Panic. Panic is setting in as I look at the calendar and realize that Christmas is in two weeks and I haven’t even sent out cards yet. But I did make a batch of holiday flavored cookies and my house smelt amazing the whole time. That should be all we need during the season, houses filled with the smells of cinnamon and ginger. And rum. Cookies should have rum in them too.
And I did that for my first time participating in the Great Food Blogger Cookie Swap.
But you’re a cocktail blog! I know! But sometimes there are food goodies on here and this was for charity and also: I love cookies.
Right from the beginning of this challenge I knew I wanted to make molasses cookies. They ship well and combined with Black Strap Rum they are filled with deep, dark, molasses-y goodness. So that’s what I sent. Of course there was a hiccup; the first batch accidentally got much more cardamom then they should have and ended up in the garbage. Seriously guys, a little cardamom goes a LONG way. The next batch however was perfect: nicely spiced, smelled divine, and they were edible. The 3 recipients also got a couple extra cookies thrown in because they ended up being smaller than first anticipated and I am nice like that.
Let’s get to the baking!
Yields about 60 1″ cookies
Recipe inspired by Williams Sonoma
2-1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cardamom
1 tsp. vanilla extract
1/4 tsp. salt
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1/4 cup molasses
1-1/2 tbsp. Cruzan Black Strap Rum
1/2 cup Valrhona Cocoa Nibs
1/2 cup white or clear sugar crystals
- In a medium sized bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, allspice, cardamom and salt. Set aside.
- In a large bowl, using an electric mixer set on medium speed, beat together the butter and brown sugar until fluffy. Beat in the egg. Then beat in molasses, vanilla and rum. Reduce the speed to low and add the flour mixture, mixing until blended. Cover the bowl and refrigerate overnight.
- Preheat an oven to 350° F.
- Cover 3 half sized sheet pans in parchment. Using a 100 size disher, scoop out cookie dough onto sheet pans. Once dough has been scooped, by hand round out scoops into balls, toss in a small bowl filled with the sugar crystals and flatten out the ball into discs about 1/4″ thick. Refrigerated for 20 minutes.
- Move the sheet pans directly from refrigerator into the pre-heated oven and bake for approximately 12 minutes.
- Remove from oven and let cool on sheets for about 10 minutes and then transfer cookies to a cooling rack.
- Once cool, cookies can be stored in an air-tight container at room temperature for up to one week.