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Sazerac Cooler Cookies

New Orleans cocktail, meet butter cookie
Tasting Table

To learn more about this recipe, click here to read the related story, "Sippin' Pretty," in our National edition.

Editor's note: This reinvention of the boozy butter cookie, courtesy of chef Taria Camerino of The Optimist in Atlanta, Georgia, is flavored with the components of the classic New Orleans cocktail of the same name. The addition of cornstarch gives the cookies a delicate, tender crumb.

Sazerac Cooler Cookies

Recipe adapted from Taria Camerino, The Optimist, Atlanta, GA

Yield: 2 dozen cookies

Cook Time: 15 minutes


1¾ cups all-purpose flour

2 tablespoons cornstarch

¼ teaspoon kosher salt

1½ sticks unsalted butter, at room temperature

½ cup confectioners' sugar

2 tablespoons Sazerac rye

½ teaspoon Herbsaint liqueur

½ teaspoon Peychaud's bitters

1 teaspoon vanilla extract


1. Preheat the oven to 300°. In a small bowl, whisk together the flour, cornstarch and salt.

2. To the bowl of a stand mixer, add the butter and sugar and beat together until the mixture is lightened in color and fluffy, about 5 minutes. Pour in the rye, Herbsaint, bitters and the vanilla and mix until incorporated. Add the flour mixture and mix until combined and the dough becomes slightly fluffy, about 3 minutes.

3. Roll the dough into tablespoon-size balls with your hands and place on a parchment-lined baking pan about 1 inch apart. Flatten each ball slightly with the palm of your hand. Transfer the baking sheet to the oven and bake until the cookies are lightly golden and set, about 15 minutes. Remove from the oven and set aside for 5 minutes to cool, then transfer to a wire rack to cool completely.

Make Ahead: The dough can be refrigerated in an airtight container for up to 3 days before baking.

Storing: The cookies can be stored in an airtight container at room temperature for up to 1 week.

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


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