Anybody ever made alcoholic cookies?

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For a party, I want to make some sort of baked goods with alcohol in them for fun.

My question is whether I can buy cookie dough at the store like normal, then just add rum to the cookie dough before I put them in the oven. Anybody ever tried this? Is it dangerous? any other suggestions besides cookies?




  1. Alcohol will almost always cook out, since it boils at a much lower temperature than water--by the time your cookies are halfway done, the alcohol is already all gone.  You can just toss some alcohol into any recipe you want, really, for the flavor, but flavor is all you'll get.

    What you can do, though, is make some regular cookies or w/e and then frost them with alcohol.  Make some normal cookie, then make a frosting with dark chocolate, some cream, some sugar, and whatever alcohol you like.  Mix it together, and pat some on the top of your cookies once they're pretty cooled.  Put them in the fridge for a few minutes to harden up completely, then enjoy!

  2. Alcoholic pudding


    These are creamy and smooth - a kissing cousin to Jello shooters! You could use Irish cream or another liquor if you prefer, but I like chocolate!

    1(113g)package instant chocolate pudding mix or vanilla instant pudding mix

    4-8 ounces godiva white chocolate liqueur

    2 cups milk


    1) Pour liquor into a large measuring cup.

    2) Add in milk to equal 2 cups.

    3) Add in pudding mix.

    4) Whisk by hand, or beat at low speed for two minutes.

    5) Pour into shooter cups & chill.


    Florida's answer to Kentucky's bourbon balls, these quick, no-bake cookies showcase the flavor of the state's most important fruit, along with another southern favorite, pecans. May have originated in the Coconut Grove area. They are best if allowed to mellow overnight.

    1 2/3 cups coarsely crushed or broken-up vanilla wafers

    1 1/3 cups (about 5 1/2 oz.) chopped pecans, divided

    2/3 cup powdered (confectioners') sugar

    1/4 teaspoon finely grated orange zest (colored part of the skin)

    3 tablespoons thawed orange juice concentrate (do not dilute)

    2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec

    2 teaspoons light corn syrup

    In a food processor, process the vanilla wafers and 1 cup of the pecans until finely ground. Add the powdered sugar and orange zest and process until evenly incorporated. With the motor running, add the orange juice concentrate, orange liqueur, and corn syrup through the feed tube and process just until well blended. If the mixture seems dry and crumbly, sprinkle in a little water and process briefly to incorporate.

    Finely chop the remaining 1/3 cup pecans. Spread them in a shallow bowl. Shape portions of the mixture into scant 1-inch balls with lightly greased hands. Press the balls into the pecans, turning until coated lightly all over. (If the pecans don't stick well, moisten the balls by rolling them in slightly damp hands.) Let the cookies mellow in an air-tight container for at least 4 hours and preferably overnight before serving.

    Store in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month.


    1/2 C kahlua

    1/4 C corn syrup

    1/3 C each: golden raisins, & candied cherries, chopped

    2 1/2 C fine vanilla wafer crumbs

    1 C each Powdered sugar & Pecans, finely chopped

    1/2 C unsweetened cocoa powder.

    Coatings, see below

    In bowl, combine Kahlua, corn syrup, cherries and raisins.

    Add remaining ingredients; blend well.

    Shape in small balls.

    Roll in desired coating, Cover and store in cool, dark place.

    Makes about 4 dozen.

    Coatings: Cocoa powder, powdered sugar, flaked coconut, chopped or ground nuts.

    Holiday Truffles

    3 package's Semisweet chocolate chips 6oz

    1 can Sweetened condensed milk

    2 Tablespoon Almond flavored liquor

    1/4 teaspoon Almond extract

    2 Tablespoon Orange liquor

    In heavy, medium sized pan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add almond liquor and almond extract, To the other bowl, add orange flavored liquor. Chill 1 hour. Shape into one inch balls. Roll in coating. Chill until firm ( 1 hour) Store covered at room temperature  

  3. Better to use cannabis to give your cookies an edge.

  4. Try this: Rum Chocolate Chip Cookies

    2 packages Prepared Chocolate Chip cookie dough.  Make the cookies according to the package and cool.

    2 tablespoons of good rum.

    1/2 cup of soft butter  (not melted and not margarine or light butter)

    1/2 cup of confectioners sugar

    1/4 cup of unsweetened cocoa powder

    Sift the sugar and cocoa together.  Add the soft butter. Blend well and add a tablespoon of rum until smooth.  If the frosting is still stiff add a teaspoon a of milk.

    Use this frosting to either frost each cookie or make it a sandwich cookie with the frosting inbetween two cookies.

    You can change this around by changing the rum out for a different type of alcohol and changing the cookie to another type.


    Sugar cookie with the rum/vanilla

    Sugar cookie with walnut favoring and bourbon

    Chocolate Chocolate Chip and Orange Gran Marnier (use a little food coloring to make the frosting a light orange.

  5. Too Hard? You may have looked at someone's personal homemade recipe.  Check for several fairly simple recipes:

    Rum Balls

    INGREDIENTS (Nutrition)

    1 (12 ounce) package vanilla wafers, crushed

    1 1/2 cups chopped nuts

    3/4 cup confectioners' sugar

    1/4 cup cocoa

    1/2 cup light rum

    3 tablespoons light corn syrup

    1/8 cup confectioners' sugar


    In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar.

    Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

  6. The alcohol might cook out? Heat affects it I think, also the texture would probably change and they might not set,

    rum balls are not so hard:

    4 cups of cake or biscuit crumbs

    2 Tbsp icing sugar

    2 Tbsp cocoa

    250g Butter or margerine

    2 Tbsp condensed milk

    2 drops of almond essence

    2 Tbsp rum

    4 drops vanilla essence


    Melt the butter either in a saucepan or in the microwave (in pyrex or microwave-safe bowl). Stir in the cocoa and sugar and heat until dissolved.

    Add the rum, essences and condensed milk. Stir the mixture through the biscuit (or cake) crumbs and mix well.

    Roll into small balls and toss in cocoa, sifted icing sugar or chocolate sprinkles. Refrigerate until firm.

  7. My grandmother had a little poem she used to repeat at Holiday time:

    We never eat fruitcake

    because it has rum,

    and one little bite

    turns a man to a bum.

    And can you imaging

    a sadder disgrace,

    than a man in the gutter

    with crumbs on his face?

  8. yes, Bourbon balls. Well, technically its not a cookie, but it is a desert. You should try them, they are pretty good. and no i dint think it would be dangerous, but anytime you cook anything, it could be a bit dangerous considering the blazing hot temperatures and knives and stuff.

  9. Cooking will cause the alcohol to evaporate. The cookies may retain some of the flavor from the rum but will not have any alcohol.

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