Soft molasses and rum cookies
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Soft molasses and rum cookies

These boozy cookies are perfect for the holidays and for cookie exchanges!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 23
Author: Eva Bakes


  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 Tablespoons unsalted butter room temperature/softened (if using salted butter, omit the 1/2 teaspoon salt above)
  • 1/2 cup sugar
  • 1/2 cup (6 ounces) molasses
  • 1/3 cup dark rum I used Myer's dark rum


  • Preheat your oven to 375 degrees F.
  • In a large bowl, whisk together the flour, ground ginger, cloves, nutmeg, cinnamon, salt and baking soda. Set aside.
  • In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream together the butter and sugar until light and fluffy. Slowly beat in the molasses.
  • Alternately add in the dry ingredients and the dark rum until the mixture is fully incorporated.
  • Using a cookie scoop (or two spoons if you don't own a cookie scoop), portion out balls of dough and place it on a greased or lined cookie sheet or baking pan - make sure you allow about 2 inches around each cookie since they will spread slightly. I was able to fit one dozen (12) cookies on each sheet with no problem.
  • Bake in your preheated oven for about 11-12 minutes. When they are done, they will be cracked on top, and the edges will NOT be browned. Remove from oven and allow to cool for several minutes before transferring to a wire rack to cool completely.


Cookies can be stored in an airtight container at room temperature for several days.
Source: King Arthur Flour