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Ingredients
    Spicy Molasses Cookies

  • 3 cups all purpose flour

  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon Fine sea salt
  • 1 tablespoon Ground ginger
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter - at room temperature
  • 1 cup (+ 1/4 cup for rolling) C&H® Granulated Sugar
  • 1 cup , lightly packed C&H® Light Brown Sugar
  • 1/2 cup molasses
  • 2 large eggs - at room temperature
  • 1 1/2 teaspoons white or apple cider vinegar

    Rum Cream Cheese Frosting
  • 8 ounces cream cheese - at room temperature 
  • 4 tablespoons unsalted butter - at room temperature
  • 6 cups, sifted C&H® Powdered Sugar 
  • 5-6 tablespoons spiced rum 
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Instructions
Prep Time: 30 minutes / Cook Time: 10-12 minutes / Yields: 3 dozen
Spicy Molasses Cookies
Step 1

Preheat the oven to 350°F and line baking sheets with baking mats or parchment paper.

Step 2

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add 1/4 cup granulated sugar to a shallow bowl. Roll the dough into ping-pong sized balls.

Step 8

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). 

Step 9

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.

Step 10

Allow cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Rum Cream Cheese Frosting
Step 1

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy.

Step 2

With mixer on low speed, gradually add rum, beating until combined.

Step 3

Gradually add the sifted C&H® Powdered Sugar, beating until smooth. Use immediately or refrigerate until ready to use.

Step 4

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.
  • Once the cookies are shaped and rolled in the C&H® Granulated Sugar, cookies can be frozen (in a container) up to 3 months.
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