Cookie recipes with alcohol

II➤ For a truly enjoyable treat, spike your cookies with any alcohol of your choice. ✅ In this article you will find all about alcohol cookies.

Laden with whiskey, wine, vodka, bourbon, and other alcoholic drinks, here’s a list of the best boozy cookie recipes that will add some spirit to your party!

Looking for snickerdoodle cookie recipes without cream of tartar? Our drunken snickerdoodle cookies without cream of tartar are the best!

Rich, chocolatey coffee Kahlua Mudslide cookies are a fun twist on the classic Kahlua Cocktail. Add sprinkles to make them festive!

Although I don't love drinking Bailey's Irish Cream (way too sweet for me!), I LOVE baking with it!!! And these Bailey's Irish Cream Chocolate Chip Cookie Bars are one of the best things to come out of my oven all month! They taste just like my Bailey's Chocolate Chip Cookies... but SO much easier! Baileys

In 20 mins, make no-bake Fireball Whiskey Balls: cake mix, cream cheese, cinnamon, whiskey & candy coating for a sweet, spicy kick.

Let me apologize in advance. #sorryimnotsorry If you make these cookies, you won’t be able to stop at one. They don’t hide any veggies. They aren’t healthy… unless you count the partial sugar substitute. They are addictingly good. You will brave salmonella to eat the batter. So what makes these cookies strange? Booze. It doesn’t... Read More »

Embark, on an adventure while baking our scrumptious Turtle Cookies, where each ingredient adds a harmonious blend of flavors. Imagine the union of all-purpose flour and cocoa powder dancing with the touch of softened butter all coming together under the comforting warmth of your oven. These cookies are a delight with the velvety texture of caramel, the subtle crispness of finely chopped pecans and the optional playful drizzle of melted chocolate. This recipe is not about baking cookies…

These marshmallow-surprise hot cocoa cookies combine rich & chewy hot cocoa cookies with gooey marshmallow and melted chocolate on top!

Adapted from Ready for Dessert by David Lebovitz. They are a cake like cookie. Best eaten while still warm (like most cookies) or at least the same day. You'll need to chill the dough a bit before forming the balls, and how much the dough is chilled will determine how much the cookies spread. After about an hour in the fridge they should be just firm enough to form into balls, and they will have the best spread. Chill them for a couple hours or more and they won't spread as much.