Moscow Mule Cookies Recipe
Photo: Megan Porta
Makes 27 cookies
Ingredients
Cookies:3/4 cup (1 1/2 sticks) salted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 tsp. vanilla extract
2 Tbsp. vodka
5 Tbsp. ginger beer, at room temperature
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. fine sea salt
2 tsp. ground ginger
Glaze: 3 cups confectioners' sugar
Zest of 1 lime (about 1 Tbsp.)
4 to 6 Tbsp. freshly squeezed lime juice
Directions
Preheat the oven to 350° and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated sugar, egg, vanilla, vodka and ginger beer and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking soda, baking powder, salt and ginger. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons, 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool.
Make the glaze: Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners' sugar and lime zest. Add the lime juice 1 tablespoon at a time until the desired consistency is reached. Beat on medium speed until free of lumps.
Drizzle the glaze over the cookies.
From Cookie Remix by Megan Porta, Page Street Publishing Co. 2018.
Ingredients
Cookies:
Glaze:
Directions
Preheat the oven to 350° and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated sugar, egg, vanilla, vodka and ginger beer and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking soda, baking powder, salt and ginger. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons, 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool.
Make the glaze: Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners' sugar and lime zest. Add the lime juice 1 tablespoon at a time until the desired consistency is reached. Beat on medium speed until free of lumps.
Drizzle the glaze over the cookies.
From Cookie Remix by Megan Porta, Page Street Publishing Co. 2018.
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