I’ve been a big fan of Mugulio syrup since I discovered it last year. It’s similar to maple syrup but comes from pine trees and has a lovely unexpected “what is this delicious thing that I’m eating” kick. I was looking for a way to incorporate it into a cookie for Christmas (it comes from Christmas trees after all) and came across Melissa Clark’s posting of reader recipes that included a spice cookie begging to be paired with some Mugulio. After a lot of testing and a few failed experiments I ended up turning the original recipe into a sandwich cookie, heavy on Mugulio and even heavier on the whiskey, which makes all baked goods taste better. I also turned the usual sandwich cookie inside out, choosing to frost the top of the cookies instead of the bottoms. This allows for a crispy outside and lets the cookies stack a little easier. The recipe calls for 2 sticks of butter total but I’ve divided that amount below based on the cookie and frosting proportions.
We made a video with some closeups of the baking process which you can see here.
Adapted from a NYTimes Reader Recipe
Makes about 2 dozen sandwiches
12 tablespoons unsalted butter, softened
210 grams sugar (about 1 cup)
1/4 cup molasses
1 large egg
240 grams all-purpose flour (about 2 cups)
10 grams baking soda (about 2 teaspoons)
5 grams ground cinnamon (about 1 teaspoon)
3 grams ground ginger (about 3/4 teaspoon)
3 grams ground cloves (about 3/4 teaspoon)
3 grams fine sea salt (about 1/2 teaspoon)
4 tablespoons butter
350 grams confectioners’ sugar (about 2 1/2 cups), more as needed
2 to 3 tablespoons Mugulio syrup
2 to 4 tablespoons Irish whiskey
1 tablespoon heavy cream or milk, more as needed
Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
Using an electric mixer, beat butter with the sugar and molasses until fluffy, about 3 minutes. Add the egg and beat for another minute. In a separate bowl combine the flour, baking soda, spices and salt. Slowly add the flour mixture to the butter mixture.
Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
To make the frosting, beat 4 tablespoons butter with confectioners’ sugar until smooth (go slowly so you don’t create a sugar storm). Beat in mugulio syrup and whiskey to taste. Adjust texture as needed by adding more confectioner’s sugar for a thicker texture or milk for a smoother texture. Be careful with the milk, a little goes a long way. The frosting should be smooth enough to spread but also stiff enough to keep the cookies from sliding apart. The frosting will solidify a bit after resting which will help hold the cookies together.
Find two cookies that are similar in size and add a little frosting to the top of each one. Press cookies together to seal the deal. Taste to make sure they’re amazing and then frost the rest of those spicy cookies.
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