Molasses Spice Cookies with Dark Rum Glaze
Infused with the warm flavors of holiday baking, these Molasses Spice Cookies with Dark Rum Glaze are the perfect balance of soft, chewy, and decadently spiced. Featuring rich molasses, aromatic cinnamon, ginger, and cloves, these cookies deliver a nostalgic yet elevated taste that’s impossible to resist. A final flourish of dark rum glaze brings an indulgent, boozy kick that pairs beautifully with the deep caramel-like sweetness of the cookies. Easy to prepare in under 30 minutes, they’re ideal for festive gatherings, holiday cookie swaps, or an anytime treat. Serve them with a cup of tea or coffee for a cozy, sophisticated dessert. Keywords: molasses spice cookies, dark rum glaze, holiday cookies, chewy cookies, spiced cookies, festive baking, boozy desserts.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Dark brown sugar, packed
- 1 large Egg
- 0.25 cup Unsulfured molasses
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar (for rolling)
- 0.75 cup Powdered sugar
- 1 tablespoon Dark rum
- 1 teaspoon Milk
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the softened butter and dark brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter-sugar mixture. Mix on medium speed until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar to evenly coat.
Place the dough balls 2 inches apart on the prepared baking sheets. Lightly flatten each ball with the back of a spoon or your fingers.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are puffed but soft. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, whisk together the powdered sugar, dark rum, and milk in a small bowl until smooth to make the glaze.
Drizzle the glaze over the cooled cookies using a spoon or small piping bag. Allow the glaze to set for about 15 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 15.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
