Boozy Mustache Cookies



* * *

I asked my boyfriend, Jordan, what flavor he associates with mustaches:

Uhhh, I guess maple syrup since lumberjacks have pretty intense facial hair.

That got the ball rolling and made me think of the French moustache paired with COFFEE, British whiskers with TEA, and finally American mouth brows with BEER. Imagine that sandwiched between 2 mustaches and  ~*~ poof ~*~ an Oreo Mustache Cookie with coffee, tea, or beer filling! Classy, I know.

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Test Batch #1

Pros: good dark chocolate flavor (if that’s what you like). The beer filling was…interesting. It totally came through but maybe it was just the brand of beer I used that made me unsure of the taste…

Cons: The cookies were too thick, too big, and too dry, which probably had to do with the baking time. I was lazy and used store-bought icing for the filling, which was waaaaay too sugary and got runny when mixed with the drink flavors. Luckily I had some confectioners sugar and made my own, but no matter how strong I brewed the coffee or tea, the flavors just didn’t come through.


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Test Batch #2

MUUUUCH better.

Fix #1: I cut the cookies smaller which made it easier to eat and hold up to your face. Adding baking powder made the cookies softer as well as experimenting with the baking time. I baked a few cookies for 7 minutes, then another batch for 8, and so on until they started tasting soft and moist.

Fix #2: Since beer was the only drink flavor that came through, I decided to upgrade the filling to strictly booze and liquors. That gave me the perfect excuse to browse the shooters section of the liquor store. It was overwhelming to be honest. I had 7 mini bottles in my arms and had to edit to just 3. I settled for Kahlua (coffee liqueur), Cherry Moonshine, and Bourdon. They definitely came through and made me  want to experiment with other flavors.

Fix #3: NEVER used store-bought icing again. Homemade makes all the difference. Chilling the filling before spreading it onto the cookies helped it firm up, thus avoiding a runny  cream filling.


* * *




Can’t grow a mustache? Then bake one…or twenty. Handlebar, lampshade, tooth brush…your upper lip is the limit! Sandwich the ‘stache cookies with a cream filling of brandy, bourbon, whiskey, or whatever booze you fancy! If you’re not a fan of dark chocolate, you can substitute with a regular cocoa powder. This recipe doesn’t use a standard mixer, but works just as well. If you do have one, totally use it!


3/4 cup unsalted butter, softened

1 cup granulated sugar

1 medium or large egg

1 teaspoon vanilla

1.5 cups all-purpose flour

3/4 cup Hershey’s Special DARK unsweetened cocoa powder

1 teaspoon baking powder

1/8 teaspoon kosher salt


For the filling: 

1/2 cup unsalted butter, room temperature

1 shooter liquor, liqueur, or beer of choice

2.5 cups powdered sugar

1/8 teaspoon salt

2 tablespoons half & half or full-fat cream cheese, room temperature



Artist: Oscar Peterson Trio

Albums: Night Train



1. Make a mustache stencil. Draw or print out a mustache then cut it. For convince, order a cookie cutter from Amazon.

2. Soften the butter. Remove butter from the fridge. Set out the night before, or under direct (ideally hot summer) sunlight until butter softens. For quicker, last-minute options, click here. 

3. Prep the parchment paper. Cut 2 sheets parchment paper roughly the size of a baking sheet. If you don’t have parchment, use plastic wrap.



1. Mix wet ingredients. With a wooden spoon, vigorously beat the butter for 1 minute. Add the sugar and beat until combined and fluffy. Mix in the egg and vanilla until just incorporated.

2. Mix dry ingredients. In a separate bowl, sift together the flour and cocoa powder. Whisk in the baking powder and salt. Slowly mix the dry into the wet ingredients until a dough starts to form. Knead together into a ball.



1. Roll it out. Roll out the dough between 2 sheets of parchment paper or plastic wrap until 1/4-inch in thickness; use a ruler for accuracy. Place on a baking sheet (with the parchment still on). Chill in the freezer for 10 minutes.



1. Make the frosting. Whip the butter until fluffy. Add liquor, starting with 2 teaspoons then adding more to taste. Beat in the sugar and salt until smooth. Add the half & half or cream cheese and mix for 1 minute until smooth. Refrigerate for at least 30 minutes.



1. Prep and cut. Preheat the oven to 350F. Line 2 baking sheets with parchment or foil. Take out the sheet of dough and trace out your mustaches using the tip of a sharp knife. Nibble on some of the trimmings.

2. Continue. Gather the extra dough back into a ball and roll out again. Freezer for another 10 minutes and make more cookies with the remaining dough.

2. Bake. Bake for 7 – 10 minutes. Cool for 5 – 10 minutes.

*Pro Tip*: Baking time will depend on the size of mustaches. Try testing baking times with a few cookies. Start with 7 minutes and work your way up! Taste each cookie to figure out which is best for your taste.

3. Store. Store cookies in an air-tight container or Ziplock bag in the fridge or freezer.



Follow the recipe directions above using these ingredients:

1 cup cookie butter

1 cup butter, softened

1 cup brown sugar

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking powder

3 cups flour


For the filling: 

1/2 cup peanut butter

3 tablespoons unsalted butter, softened

2 cups powdered sugar

1 shooter hazelnut or chocolate liqueur





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  One thought on “Boozy Mustache Cookies

  1. Valerie Le Moing
    September 20, 2017 at 11:26 am

    Love !!!!!


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