MOLASSES SPICE COOKIES WITH DARK RUM GLAZE
From the America's Test Kitchen cookbook, same folks as cooks illustrated. They point out that if you dip your hands in water when rolling the dough into balls, it helps keep it from sticking to your hands. Also helps the sugar stick to the dough. Time does not include time to cool.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
- Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
- Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
- Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
- Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
- To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
- NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.
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Bishal Lodh
[email protected]These cookies were delicious! I made them for a bake sale and they sold out in minutes. I'll definitely be making them again.
Ali Sammar
[email protected]I made these cookies for a Christmas party and they were a huge hit! Everyone raved about them. I'll definitely be making them again next year.
Zukile Kunana
[email protected]These cookies were a bit too spicy for my taste, but my husband loved them. I'll probably use less ginger and cloves next time.
saher khalid
[email protected]I had a hard time finding dark rum, so I used regular rum instead. The cookies still turned out great, but I think they would have been even better with dark rum.
Tummy Mmolawa
[email protected]These cookies were a bit too sweet for me, but my kids loved them. I'll probably cut back on the sugar next time I make them.
Muhammed aminat
[email protected]I loved the flavor of these cookies, but they were a bit too dry for my taste. Next time, I'll try adding a little bit of extra butter to the dough.
julius jessa
[email protected]These cookies were delicious! I followed the recipe exactly and they turned out perfect. I will definitely be making them again.
Md Jebon
[email protected]I made these cookies for a bake sale and they were a huge success! Everyone loved them. I'll definitely be making them again.
AHAIWE CHIAMAKA
[email protected]These cookies were easy to make and turned out great! I used dark chocolate chips instead of raisins, and they were delicious. Thanks for sharing the recipe!
Md Mahbub Alam
[email protected]I love the combination of spices in these cookies. They're not too sweet, and the glaze adds a nice touch of flavor. I'll definitely be making these again.
Fuad Aliyyii
[email protected]These molasses spice cookies with dark rum glaze were a hit at my holiday party! They were perfectly spiced and the glaze added a delicious touch of sweetness. I'll definitely be making these again next year.