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Fernet Branca Cookies

At Celeste in Chicago, these bittersweet Fernet Branca cookies are served with a side of the creamy Snowball cocktail.


  • 2 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 cup canola oil
  • 1 cup granulated sugar
  • 1 egg
  • 1/3 cup molasses
  • 1/3 cup Fernet Branca
  • 1 tsp. cinnamon
  • 1 tbsp. ginger powder
  • 1 pinch ground clove
  • Raw sugar for rolling
  • Tools:large bowl, hand or stand mixer, medium bowl, cookie sheet, parchment paper


Whip the oil and sugar until light and fluffy, then add the molasses, egg and Fernet Branca and whip for an additional 2-3 minutes. Combine the dry ingredients, add to the wet ingredients and mix until combined. Chill for 24 hours. Place the raw sugar in a bowl. Use a tablespoon to measure and drop the dough into rounds, then roll them in the sugar and place them on a parchment-lined cookie sheet. Bake at 350 degrees Fahrenheit for 12 to 13 minutes.

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