Baked Apple With Ginger Cookie And Whiskey Whipped Cream

Today’s dessert is a bit of a hodgepodge. It’s seasonal, it’s boozy, and it’s a delight for your mouth. You’re gonna love it. It started with an apple. As you know, we have apple trees, and I had a few (dozen) left that needed an occupation. I don’t know what kind of apples they are. I only know they are a perfect balance of sweet and tart and bake beautifully. My current fall favorite for eating is the Macoun. It rules. But use what you like. We also had this incredible heavy cream in a super pleasing mason jar from Beth’s Farm Market in Warren. I knew that ingredient had to be incorporated, somehow. As I looked longingly at the bottle of Jameson on the bar, I was struck by a scathingly brilliant idea. I was to concoct a magical elixir. And because this dish needed a base note, a platform from which it could sing, I baked ginger cookies. So-simple-it’s-almost-embarrassing cookies. From a most unrefined source. But you know what? That white-haired, butter-loving, Southern confection knows a thing or two about sugar and shortening as well. That’s the backstory; this is how I did it.

Baked Apple with Ginger Cookie and Whiskey Whipped Cream
Adapted from recipes by Simply Recipes and Paula Deen


Baked Apples:

  • 4 red apples
  • 1/4 cup brown sugar
  • 1/4 cup craisins
  • 1/4 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1 tablespoon butter

Ginger Cookies:

  • 3/4 cup vegetable shortening
  • 1 cup sugar, plus more for rolling
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups sifted flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Whiskey Whipped Cream:

  • 8 oz heavy cream, very cold
  • 2 tablespoons Irish whiskey
  • 2 tablespoons white sugar
  • 1 tablespoon vanilla extract


Baked Apples:

Combine sugar, craisins, walnuts, and cinnamon. Core an apple. [Cooks’s note: as I do not own an apple corer, I found that a loose tea infuser worked exceedingly well for scooping out the apple’s insides.] Pack the sugar filling into the hollow of each apple and top with a pat of butter. Place apples in oven-safe dish, pour in an inch of boiling water and bake at 375 for forty minutes.

Ginger Cookies:

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the preparedcookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.

Whiskey Whipped Cream:

Combine all ingredients in stand mixer on high (or use handheld beaters) until a good, stiff whipped cream consistency develops.

Each aspect of this dessert is easy. I first prepared the apple filling mixture, got to work on the cookies, and while it all baked I whipped up the cream. The magic is in the combination, textures, temperatures, and sugars melting in your mouth in perfect bites. I have a feeling this spiked cream is going to be dolloped onto cups of coffee in the morning. We will have to devise new ways to stay warm this weekend, as a first and very early snowfall is predicted for our part of Maine. It really is the most interesting and gorgeous time of the year here in New England. I just adore all of it. Happy Halloweekend!

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. 8:1 ratio of cream to booze, huh? Not 50/50? I guess that wouldn’t actually whip, on second thought. T’would have made a nice addition to my morning coffee today, however!

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