Ginger Rum Molasses Cookies

By foodiva

Ingredients

• 31 comments:
• Ginger Rum Molasses Cookies
• 24-26 24-26 cookies
• ingredients
• 2 1/4 2 1/4 1/4 cups all-purpose flour
• 1 1 1 teaspoon ground ginger
• 3/4 3/4 3/4 teaspoon ground cinnamon
• 1 1 1 teaspoon baking Soda
• 1/4 1/4 1/4 teaspoon salt
• 3/4 3/4 1 1/2 to 1 1/2 sticks) unsalted butter, softened to room temperature
• 1/2 1/2 1/2 cup tightly packed brown sugar (preferably dark)
• 1/2 1/2 1/2 cup granulated sugar
• 1 1 1 egg
• 1 1 1 Tablespoon dark rum
• 1/4 1/4 1/4 cup molasses (unsulfured)
• 1 1 1 Tablespoon chopped crystallized ginger
• 1/4 1/4 1/4 cup granulated sugar (for coating)
• method
• In a large mixing bowl, sift together the flour, ginger, cinnamon, baking soda, and salt; Set aside.
• to to stir in the chopped, crystallized ginger.
• 6 the bowl tightly and refrigerate for at least 6 hours - or overnight.
• to 350 oven to 350 F. Line baking sheets with parchment paper.
• 1/4 1/4 cup of granulated sugar into a large, shallow bowl.
• Enjoy with your favourite cup of tea.
• inspired by allrecipes
• LABELS: COOKIES
• +
• 8, 2013 3:02 8, 2013 at 3:02 PM
• to look irresistibly chewy! I love the sugared coating... glad you were able to enjoy a few of these beauties :).
• Reply
• 8, 2013 3:40 at 3:40 PM
• I have a soft spot for ginger, and molasses. And rum. These will be in the oven this weekend.
• Reply
• 8, 2013 4:16 at 4:16 PM
• Words cannot express how much I want these cookies. Now.
• Reply
• 8, 2013 4:17 CooksMarch 8, 2013 at 4:17 PM
• o happen! They're gorgeous, Valerie! And with rum...YES!! And the crystallized ginger..yes again!
• Reply
• 8, 2013 4:43 8, 2013 at 4:43 PM
• Great cookies! What an awesome flavor combination.
• Cheers,
• Rosa
• Reply
• 8, 2013 5:23 cup of mascarponeMarch 8, 2013 at 5:23 PM
• Reply
• 8, 2013 7:55 8, 2013 at 7:55 PM
• to to aren't too traumatized - I also like to assume the worst and then be pleasantly surprised to survive a situation. These cookies are calling my name.
• Reply
• 8, 2013 9:16 2013 at 9:16 PM
• Ginger molasses cookies are my absolute favorite! I love the addition of crystalized ginger in these!
• Reply
• 8, 2013 9:51 at 9:51 PM
• to to look wonderful I wish I had them on this Friday evening while watching the tv! I have to get a root canal in a few weeks.. Not looking forward to it!
• Reply
• 8, 2013 11:17 2013 at 11:17 PM
• to to totally forgot that this weekend is the time change! thanks for the reminder! i think i need to make these cookies to help me get through the devastating loss of that hour :)
• Reply
• 9, 2013 12:24 Tartine and Apron StringsMarch 9, 2013 at 12:24 AM
• to to were able to enjoy these, even in little nibbles. Ginger and rum? That's a very seductive combination. I am tempted to have a few...
• Reply
• 9, 2013 7:15 2013 at 7:15 AM
• I'm happy that you can at least eat some of these cookies. :)
• And ginger molasses cookies are one of my favorite cookies ever. I've never tried them with rum but surely that can only make them better!
• Reply
• 9, 2013 11:25 at 11:25 AM
• 90's love love love love LOVE these cookies!! And I miss miss miss miss the early 90's and the braces and the retainers and my z. cavariccis!! LOL!
• Reply
• 9, 2013 11:38 at 11:38 AM
• I like a zippy ginger cookie and a softie=even better;-)
• Reply
• 9, 2013 12:19 Creamy SweetMarch 9, 2013 at 12:19 PM
• Oh my! These are like a cookie dream come true! I love molasses cookies and these look fabulous! The addition of rum is brilliant!
• Reply
• 9, 2013 11:36 2013 at 11:36 PM
• to glad to hear everything went well and you're doing better! I need these cookies!!!
• Reply
• 10, 2013 9:05 KitchenMarch 10, 2013 at 9:05 AM
• Oh yum, what delicious looking cookies!
• Reply
• 10, 2013 11:46 10, 2013 at 11:46 AM
• I do believe I have rum...specifically for treats like this. Love the flavor combo here. These wouldn't have been safe around me. :)
• Reply
• 10, 2013 11:06 at 11:06 PM
• to love ginger cookies, Valerie...no matter what time of year. And these look so very soft and chewy. Thank you for sharing such a tempting recipe. I'm eager to try these!
• Reply
• 11, 2013 1:17 at 1:17 AM
• thse look good, really good! I am always a sucker for chewy cookies:-)
• Reply
• 11, 2013 5:32 at 5:32 AM
• to to were at university, my friend used to put ginger nut biscuits in the microwave because she liked the way they went all soft. These look like a MUCH better bet than anything from a packet - I'm emailing her a link to this recipe now!
• Reply
• 11, 2013 2:09 Gourmet }March 11, 2013 at 2:09 PM
• Oh Valerie! These look simply divine. I am glad that you got past the holiday ambiance feeling of these cookies - since I believe these beauties should be enjoyed year round. I just wish I had one right now.
• Reply
• 11, 2013 5:08 It SweetMarch 11, 2013 at 5:08 PM
• to to to hear your "soft" food diet finally extended itself to some cookies! These look satisfying enough to not mind the food limits.
• Reply
• 11, 2013 6:16 wicked noodleMarch 11, 2013 at 6:16 PM
• to these sound just amazing. I love molasses, it adds such a deep, rich flavor. Looking forward to trying these, Valerie!
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• 12, 2013 5:53 at 5:53 PM
• Again - mmmmmmmmmmmm
• Reply
• 12, 2013 7:32 at 7:32 PM
• to you for including the photo of your baking pan I too use Silpat, and my pans also have that lustrous golden brown layer around the edges that I work so hard to remove but never come off.
• Reply
• 12, 2013 10:43 2013 at 10:43 PM
• Tipsy tweets...hahaha! You always make me giggle. Your cookies...oh, yes. I adore cookies like this and then you tease with a little rum in it, too?:)
• Reply
• 13, 2013 5:43 at 5:43 AM
• 2 to happy you can still enjoy them! I had once a double wisdom tooth extraction after which I've spend 2 weeks with cheeks large enough to rival a well fed hamster, and could barely eat anything....
• Reply
• 13, 2013 3:54 FarineMarch 13, 2013 at 3:54 PM
• These look and sound scrumptious, love the double ginger, yum!
• Reply
• 13, 2013 5:20 at 5:20 PM
• to to a deal at the dentist. Glad to hear you got some nice soft food treats to hold you over. These
• to Rum Molasses Cookies looks so good. I love molasses and ginger together. Can't wait to try this.
• Reply
• 15, 2013 9:47 at 9:47 PM
• These are one of my very favorite cookies!! Thanks for the recipe!!
• Reply
• to for visiting, and for taking the time to read through my ramblings!
• to you have a recipe comment or question, I'd love to hear from you.
• Happy Baking!
• ♥ Valerie
• OLDERNEWER

