Spice Cookies with Rum Glaze
These Spice Cookies are made with a blend of warm spices and iced with a sweet rum glaze.
Servings: 23 cookies
Calories: 183kcal
Ingredients
Spice Cookies
- ¾ cup unsalted butter softened
- ½ cup dark brown sugar packed
- ½ cup granulated sugar plus ⅓ cup for rolling cookies
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¾ teaspoon ground cloves
- ¼ 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.
To make the rum glaze:
- 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.
Notes
- Do not swap the molasses for honey or maple syrup. The flavor and texture depend on it.
- Roll the dough balls in granulated sugar before baking. This creates the crackly top.
- Pull the cookies when the centers still look soft. They set as they cool.
- Cool completely before glazing or the glaze melts into a puddle.
- Substitute rum with milk for a non-alcoholic glaze. Or use 1 teaspoon vanilla extract and 2 tablespoons milk for a vanilla glaze.
- Store with wax paper between layers so the glaze does not stick.
Nutrition
Serving: 1cookie | Calories: 183kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 153mg | Potassium: 99mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 197IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 1mg
