We are NOT playin’ around anymore in the Reidy household. I’ve been experimenting with a boozy gluten-free sugar cookies recipe.
Chocolate dipped sugar cookies at that. What better way to serve a classy, chocolate dipped, delicate, beautiful sugar cookie than to make it, well, boozy. Dudes, boozing up this gluten-free sugar cookies recipe is really the way to go for the big kid parties this month. I can honestly say a chocolate dipped cookie is wonderful for an adult holiday party. Irish Cream Liqueur is used in the mix and let me tell you, it’s fantastic.
Not only does Irish Cream Liqueur add a TON of holiday flavor to this cookie, but it moistens the cookie as well. And when you’re making a gluten-free cookie, you need all the moisture you can get! This sugar cookie doesn’t taste gluten-free. Once you’ve baked and cooled them, they are dipped halfway in dark chocolate. Then they’re sprinkled with crushed pistachios over the dark chocolate, while still wet. A gluten-free sugar cookie with dark chocolate and Irish Cream Liqueur? Uh, this screams party, Christmas music on Alexa, and awesome sweets galore during adult festivities. It screams Merry Christmas. With Irish Liqueur, of course. Literally.
The sunset was AMAZING over the weekend. Then last night a full moon was just blasting the sky. Cool, crisp weather and all the holiday decorations up, inside and out. It really was incredible! Which made us realize we deserved a treat. Of some warm holiday liqueur. Like this Irish Cream Hot Chocolate. I decided, why not put some booze in some gluten free sugar cookies? Which is what we did. And so far they’re some of the best holidays sweets we’ve had!
You are basically replacing your milk in this recipe with the Irish Liqueur, plus one. This gluten-free sugar cookies recipe requires about a tablespoon of milk. With these, you simply add two tablespoons of liqueur. Your cookie dough will be softer than normal, so it’s best to freeze the dough into the shape of a log. Then, you can slice the log down to make small, circular cookies. Once you’ve baked and let them cool completely, you can dip them in the dark chocolate. Then just sprinkle on your crushed pistachios and let them set to harden!
This gluten-free sugar cookies recipe is my holiday Go-To this month for the big kids! You’ve got to make these in batches for your adult holiday parties coming up! Your friends and guests will LOVE them! So simple, so sweet, and soooooooo right for the holiday on a cold, snowy night with music and fun and holiday mingling galore! Oh, and leave these out for Santa. He’ll appreciate them!
Boozy Gluten Free Sugar Cookies For Adults
Sugar cookies stepped up a notch for the big kids, using Irish Cream Liqueur.
- 1/2 cup unsalted butter or 1 stick softened
- 1/4 cup of sugar
- 1 egg
- 2 tablespoons Irish Cream Liqueur Carolans is gluten-free
- 1 teaspoon vanilla extract
- 2 cups gluten-free all purpose flour I used Cup4Cup
- 1/2 teaspoon baking powder
- kosher salt, nutmeg, cinnamon a pinch of each
- 1 cup dark chocolate, melted I used Enjoy Life morsels
- 1/4 cup ground pistachios Eden Foods is gluten-free
- In a mixer at medium speed, beat butter and sugar until creamed.
- Add egg and beat for 15 seconds.
Add Irish cream, vanilla, salt, nutmeg, and cinnamon. Beat until mixed well.
Add 1 cup gluten-free flour and baking powder, then mix on low speed until blended.
Repeat with second cup of flour. Dough will thicken and form a sticky ball.
- Scrape dough onto a layer of parchment paper, and form into a log shape.
- Roll log shaped dough in parchment paper, then tightly wrap with plastic.
- Place in freezer for about a half hour, or until frozen.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Remove frozen dough log and unwrap.
- Cut 1/4 inch slices down frozen log and place pieces on baking sheet.
- Bake cookies until edges begin to golden, about 10-12 minutes.
- Remove from oven and transfer cookies to cooling rack.
Let cookies cool completely before dipping in chocolate.
Once cookies are cooled, take each cookie one by one and dip into the bowl of melted chocolate, coating exactly half of the cookie. Lay cookies on parchment paper after dipping, then sprinkle ground pistachios over the chocolate sides.
Let cookies rest to harden completely.
NOTE: Cookie dough can be frozen for up to 2 months.