GINGER RUM MOLASSES COOKIES

GINGER RUM MOLASSES COOKIES image

Categories Cookies

Yield 36-48 cookies

Number Of Ingredients 13

4 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter
¼ cup vegetable shortening
¾ cup firmly packed dark brown sugar
¼ cup granulated sugar
1 ¼ cups molasses
3 tablespoons dark rum
Coarse sugar for décor

Steps:

Whisk the flour, salt, ginger, nutmeg, cloves, and baking soda together. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together until there are no visible lumps. Add both sugars and beat just until incorporated. Scrape down the bowl, add the molasses, and beat until the mixture is uniform in color. Prepare 1/3 cup very hot water. Add the flour mixture to the butter mixture, alternating with the hot water; in three parts, beginning and ending with the flour mixture. Scrape down the bowl, add the rum, and mix for 15 seconds. Cover the bowl and chill for at least 3 hours or overnight. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Dust a work surface with a sprinkling of flour. Roll the dough into a ¼ - inch thick round. Cut out the cookies with a 2- to 3-inch round cookie cutter, and transfer them to the prepared baking sheets. Sprinkle a tiny bit of sanding sugar onto each cookie. Bake the cookies for 8 to 12 minutes, until they are set. The author notes - 8 minutes for a chewy cookie, 12 minutes for a crispier cookie. Place the baking sheet on a wire rack to cool for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely. Store in an airtight container for up to 3 days.