Spiked Snickerdoodle Sugar Cookie

 

2 C. (450 grams) softened butter

2 C. (402 grams) granulated sugar

2 large eggs

2 T. (29.5 milliliters) vanilla extract

¼ C. (59 milliliters) bourbon, Screwball Cookie Dough Bourbon preferred (optional)

6 C. (750 grams) flour

3 T. (23.4 grams) cinnamon

¼ C. (30.5 grams) cornstarch

For the topping

1 T. (8.3 grams) cinnamon

2 C. (400 grams) brown sugar

 

Preheat oven to 350° F. Cream butter and sugar until blended. Add eggs, extract and, if using, bourbon. Mix until well incorporated. Blend dry ingredients in a separate bowl then add 1 C. at a time, mixing between each cup. Dough should cleanly pull away from the sides of the mixing bowl. If not, add ¼ C. of flour. Take a generous portion of dough out of mixing bowl to roll out between parchment paper. Fluff the brown sugar-cinnamon mixture with a fork to evenly incorporate. With the dough rolled out, generously sprinkle the brown sugar-cinnamon mixture over it by hand. Roll dough upon itself like a cinnamon roll. Then re-roll the dough, sprinkle again and cut out your preferred shapes. Repeat this process until all dough is used. Bake cookies on parchment paper-lined baking sheet for 9 to 12 minutes as ovens may vary. Baking time is based upon dough flattened to a 3/8-inch thickness. If rolled thinner, reduce baking time.