Ginger Rum Molasses Cookies

3/8/13

Ginger Rum Molasses Cookies |une gamine dans la cuisine

Happy Friday, everyone! Thank you for the kind well-wishes in my cookie butter blondie post. Having survived wire braces (thanks, early 90's), a retainer, and one root canal - the tooth extraction was not too traumatizing - I just like to be melodramatic, it makes the reality of a situation feel like a fluffy purple pillow.

Thanks to a hunger-induced shopping spree, I'm forced to extend the soft food "diet," slightly - Häagen-Dazs looks awkward and out of place amongst my frozen vegan, organic hippie food.  Lucky me, I was able to enjoy these soft cookies (via several small mouse bites). White wine has also been a close companion these past few evenings - apologies to anyone who may have encountered some tipsy Tweets.

Ginger Rum Molasses Cookies |une gamine dans la cuisine

These cookies, while slightly holiday-ish in ambiance, are whimsical and pleasant enough to be enjoyed at the onset of spring. The ginger makes it's zippy appearance in two forms, ground and crystallized - the latter offers random bursts of chewy, sweet, sultry heat - kissing the back of your throat like a cosy red scarf on a cold wintery day.

The molasses keeps the cookies soft and chewy, while the rum simply acts every bit the Rum - giving off it's brilliant rummy-ness. If you don't have rum (why?), feel free to use about 1 teaspoon of pure vanilla extract instead. I should mention that the cookie dough is Awesome. And yes, I know the same can be said for most cookie doughs, but this one...this one is especially additive (cover the bowl tightly!).

p.s. Don't forget to spring forward this weekend! 

Ginger Rum Molasses Cookies |une gamine dans la cuisine

Ginger Rum Molasses Cookies
makes 24-26 cookies

ingredients
2 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon baking Soda
1/4 teaspoon salt
3/4 cup (that's 1 1/2 sticks) unsalted butter, softened to room temperature
1/2 cup tightly packed brown sugar (preferably dark)
1/2 cup granulated sugar
1 egg
1 Tablespoon dark rum
1/4 cup molasses (unsulfured)
1 Tablespoon chopped crystallized ginger
1/4 cup granulated sugar (for coating)

method
In a large mixing bowl, sift together the flour, ginger, cinnamon, baking soda, and salt; Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and both sugars together on med-high speed until creamy (about 3-5 minutes). Scrape down the sides of the bowl and beat in the egg for about one minute. Add the molasses and rum and beat on low until combined. Gradually add the dry ingredients, beating on low speed just until combined. Use a large rubber spatula or wooden spoon to stir in the chopped, crystallized ginger.

Cover the bowl tightly and refrigerate for at least 6 hours - or overnight.

Preheat the oven to 350 F. Line baking sheets with parchment paper.

Place 1/4 cup of granulated sugar into a large, shallow bowl.
For each cookie, measure out a walnut-size scoop of dough (about 1 oz each, or 1 rounded Tablespoon). Roll the dough into a ball and roll ball through the bowl of granulated sugar until evenly coated. Place the sugar-coated balls of dough onto prepared cookie sheets - allowing about 2-inches of space between each one.

Bake 8-10 minutes, or until the edges are set. {Note: Mine were perfect, and chewy after 8 minutes...if you prefer crunchier cookies, leave them in for the full 10 minutes.} Remove the sheets from the oven and allow the cookies to rest for about 8 minutes before carefully transferring them to a cooling rack - the cookies may still be fragile, so use a thin spatula to make the transfer.

Enjoy with your favourite cup of tea.

inspired by allrecipes

31 comments:

Laura (Tutti Dolci) said...

These look irresistibly chewy! I love the sugared coating... glad you were able to enjoy a few of these beauties :).

saucygander said...

I have a soft spot for ginger, and molasses. And rum. These will be in the oven this weekend.

Beth said...

Words cannot express how much I want these cookies. Now.

Averie @ Averie Cooks said...

A couple weeks ago when I posted those molasses/coconut oil cookies that I said were so soft & chewy they bend rather than break and you commented about them...well, these were the kind of cookies I had in mind and really wanted to make just straight up molasses/ginger soft, chewy cookies b/c I love these kind of cookies so much. I loved what I made too but these are just another option that has to happen! They're gorgeous, Valerie! And with rum...YES!! And the crystallized ginger..yes again!