Details

Servings 24
Adapted from unegaminedanslacuisine.com

Preparation

Step 1

method
In a large mixing bowl, sift together the flour, ginger, cinnamon, baking soda, and salt; Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and both sugars together on med-high speed until creamy (about 3-5 minutes). Scrape down the sides of the bowl and beat in the egg for about one minute. Add the molasses and rum and beat on low until combined. Gradually add the dry ingredients, beating on low speed just until combined. Use a large rubber spatula or wooden spoon to stir in the chopped, crystallized ginger.

Cover the bowl tightly and refrigerate for at least 6 hours - or overnight.

Preheat the oven to 350 F. Line baking sheets with parchment paper.

Place 1/4 cup of granulated sugar into a large, shallow bowl.
For each cookie, measure out a walnut-size scoop of dough (about 1 oz each, or 1 rounded Tablespoon). Roll the dough into a ball and roll ball through the bowl of granulated sugar until evenly coated. Place the sugar-coated balls of dough onto prepared cookie sheets - allowing about 2-inches of space between each one.

Bake 8-10 minutes, or until the edges are set. {Note: Mine were perfect, and chewy after 8 minutes...if you prefer crunchier cookies, leave them in for the full 10 minutes.} Remove the sheets from the oven and allow the cookies to rest for about 8 minutes before carefully transferring them to a cooling rack - the cookies may still be fragile, so use a thin spatula to make the transfer.

Enjoy with your favourite cup of tea.

inspired by allrecipes