A Dark 'n Stormy Night, A Recipe For Ginger Molasses Cookies with Rum Glaze

Christmastime is not complete without ginger molasses cookies. Christmastime is completely better with rum glazed ginger molasses cookies. Rum and ginger go together like dark and stormy on a cold winters night.

This cookie was inspired by a particular cocktail recipe, the Dark 'n Stormy. But, apparently the Dark 'n Stormy® is trademarked by Gosling's rum.  So, I probably can't actually call this cookie by that name. However, I can see why Mr. Gosling went so far as to trademark his Bermudian concoction. The flavors of the Black Seal Rum mixed with a spicy kick of ginger beer really do taste like a tropical storm in your mouth.

This recipe for ginger molasses cookies with rum glaze is my take on the famously trademarked cocktail of Bermuda. Sadly, my bottle of Gosling's was running dry and I had to sub in Kraken Rum (gasp!). I know Mr. Gosling would have my head for this; please, nobody tell him. Oh, and if any of you were planning on sending me a Christmas gift, you know a bottle of Gosling’s Black Seal is on my list. ;-D

Recipe

A Dark ‘n Stormy Night, A Recipe For Ginger Molasses Cookies with Rum Glaze

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• Author: Baking The Goods
• Total Time: 1 hour
• Yield: 30

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Description

Dark and stormy days get merry and bright with these Rum Glazed Ginger Molasses Cookies.

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Ingredients

Units USM

Ginger Molasses Cookies

• all purpose flour - 3 cups
• baking soda - 1 ½ teaspoons
• salt - ¾ teaspoon
• ground ginger - 1 tablespoon
• cinnamon - ½ teaspoon
• cloves - ¼ teaspoon
• nutmeg - ¼ teaspoon
• unsalted butter at room temperature - ¾ cup (1 ½ sticks)
• granulated sugar - 1 cup (plus ¼ cup for rolling)
• brown sugar (lightly packed - 1 cup)
• molasses - ½ cup
• eggs at room temperature - 2
• white or apple cider vinegar - 1 ½ teaspoons

Rum Glaze

• powdered sugar (sifted - 2 cups)
• spiced rum - 4-5 tablespoons
• candied ginger pieces - 2-3 tablespoons

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Instructions

1. Preheat the oven to 350° and line baking sheets with silpat mats or parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
3. Using a stand mixer with the paddle attachment, beat the butter, sugar, brown sugar and molasses together on medium speed. Mix for about 5 minutes until the mixture is lighter and fluffy. Be sure to scrape down the sides and bottom of the bowl a few times during this process.
4. Crack the eggs into a liquid measuring cup and add the vinegar. Reduce the speed to low and slowly add the eggs one at a time to the creamed mixture, incorporating the first one completely before adding the second. Scrape the bowl down.
5. Gradually add the dry ingredients about 1 cup at a time. Make sure all ingredients are completely mixed together, scraping the sides of the bowl as needed.
6. This dough is really sticky and may be hard to work with. You may want to chill it for 20-30 minutes before shaping into balls.
7. Add ¼ cup granulated sugar to a shallow bowl. Roll the dough into ping-pong sized balls.
8. Drop the balls into the sugar, roll until coated with sugar and then place on the baking sheets about 1-2" apart (about 6 per pan). Lightly press each ball down into a ¾" disk.
9. Bake for about 10 minutes, rotating the pan halfway through. The cookies should be a rich golden brown with crackly tops. If the tops haven't started to crack yet, they may need a bit longer.
10. Let the cookies cool on the baking sheet.
11. While the cookies cool, prepare your glaze.
12. Sift the powdered sugar into a medium sized bowl.
13. Slowly add the spiced rum, 1 tablespoon at a time, stirring with a small whisky until desired consistency is reached. I like mine pretty thick but slightly runny so it goes on smooth. If glaze is too thick, add rum. If it is too thin, add powdered sugar. Simple.
14. Gently drizzle a teaspoonful of glaze on top of each cookie, using the back of a small spatula to smooth it almost to the edges all the way around the cookies.
15. Add the candied ginger bits to the wet glaze and allow to set.

Notes

Recipe adapted from the Ginger Molasses Cookie recipe from the Grand Central Baking Book.
Recipe inspired by Gosling's Dark 'n Stormy®.

• Prep Time: 30 minutes
• Cook Time: 30 minutes