Holiday Bourbon Shortbread Cookies

Maggie Walters

It’s time to deck the halls and spread cheer! During this festive season, sweet treats tend to be the star of the show. We got to thinking about this sweet treats theme and we thought, why not add a little punch to a cookie recipe? One of our celebration specialists was up for the challenge and we are oh so thankful! This batch of cookies disappeared in under an hour when taste tested at Colonial – they’re that good! Cheers!

Bourbon Shortbread Cookies

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  • 8 TBSP unsalted butter

  • 2 1/2 cup all purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp cardamon

  • 1/2 tsp nutmeg

  • 3/4 cup sugar

  • 1/2 cup packed brown sugar

  • 1 egg

  • 5 TBSP Larceny Bourbon 

  • 1 cup toasted pecans, coarsely chopped. 

  • powdered sugar for dusting

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Make brown butter by melting the butter in a saucepan on medium high heat. Gently swirl the saucepan while butter cooks until butter is rich and brown and smells nutty. Pour into a bowl and set aside to cool.

In a small bowl, whisk together cardamon, nutmeg, flour, baking soda and salt until fully combined. Set aside.  

In a large bowl, whisk together sugar, dark brown sugar, egg, brown butter, and vanilla. When ingredients are combined, stir in flour mixture, bourbon and pecans. Wrap cookie dough in plastic wrap and allow to setup overnight, or for about 8 hours. 

Preheat oven to 350. Grease a large baking sheet or line with parchment paper. Form dough into 2” balls and place on baking sheet, leaving a few inches of space between each cookie (cookies don’t spread much). Bake cookies for 20 minutes or until golden on the bottom. Transfer cookies to a cooling rack, dust with powdered sugar and enjoy. 

Note: Rich vanilla flavors come from the Larceny Bourbon. If your personal preference is for more, adjust by adding vanilla extra to your taste.

Jodie Spears2 Comments