Recipe: Whiskey Ginger Cookie

For Father’s Day this year, why not skip the tie and go for something Dad can really enjoy.  All dads love a good cookie and most enjoy a classic cocktail (especially after a long day!).  Batch from Scratch has the perfect solution to satisfy Dad’s sweet tooth while keeping him in the spirit of the holiday with their Whiskey Iced Ginger Cookies.  Esther Kang, the creator of this awesome cookie concoction, has shared her recipe with us to ensure every dad has a Happy Father’s Day.  Crispy and chewy, Dad will love this ginger cookie filled with whiskey infused cherries and drizzled with a shot of whiskey icing!

Whiskey Ginger Cookie

Esther from Batch From Scratch hopes by sharing something as little as a cookie they can spread happiness to the world.  I’m sure dads everywhere will agree!

Iced Whiskey Ginger Cookie:

1/2 stick Butter
1/4 cup Brown Sugar
1 T Sugar
1 cup Flour
1 T Cocoa Powder
1/2 tsp Ground Ginger
1/4 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1/8 tsp Grated Nutmeg
1/4 tsp Salt
1/2 T Fresh Ginger
1 1/2 T Molasses
1/2 tsp Baking Soda
1 T Whiskey (heated)
1/4 cup Whiskey Soaked Cherries

Whiskey Icing: Confectioner’s Sugar, add Whiskey until desired consistency

1. mix butter, brown sugar, sugar in mixer until smooth and creamy, 3 minutes
2. whisk dry ingredients: flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg & salt
3. add ginger to butter/sugar, beat until incorporated
4. add molasses to butter/sugar
5. dissolve baking soda in hot whiskey
6. mix 1/2 dry ingredients into butter/sugar
7. beat in baking soda, then add remaining dry ingredients
8. add whiskey soaked cherries to dough
9. refrigerate for 2 hours, scoop & bake @ 325

Wishing all of the dads a Happy Father’s Day!

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured on TLC, DIY Network, The Cooking Channel, Glamour and more.


  1. 7

    Shane says

    I made these cookies tonight and they didn’t stick together at all. They were just a dry mess. Is the “1/2 stick” of butter actually a 1/2 CUP of butter? Has anyone else had success with this recipe?

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