Home » Blog » Recipes » 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.
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.
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 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.
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.
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!
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