Best Rum Molasses Cookies Recipes

MOLASSES SPICE COOKIES WITH DARK RUM GLAZE

Steps:

• Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
• Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
• Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
• Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
• Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
• To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
• NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.

RUM & MOLASSES COOKIES

Steps:

• Sift together the flour, ginger, cloves, nutmeg, cinnamon, allspice and salt. Combine 1 cup dark molasses and 1 teaspoon baking powder and let the foaming subside. Cream softened butter with 1 cup sugar until light and fluffy. Add molasses and beat well. Add rum and water. Add dry ingredients in thirds, mixing well after each addition. When dough is smooth, cover and refrigerate overnight. Roll dough on floured surface to 1/4 inch thickness. Cut into chosen shapes. Gather scraps, re-roll and use all of the dough. Place cutouts 2 inches apart on buttered, floured cookie sheets or they also bake well on parchment or Silpat. Bake in a 375 degree oven 10-15 minutes, depending on your oven - until crispy on the outer edges. Cool and frost with your favorite frosting leaving some unfrosted since they are wonderful, too!

GINGER RUM MOLASSES COOKIES

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.