Rosa's Yummy Yums said...

Great cookies! What an awesome flavor combination.

Cheers,

Rosa

Carol | a cup of mascarpone said...

I could have used a half dozen of these cookies on Wednesday during our snow storm, when I was hunkered down with my hot coffee...and yes, I had the rum too! Darn, could have made them! Love the slight shimmer from rolling them in the sugar! Have a great weekend, Val!

Anna {Hidden Ponies} said...

Glad you aren't too traumatized - I also like to assume the worst and then be pleasantly surprised to survive a situation. These cookies are calling my name.

Tartlet Sweets said...

Ginger molasses cookies are my absolute favorite! I love the addition of crystalized ginger in these!

www.you-made-that.com said...

These cookies look wonderful I wish I had them on this Friday evening while watching the tv! I have to get a root canal in a few weeks.. Not looking forward to it!

Jenn Kendall said...

ahhhh i totally forgot that this weekend is the time change! thanks for the reminder! i think i need to make these cookies to help me get through the devastating loss of that hour :)

Jen Laceda | Tartine and Apron Strings said...

Glad you were able to enjoy these, even in little nibbles. Ginger and rum? That's a very seductive combination. I am tempted to have a few...

Erin D. said...

I'm happy that you can at least eat some of these cookies. :)

And ginger molasses cookies are one of my favorite cookies ever. I've never tried them with rum but surely that can only make them better!

Kate@Diethood said...

I love love love love LOVE these cookies!! And I miss miss miss miss the early 90's and the braces and the retainers and my z. cavariccis!! LOL!

Patty said...

I like a zippy ginger cookie and a softie=even better;-)

Anna @ Crunchy Creamy Sweet said...

Oh my! These are like a cookie dream come true! I love molasses cookies and these look fabulous! The addition of rum is brilliant!

Savory Simple said...

I'm glad to hear everything went well and you're doing better! I need these cookies!!!

Rosie @ Blueberry Kitchen said...

Oh yum, what delicious looking cookies!

Lemons and Anchovies said...

I do believe I have rum...specifically for treats like this. Love the flavor combo here. These wouldn't have been safe around me. :)

Moent said...

I love ginger cookies, Valerie...no matter what time of year. And these look so very soft and chewy. Thank you for sharing such a tempting recipe. I'm eager to try these!

jehanne@thecookingdoctor said...

thse look good, really good! I am always a sucker for chewy cookies:-)

thelittleloaf said...

When we were at university, my friend used to put ginger nut biscuits in the microwave because she liked the way they went all soft. These look like a MUCH better bet than anything from a packet - I'm emailing her a link to this recipe now!

Lisa {Authentic Suburban Gourmet } said...

Oh Valerie! These look simply divine. I am glad that you got past the holiday ambiance feeling of these cookies - since I believe these beauties should be enjoyed year round. I just wish I had one right now.

Lauren at Keep It Sweet said...

I'm glad to hear your "soft" food diet finally extended itself to some cookies! These look satisfying enough to not mind the food limits.

kristy @ the wicked noodle said...

Oh, these sound just amazing. I love molasses, it adds such a deep, rich flavor. Looking forward to trying these, Valerie!

JoeinVegas said...

Again - mmmmmmmmmmmm

JoeinVegas said...

Thank you for including the photo of your baking pan I too use Silpat, and my pans also have that lustrous golden brown layer around the edges that I work so hard to remove but never come off.

Cake Duchess said...

Tipsy tweets...hahaha! You always make me giggle. Your cookies...oh, yes. I adore cookies like this and then you tease with a little rum in it, too?:)

Gourmantine said...

Beautiful cookies, happy you can still enjoy them! I had once a double wisdom tooth extraction after which I've spend 2 weeks with cheeks large enough to rival a well fed hamster, and could barely eat anything....

The Café Sucré Farine said...

These look and sound scrumptious, love the double ginger, yum!

Amy said...

Oh my...what a deal at the dentist. Glad to hear you got some nice soft food treats to hold you over. These
Ginger Rum Molasses Cookies looks so good. I love molasses and ginger together. Can't wait to try this.

Sarah said...

These are one of my very favorite cookies!! Thanks for the recipe!!

 

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