thought hmmm… How would it taste if I put Gin in it instead?  Actually pretty good.

I used Archipelago Gin, which is made in the Philippines.  The Gin is distilled with about 20 or so botanicals so once the alcohol is burnt off you get a faint taste of what is infused in the Gin.  Also not sponsored at all.  It’s just the bottle of Gin I had on hand.  You can use any Gin you have access too.

How to Make Gin Laced Butter Cookies

This is a small batch recipe that makes about 24-36 cookies depending on your cookie cutter size.  Here is the ingredients list.

1/2 Cup Butter

1/2 Cup Sugar

1 Egg

1 1/2 Cup Flour

2 Tablespoons Gin

1/2 Teaspoon Baking Powder

Pinch of Salt

Sugar for Dusting

To make cream the butter and sugar together with a mixer on medium speed until creamy.  Add in the egg and mix again until light and fluffy.  Add in the flour, gin, baking powder and salt and mix lightly until it forms a dough.  Form in to a small disk and wrap with cling wrap.  Leave to rest in the refrigerator for 2 hours.

Baking The Gin Laced Butter Cookies

When you are ready to bake the Gin Laced Butter Cookies preheat the oven to 350F.  Take out the dough and cut in half.  Roll it out about 1 cm thick.  Cut dough with a 3 inch cookie cutter (shape is your choice).  Place the cutouts to a cookie sheet lined with a silpat.  Sprinkle each cookie with sugar.

Bake for 8-10 minutes until the edges are lightly brown.  Leave to cool on the cook sheet for a minute and then transfer to wire rack to cool completely.

Storing The Gin Laced Butter Cookies

Baked cookies can be stored in an air tight container for up to 5 days.

Cookie dough in the refrigerator can last up to 2 weeks.  You can freeze extra cookie dough for up to a year.  I’ve done that and it still bakes well.

Let me know what you think after you make a batch!

Other Cookie Recipes You Will Love

Salty Green Mango Chocolate Chip Cookies

Matcha Sylvanas, Filipino Meringue Cookie

Basura Cookies The Filipino Compost Cookie

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Small Batch Gin Laced Butter Cookie I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Small Batch Gin Laced Butter Cookies
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Small Batch Gin Laced Butter Cookies

These Small Batch Gin Laced Butter Cookies are perfect to make during these times of recipe substitutions. Instead of flavoring the cookies with citrus zest, use Gin instead. The alcohol burns out during baking and you are left with the botanical flavors of the Gin.

Course Snack
Cuisine American, Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 Cookies
Author Rezel Kealoha

Ingredients

  • 1/2 Cup Butter
  • 1/2 Cup Sugar
  • 1 Egg
  • 1 1/2 Cup Flour
  • 2 Tablespoons Gin
  • 1/2 Teaspoon Baking Powder
  • Pinch of Salt
  • Sugar for Dusting

Instructions

  1. To make cream the butter and sugar together with a mixer on medium speed until creamy. Add in the egg and mix again until light and fluffy. Add in the flour, gin, baking powder and salt and mix lightly until it forms a dough. Form in to a small disk and wrap with cling wrap. Leave to rest in the refrigerator for 2 hours.

  2. When you are ready to bake the Gin Laced Butter Cookies preheat the oven to 350F. Take out the dough and cut in half. Roll it out about 1 cm thick. Cut dough with a 3 inch cookie cutter (shape is your choice). Place the cutouts to a cookie sheet lined with a silpat. Sprinkle each cookie with sugar.

    Bake for 8-10 minutes until the edges are lightly brown. Leave to cool on the cook sheet for a minute and then transfer to wire rack to cool completely.

Recipe Notes

Storing The Gin Laced Butter Cookies

Baked cookies can be stored in an air tight container for up to 5 days.

Cookie dough in the refrigerator can last up to 2 weeks.  You can freeze extra cookie dough for up to a year.  I’ve done that and it still bakes well.

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