Moscow Mule Cookies

Susannah Brinkley Henry

Any cocktail lover will adore biting into a few Moscow Mule Cookies. These iced ginger cookies with brown sugar-lime frosting have a tiny kick of vodka to boot.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cookies

Calories 238kcal

Author Susannah Brinkley Henry

Ingredients

For the cookies

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
1 ½ cups unsalted butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
½ cup molasses
1 tablespoon lime zest
3 tablespoons grated ginger root or 1 tablespoon ground ginger

For the icing

½ cup packed brown sugar
¼ cup whole milk
2 tablespoons unsalted butter
3 cups confectioner's sugar
4 teaspoons lime juice
2 teaspoons vodka
¼ teaspoon vanilla extract
1 pinch salt
1 tablespoon sprinkles or finely-grated lime zest

Instructions

Cookies

Preheat the oven to 325°F (165°C). Prepare a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, mix together the flour, baking soda, cinnamon and salt. Set aside.
With either a stand mixer or hand mixer, cream together the butter, brown sugar and white sugar.
Add the eggs and vanilla, and beat well. Then beat in the molasses, scraping down the sides of the bowl if needed.
Stir in the lime zest until evenly distributed, then stir in the dry ingredients and mix until combined. Do not over-mix.
Use a cookie scoop to drop tablespoons of cookie dough 2 inches apart onto prepared baking sheets.
Bake for 12-15 minutes or until cookies bounce back when touched lightly. Let cool for 1 minute before transferring to wire racks. Let cool completely before icing.

Icing

Add the brown sugar, milk and butter to a large saucepan, then bring to a boil for 1 minute while stirring the mixture.
Remove from the heat and cool for 3 minutes. Add confectioners' sugar, lime juice, vodka, vanilla and salt. Whisk together until combined.
If frosting is too runny, add 1/4 cup of confectioner's sugar until you reach a thicker consistency.
Frost cookies and immediately top with sprinkles — the frosting will harden quickly.

Notes

If you want to make the dough ahead of time, cover it with saran wrap and refrigerate. Let the dough sit at room temperature for 1 hour before baking.

Nutrition

Find more recipes at feastandwest.com