Martini Cookies

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I have been thinking for a while about whether I could create cookies shaped like martini glasses that taste like a martini. The whole concept started with one of my most popular Christmas cookies that friends call the “gin” cookie because of the juniper berry frosting.

For the cookie base, I started with a basic sugar cookie without leavening. I have a few go-tos for this, but out of curiosity I started looking through various cookie books to see how many had cut-out cookie recipes without leavening. It was surprisingly few, particularly considering the size of my sample. If you really want a cookie to keep exactly the shape of your cutter, you want a dough that does not rise.

For the cookie, I added spices that are typical elements of gin aromatics. I also did some candied Meyer lemon peel for the twists. And, of course, there were steeped juniper berries for the frosting.

As I was making these on a slightly-humid May afternoon, I started to think that there might be a reason that we see roll-out cookies a lot more around Christmas. The difference between 78° and 65° in the room made a huge difference for how quickly the dough became too warm to cut, so I kept sliding trays back into the refrigerator to keep things cool enough.

I like to line the cookies up on waxed paper when I frost and decorate them – it makes clean-up a lot easier.

Martini Cookies
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Martini Cookies

Course: Cookies

Note: you need to steep the juniper berries for at least 5 hours, and the dough needs to chill.

Ingredients

  • 2 1/2 cups all purpose flour

  • 1/2 tsp salt

  • 1/4 tsp ground ginger

  • 1/4 tsp ground cardamom

  • 1/4 tsp ground coriander

  • 3/4 cup (1 1/2 sticks) unsalted butter – room temperature

  • 3/4 cup granulated sugar

  • 1 large egg – room temperature

  • 2 tsps Meyer lemon zest

  • Frosting

  • 1/2 cup dried juniper berries

  • 3/4 cup half and half

  • 1/2 pound powdered sugar

  • candied citrus peel for decoration

Directions

  • In medium bowl, whisk together flour, salt, ginger, cardamom, and coriander until well mixed, and set aside.
  • In bowl of a stand mixer, beat butter and sugar at medium speed until pale and fluffy. Add egg and beat until well mixed. Add zest and mix well.
  • Add the flour mixture and mix at low until just blended.
  • Divide dough into three balls. At this point you have two choices on approach. (1) wrap dough balls and refrigerate for at least 2 hours. or (2) roll dough between parchment paper sheets to 1/8 inch thick, slide the rolled dough onto cookie sheet, then refrigerate until firm, at least 1 hour. If you use the first option, you then roll the dough after chilling, but you will likely need to chill the rolled dough again slightly before cutting to get nice, crisp edges. Cold dough is your friend.
  • Preheat oven to 350° F. Line cookie sheets with parchment paper.
  • Cut chilled, rolled (1/8 inch thick) dough in martini glass shapes (or any shape you’d like). Place on prepared cookie sheet. Cook one tray at a time for about 9-10 minutes, until edges just start to brown.
  • Let cool on cookie sheet for 2-3 minutes, then move to wire racks and let cool completely.
  • Frost and decorate when completely cool.
  • Frosting
  • Lightly crush juniper berries. (I put them in a ziplock and pound them a bit with the rolling pin). Place in small saucepan with the half and half and bring to a simmer. Let cool slightly, then refrigerate for at least 5 hours. This can be done a day in advance.
  • Strain the cream through cheesecloth. I press out to get all the juniper flavor, but make sure you are not getting particles coming through.
  • Put powdered sugar in medium bowl. Slowly add the flavored half and half, mixing until smooth and a spreadable, but not too thin, consistency. Frost cookies and garnish as desired.