Salted Spiced Rum Ginger Cookies

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I am so excited to share these Salted Spiced Rum Ginger Cookies with you! These fall cookies absolutely burst with all of the fall flavors. And they are so easy! The gingery, clove-y and cinnamon-y-ness is already so good and then they get a little something extra from the Spiced Rum and the sprinkle of flaky Maldon salt. They are the perfect combination of chewiness and crispness and are certainly the best Ginger cookies I have ever had. I hope they are the best you've ever had, as well!

Growing up, Ginger cookies to me always signified coziness. Mom always made them during soccer or ski season which were both during the cozy parts of the year. Fall and winter in the Pacfic Northwest, meant dark and chilly outside and warm and cozy inside. So to this day, I love the feeling that ginger cookies invoke.

What you need to make these cookies...

These fall cookies really are so easy to make. They don't require any out of the ordinary type tools. I use my KitchenAid hand mixer instead of the big stand mixer for these. Also, I like to use a nice big heavy duty baking sheets that will allow for lots of cookies and lots of room for them to spread. I line it with parchment paper, so no need to grease the pan!

I love to use this cookie scoop. It makes it so quick and easy to get consistent sized cookies which helps them bake evenly.

The Flaky Maldon Sea Salt is not really a tool, but it is a bit out of the ordinary for cookies, I suppose. I use this Sea Salt whenever I have a chance. For some reason, to me, it just makes things seem extra special. Those big flakes of salt look so pretty and add that touch of yummy saltiness that just intensifies the flavor.

Ingredients

• Molasses- This is what gives Ginger Molasses Cookies their unique dark chewiness!
• Sugar- Just white granulated sugar. You will use some in the cookie dough and a little extra to roll the cookies in.
• Egg- Just one!
• Cloves
• Cinnamon
• Ground Ginger
• Baking Soda
• Salt- Regular Table or Sea Salt
• All-Purpose Flour
• Shortening- you may use butter instead, but the cookies will become flat and crisp instead of chewy.
• Flaky Sea Salt- This is for sprinkling on top of the cookies when they come out of the oven to get that salty sweetness.
• Spiced Rum (optional)

How to make Salted Ginger Cookies...

It doesn't get much easier than this. Just mix the, "wet" ingredients, along with the sugar and baking soda and then add in the sifted dry ingredients. Mix it all together and then add the rum. Mix until the rum is incorporated, and that is all there is to it!

Once the dough is prepared, pop it in the fridge for 30 minutes or so and let it chill (literally and figuratively- hehe). Once it is chilled bring it out and roll it into 1 inch-ish sized balls. Roll these balls in sugar and place them on the baking sheet and pop them in the oven.

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If you would like to add another flavor bomb to this recipe, you can dice up ½ cup of this Spicy Sweet Candied Ginger and add it to the dough!

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Set your timer for 10 minutes. They should be soft and gooey still, almost more so than you think they should be. Don't worry, when they cool, they transform themselves into crispy and chewy cookie perfection, so it's ok if they seem a little undercooked when you pull them out of the oven. Every oven cooks a little differently, even if we all cook them on 350°. So just keep an eye on them and pull them when they seem to be slightly crisping on the edges, but still gooey in the middle.

Another thing to note is if you prefer crisper cookies, go ahead and leave them in for a full 12 minutes. The longer you bake them, the crisper they will be. They will be perfect with tea!

Finally, immediately after pulling them from the oven, sprinkle each cookie with a few flakes of Maldon Sea Salt. Let them cool on the cookie sheet until they are firm enough to move to a cooling rack. They will continue to cook and cool to perfection!

How to Freeze these Ginger Cookies

One of my absolute favorite things about these cookies is how well they freeze! All you have to do is follow all of the steps up until placing them on the baking sheet. Roll them in sugar and then instead of placing them on a baking sheet, place them in a gallon sized zip top bag, or snap top container. Try to get as much air as possible out of the bag. This helps prevent freezer burning. Now, pop them in the freezer!

When you are ready to cook them, simply bring them out of the freezer and let them sit on the baking sheet while the oven preheats. Then just pop them in the oven and they will be just as good (if not better!) as the day you made them.

Having these in the freezer means you are ready for an impromptu visitor, when you need a quick after school snack, or for when the late night munchies hit! It really is a nice option to have. Plus, you can store them in the freezer for up to 6 months.

More Sweet Treats

• Sugared Lemon Cookies- Another delicious cookie that freezes well!
• Citrus Glazed Orange Cardamom Cake- A delicious cake that is perfect to make the night before and have ready to serve for breakfast.
• Almond Paste Pinecones- Gorgeous, easy, and festive edible pinecones! Add them to a cookie platter, coffee cake, or they are beautiful on their own! Instagram worthy beauty!
• Spicy Sweet Candied Ginger- Dice this up and add it to these cookies for an extra spicy ginger touch! Or just eat it on its own. The best good-for-you sweet treat!

If you make these Salted Spiced Rum Ginger Cookies, I would love to hear from you in the comments below! 🙂 Thank you and thank you for visiting Mollie in Montana~*!♥️

📖 Recipe