Spicy Molasses Cookies with Rum Cream Cheese Frosting
These chewy molasses cookies by blogger Baking The Goods have ultra-soft centers with crunchy edges and crackly tops, full of deep molasses flavor that sings with holiday spices. The textural cookies are topped with a snowy, soft swirl of rum cream cheese frosting.
Spicy Molasses Cookies
- 3 cups all purpose flour 3 cups all purpose flour
- 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
- 3/4 teaspoon Fine sea salt 3/4 teaspoon Fine sea salt
- 1 tablespoon Ground ginger 1 tablespoon Ground ginger
- 1/2 teaspoon Ground cinnamon 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg 1/4 teaspoon Ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter - at room temperature 3/4 cup (1 1/2 sticks) unsalted butter - at room temperature
- C&H® Granulated Sugar 1 cup (+ 1/4 cup for rolling) 1 cup (+ 1/4 cup for rolling) C&H® Granulated Sugar
- 1 cup C&H® Light Brown Sugar , lightly packed 1 cup , lightly packed C&H® Light Brown Sugar
- 1/2 cup molasses 1/2 cup molasses
- 2 large eggs - at room temperature 2 large eggs - at room temperature
- 1 1/2 teaspoons white or apple cider vinegar 1 1/2 teaspoons white or apple cider vinegar
Rum Cream Cheese Frosting
- 8 ounces cream cheese - at room temperature 8 ounces cream cheese - at room temperature
- 4 tablespoons unsalted butter - at room temperature 4 tablespoons unsalted butter - at room temperature
- 6 cups C&H® Powdered Sugar , sifted 6 cups , sifted C&H® Powdered Sugar
- 5-6 tablespoons Spiced rum 5-6 tablespoons Spiced rum
Instructions
Spicy Molasses Cookies
Preheat the oven to 350°F and line baking sheets with baking mats or parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
Using a stand mixer with the paddle attachment, beat the butter, C&H® Granulated Sugar, C&H® Light Brown Sugar and molasses together on medium speed. Mix for about 5 minutes until the mixture is light and fluffy. Be sure to scrape down the sides and bottom of the bowl a few times during this process.
Crack the eggs into a liquid measuring cup and add the vinegar. Reduce the speed to low and slowly add the eggs one at a time to the creamed mixture, incorporating the first one completely before adding the second. Scrape the bowl down.
Gradually add the dry ingredients about 1 cup at a time. Make sure all ingredients are completely mixed together, scraping the sides of the bowl as needed.
This dough is really sticky and may be hard to work with. You may want to chill it for 20-30 minutes before shaping into balls.
Add 1/4 cup granulated sugar to a shallow bowl. Roll the dough into ping-pong sized balls.
Drop the balls into the remaining ¼ cup of C&H® Granulated Sugar, roll until coated with sugar and then place on the baking sheets about 1-2" apart (about 6 per pan).
Bake for 10-12 minutes, rotating the pan halfway through. The cookies should be a deep golden brown with crackly tops. If the tops haven't started to crack yet, they may need a bit longer.
Allow cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack.
Rum Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy.
With mixer on low speed, gradually add rum, beating until combined.
Gradually add the sifted C&H® Powdered Sugar, beating until smooth. Use immediately or refrigerate until ready to use.
Using an offset spatula, spread Rum Cream Cheese Frosting onto each cookie in a swirling motion. Refrigerate until cookies are cool and ready to be decorated.
Chef's Tip
- Store frosted cookies in the refrigerator until ready to serve, up to 5 days.
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Once the cookies are shaped and rolled in the C&H® Granulated Sugar, cookies can be frozen (in an airtight container) up to 3 months.