Ginger Rum Molasses Cookies Recipe

Name: Ginger Rum Molasses Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground ginger; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cloves; 1 teaspoon baking soda; 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup vegetable shortening; 3/4 cup firmly packed dark brown sugar; 1/4 cup granulated sugar; 1 1/4 cups molasses; 3 tablespoons dark rum; Coarse sugar for decor

Servings: persons

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

1
Whisk the flour, salt, ginger, nutmeg, cloves, and baking soda together. Set aside.
2
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.
3
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.
4
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 1/4 - 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.
5
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.

744

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups all-purpose flour, 1 1/2 teaspoons salt, 1 1/2 teaspoons ground ginger, 1/2 teaspoon freshly grated nutmeg, and more.

Yes, Ginger Rum Molasses Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Rum Molasses Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions