Desserts Eating & Drinking

Mead Cookies with Bourbon Caramel Drizzle

The Beard & I are helping out the local meadery, Brothers Drake with their upcoming Bourbon Barrel Aged Meads Release Day on Sunday, November 22nd in the form of some tasty baked goods. The first 50 people to arrive after 11am will get to snag one of these delicious cookies and a bourbon blondie from The Beard. Originally when we were chatting about this event, we said we would just make one baked good including their delicious Apple Pie mead. However, The Beard and I are a bit competitive and both made recipes with our tasty beverage. Instead of choosing a winner, we decided to make both. Marriage is about compromise, right? 

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I made a couple different versions of this recipe before I decided on this final one. I really wanted to make sure you could taste the Apple Pie Mead in the cookie because that’s supposed to be the frontrunner in this recipe. And you thought mead was just for drinking, we’re here to prove that statement false. Like with most recipes I write, you’re going to want to make sure that you read the whole thing through before just tossing ingredients in your mixer.  You’ll need your butter to be softened to room temperature which technically you can do in the microwave but I just don’t trust those things. 

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Now I’ve made this mistake literally dozens of times. When you are sifting your flour, make sure you do so in a different bowl than your electric mixer bowl. You’re going to add the flour last so you don’t need it in that bowl until the very end. Sounds obvious but it’s so annoying when you have to go back and swap bowls. The weird things you realize when you use your Kitchen Aid on a daily basis. I read a recipe a few weeks ago that said to cream your butter without the sugar for about 1 minute and I feel like it helped immensely, therefore I will always do that and you should too. When you do add the sugar, make sure you cream the butter and sugar for a minimum of three minutes. This really helps your cookies make it to the next level. 

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Now don’t be scared when you add the mead to the cookie mixture and it looks weird and clumpy and not right. Once you add the flour mixture, it will turn into this beautiful, velvety mixture that you’ll want to eat with a spoon. People eat raw eggs all the time, so I’m sure it’s fine. (JK, don’t do that). This mixture is super sticky so it’s time to get out some flour and start getting messy. It’s unclear if any of my posts have been somewhat clean. Sprinkle some flour on the dough and lather your hands in it and make small balls to place on your baking sheet. After you fill up your baking sheets, use your fingers or the back of a spoon and flatten the cookies a bit while keeping the circular shape. These will spread out a significant amount so make sure you leave at least 1-1.5 inches in between each of them. Once you take them out of the oven and cool them, drizzle with warm bourbon caramel and dig in. 

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Brothers Drake Apple Pie Mead Cookies
Serves 12
A boozy and warm to your soul brown sugar cookie.
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Prep Time
20 min
Total Time
40 min
Prep Time
20 min
Total Time
40 min
Ingredients
  1. 2 cups flour, sifted
  2. 1 cup dark brown sugar, packed
  3. 1 cup butter, softened
  4. 1/2 cup Brothers Drake Apple Pie Mead
  5. 2 eggs
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line baking sheets with parchment paper and set aside.
  3. Sift flour, baking powder and salt in a medium bowl and set aside.
  4. Mix butter in electric mixer alone for about 1 minute.
  5. Cream butter and brown sugar in electric mixer for about 3 minutes.
  6. Add vanilla, eggs and mead and mix for about 3-4 minutes. You may need to scrape down the sides and bottom to make sure you get everything combined.
  7. Add flour mixture in three batches, mixing until just combined. Dough will be sticky.
  8. Sprinkle flour on mixed dough and use floured hands to make small balls to place on your baking sheets.
  9. Use finders or spoon to slightly flatten balls of dough on baking sheet.
  10. Bake for 18-20 minutes, until cookies are slightly brown around the edges.
  11. Once cool, drizzle with bourbon caramel sauce.
Notes
  1. Don't be alarmed when you add the mead that the dough will be weird and clumpy. It will smooth out once you add the flour.
  2. Also, when you open the oven to take the cookies out, step back from the oven because the alcohol has cooked off and will burn your eyes.
The Beard And The Baker http://www.thebeardandthebaker.com/

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