These Salted Bourbon Pecan Cookies are just what Santa needs to power him through to night of delivering toys. With a delicious sweet and salty combination to enjoy with a glass of milk, eggnog, or your favorite bourbon. With the help of Nature’s Flavors Organic Bourbon Flavor Powder, it was a breeze to attain the flavor I needed and keep the structural integrity of the cookies. Leave these out for Santa and he just might keep you on the nice list for next year!

Nature’s Flavors Organic Bourbon Flavor Powder is vegan, kosher, and gluten-free, so it can be safely used in a variety of recipes and in powder form, it doesn’t compromise dry mixes or baked goods. To find this flavor powder, click HERE and also check out all their other amazing products such as essential oils, extracts, syrups, fragrances and more! They are a family-owned business of over 40 years and all products are made in USA.

Let’s begin!

Ingredients:

1 1/2 cups all-purpose flour
1 tsp Nature’s Flavors Organic Bourbon Flavor Powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, at room temperature
3/4 cup pecans, roughly chopped
Sea salt (for sprinkling)

Instructions:

In a medium bowl, whisk together the flour, bourbon flavor powder, baking soda and salt, then set aside.

In a large bowl, cream together butter and both sugars on medium speed until light and fluffy, about 2-3 minutes.

Add egg and mix one minute longer on medium speed.

Add flour mixture, 1/2 cup at a time, beating after each addition, until well incorporated.

Fold in pecans until evenly distributed.

Divide dough into two portions and shape into a cylinder shape about 2 inches or more in diameter, using the plastic wrap.

After cookie dough portions are wrapped up, place in refrigerator to chill at least 30-40 minutes.This is an important step to get the texture needed when baking.

Preheat oven to 350℉ / 176℃ and line a large baking sheet with parchment paper. Remove chilled dough, unwrap and slice into 3/4-inch-thick slices. Place each slice at least 2 inches apart on prepared baking sheet.

Bake cookies for 9-11 minutes, or just when they begin to brown around bottom edges. Remove from oven and immediately sprinkle a small amount of sea salt on each hot cookie. Slide parchment paper off onto a cooling rack to continue to cool and start on next batch.

These would make a delicious gift for friends, family or co-workers, or for SANTA! Makes 2 dozen cookies.

Enjoy!

💜Julie

Salted Bourbon Pecan Cookies

These salted bourbon pecan cookies are just what Santa needs to power him through to night of delivering toys. With a delicious sweet and salty combination to enjoy with a glass of milk, eggnog, or your favorite bourbon. Deliciously soft and chewy cookie with crunches of pecans and hints of bourbon.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 45

Course Dessert

Cuisine American

Calories 121 kcal

Ingredients

1 1/2 cups all-purpose flour
1 tsp Nature’s Flavors organic bourbon flavor powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup dark brown sugar packed
1 large egg at room temperature
3/4 cup pecans roughly chopped
Sea salt for sprinkling

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

In a medium bowl, whisk together the flour, bourbon flavor powder, baking soda and salt, then set aside.
In a large bowl, cream together butter and both sugars on medium speed until light and fluffy, about 2-3 minutes.
Add egg and mix one minute longer on medium speed.
Add flour mixture, 1/2 cup at a time, beating after each addition, until well incorporated.
Fold in pecans until evenly distributed.
Divide dough into two portions and shape into a cylinder shape about 2 inches or more in diameter, using the plastic wrap.
After cookie dough portions are wrapped up, place in refrigerator to chill at least 30-40 minutes.
Preheat oven to 350℉ / 176℃ and line a large baking sheet with parchment paper.
Remove chilled dough, unwrap and slice into 3/4-inch-thick slices. Place each slice at least 2 inches apart on prepared baking sheet.
Bake cookies for 9-11 minutes, or just when they begin to brown around bottom edges.
Remove from oven and immediately sprinkle a small amount of sea salt on each hot cookie. Slide parchment paper with cookies off onto a cooling rack to continue to cool and start on next batch.