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
- 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