Bourbon-Pecan-Gingerbread Cookies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Important: Bake the dough while cold; otherwise, it will spread too much and the cookies will lose their fluffy texture.

Yield: Makes about 2 dozen
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 30 Minutes
Chill: 12 Hours


  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 4 cups finely ground toasted pecans
  • 2 cups firmly packed dark brown sugar
  • 1/2 cup bourbon
  • 1/2 cup buttermilk
  • 2 tablespoons molasses
  • 6 large eggs, lightly beaten
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • Parchment paper
  • 2 cups toasted pecan halves
  • Bourbon Glaze


  1. 1. Stir together first 8 ingredients. Stir together ground pecans and next 7 ingredients in a second bowl. Stir bourbon mixture into flour mixture until smooth. Cover and chill 12 hours.
  2. 2. Preheat oven to 350°. Drop level portions of dough 2 inches apart onto 2 parchment paper-lined baking sheets, using a 2-oz. ice-cream scoop (about 2 Tbsp.). Place 3 pecans on each cookie.
  3. 3. Bake at 350° for 15 to 18 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Drizzle with Bourbon Glaze. Transfer to wire racks; cool.
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