These Spice Cookies are made with a blend of warm spices and iced with a sweet rum glaze.
These pillowy soft cookies have a tender chew and have a delicious cinnamon and ginger flavor.
Ingredients in Spice Cookies
- unsalted butter, softened
- dark brown sugar, packed
- granulated sugar, plus 1/3 cup for rolling cookies
- egg
- vanilla extract
- molasses
- all-purpose flour
- baking soda
- salt
- ground ginger
- ground cinnamon
- ground allspice
- ground cloves
Ingredients in Rum Glaze
- powdered sugar
- rum
- milk
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How to Make Spice Cookies with Rum Glaze
Preheat the oven – Preheat the oven to 350ºF and line cookie sheets with parchment paper.
Combine wet ingredients – Cream the softened butter together with the dark brown sugar and the granulated sugar until creamy. Beat in the egg and vanilla and mix until blended. Stir in the molasses.
Combine the dry ingredients – In a separate bowl, combine the all-purpose flour, baking soda, salt, and all the spices. Stir to mix well.
Make the spice cookie dough – Add the flour mixture to the molasses mixture until a soft dough forms.
Scoop the cookie dough – Scoop by #30 cookie scoop (or 2 tablespoons of dough) and roll into a shallow plate of granulated sugar. Place the cookie dough balls onto the prepared
cookie sheets.
Bake – Bake for 9-11 minutes or until the edges are browned. The cookies should be soft in the center.
Cool – Allow the cookies to cool completely before icing.
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How to Make Rum Glaze
Combine the rum and milk- Combine the rum and milk together in a small bowl.
Add the powdered sugar – Add the powdered sugar a little at a time until well combined and smooth.
Ice the Spice Cookies – Drizzle the tops of the cookies with glaze or dip the cookies into the glaze.
Let the cookies rest – Allow the glaze to harden before stacking or freezing.
How to Drizzle Icing onto Cookies
There are a few ways to drizzle the icing onto cookies.
Use a fork – You can use a fork by dipping the tines into the icing and flicking the fork over the cookies to create lines on the cookie tops.
Use a spoon – You can spoon a small amount of the icing and carefully tilt the spoon to draw lines on the cookies.
Use a piping bottle – A piping bottle is easy to use by pouring the glaze or icing into the bottle and squeezing the glaze out onto the cookies. The use of a piping bottle helps control the flow of the icing as well as how the finished look of the cookie.
Spice Cookies with Rum Glaze
These Spice Cookies are made with a blend of warm spices and iced with a sweet rum glaze.
Ingredients
Spice Cookies
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 3/4 teaspoon ground cloves
- 1/4 cup granulated sugar, for rolling
Sweet Vanilla Rum Glaze
- 1 cup powdered sugar
- 2 tablespoons rum
- 1 tablespoon milk
Instructions
Spice Cookies
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- Cream the softened butter together with the dark brown sugar and the granulated sugar until creamy.
- Beat in the egg and vanilla and mix until blended.
- Stir in the molasses.
- In a separate bowl, combine the all-purpose flour, baking soda, salt, and spices. Stir to mix well.
- Add the flour mixture to the molasses mixture until a soft dough forms.
- Scoop by #30 cookie scoop (or 2 tablespoons of dough) and roll into a shallow plate of granulated sugar.
- Place the cookie dough balls onto the prepared cookie sheets.
- Bake for 9-11 minutes or until the edges are browned. The cookies should be soft in the center.
- Allow the cookies to cool completely before icing.
- Combine the rum and milk together in a small bowl.
- Add the powdered sugar a little at a time until well combined and smooth.
- Drizzle the tops of the cookies with glaze or dip the cookies into the glaze.
- Allow the glaze to harden before stacking or freezing.
To make the rum glaze:
Notes
The rum can be substituted with milk or you can create a vanilla glaze by combining 1 cup of powdered sugar with 1 teaspoon of vanilla extract and 2 tablespoons of milk.
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Nutrition Information:
Yield:
23Serving Size:
1 cookieAmount Per Serving: Calories: 134Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 169mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.